Huevos Ranchero

What a great breakfast!!   I just love this and always have some left over rice and beans in the refrigerator.   This has become one of our favorites and so easy to make.    I prepare my Ranchero Sauce and always have that in the refrigerator.  When making extra, I use my Tilda Vacuum 550 and freeze the extra sauce in Ball wide mouth pint jars.   After sealing, freezes very well for three months. Along with this hearty breakfast, I have fell in love with Ocean Spray Diet Blueberry Pomegranate juice.  

Dig in and remember that breakfast is the most important meal of the day if you are enjoying a weight loss lifestyle! 

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Huevos Ranchero

breakfast, Mexican

Ranchero Sauce, recipe below
8 corn tortillas
8  eggs
3/4 c Monterey jack cheese; grated

Add sauce to a skillet. Warm if needed. Make depressions in the sauce and break eggs into it. Sprinkle with cheese. Cover with a lid and cook eggs to desired doneness. Light fry corn tortillas in oil, until soft and pliable. Place on a plate and top with egg and sauce mixture. Sprinkle with a little fresh cilantro.

Notes:  WHStoneman

Yield: 4 servings


** Exported from Now You're Cooking! v5.86 **

Huevos Ranchero...for a satisfying breakfast!

Here is my version of Ranchero Sauce.   Had this recipe for many years and really don't know the original author's identity.   I am sure they wouldn't mind if I shared this recipe.


 
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Ranchero Sauce

Mexican, sauces

1 tb oil
1 md onion; chopped
2  garlic cloves; minced
1 md green pepper; chopped
1/2 c roasted green chilies; chopped
  or
1 sm green chilies; canned
2  jalapeno peppers; diced
4 md tomatoes; chopped
1 tb white vinegar
2 ts sugar
1 ts cumin seeds, toasted and ground
1/2 ts salt
1/3 c fresh cilantro chopped
1 tb fresh lime juice
Warm the oil in a skillet. Add onion and garlic and cook until onion has softened. Add peppers, tomatoes, sugar, white vinegar, cumin and salt. Cook for 15 minutes. Add the lime juice and cilantro last 2 minutes of cooking. If it gets too dry add a little water.

This can be made a day ahead.  Stores refrigerated very well.

Notes:  WHStoneman

Yield: 4 servings

** Exported from Now You're Cooking! v5.86 **