Tag Archives: recipe

Huevos Rancheros(Eggs Rancho)

Eggs Ranchero(Huevos Rancheros)

Just a quick little recipe. Made this for breakfast today for hubby thought I would share.


INGREDIENTS: Serving: 1

  • 4 eggs
  • 2 Roma Tomatoes
  • 1/3 White Onion
  • 1 Jalapeño seeded and deveined
  • Little bit of Cilantro for topping
  • 4 Corn tortillas
  • Refried beans

1.First take and chop your tomato, onion and jalapeño and add it to your blender. Hopefully this step kind of basic I didn’t take pictures of that part.

Might need to add some water if it’s not blending well into a liquid. After it’s all blended add it to a pot to slowly cook it’s a deep red.

Tomato sauce for eggs ranchero

When it’s almost to this reddish color you can fry your eggs. You want to fry your tortillas a little bit so they are not soft, just slightly stiff. Brush with lard or put a little oil in the pan before you warm the tortillas.

After the tortillas are fried a bit. Add the beans,( warm them up) on top of the tortillas. Like on the picture.

Refried beans on tortillas

Then you add your eggs then sauce over the eggs. Put cilantro on top. You can add a little Mexican crumble cheese on top if you would like also.

Huevos Rancheros

I added two tortillas then two eggs on top of the refried beans. You do not need two tortillas, this is just how my husband likes it. He eats his tacos with double tortillas also.

Hope you enjoyed this short little recipe today. Have a great day or night and please..stay safe.

Red Rice

I figured since I had posted my version of white rice that I make I will show you how I make my red rice which is basically the same just one item more that is the only difference.

I make my white rice almost just the same as I make the red rice, just add chicken and tomato bouillon. I really don’t measure out my ingredients but for the post I will do my best guess and when you make it all you do is need to make it to your taste

Ingredients:

1 cup Long Grain Rice

1 1/2 tsp. each onion/garlic powders

1Tb chicken and tomato bouillon powder

2 1/2 cups water

salt to taste

Try to make sure your rice is a dry as you can get it draining it as well as possible, shaking out any excess water. I let mine sit for a little while even to make sure it is dry is as I can get it. I notice the more dry I have it the easier it is to fry the rice. It usually sticks to the pot if it is still pretty wet. Then with oil in the bottom of your pot as much as you typically need maybe a tablespoon or so. I notice with my new pot I do not need much oil but in one of my older pots I need a bit more oil to help avoid the stickiness of the rice even if it is dry still tends to stick a bit in my older pot.

while I’m frying my rice a bit just til you notice it changes color a bit, from a white to a almost greyish, I warm up my 2 1/2 cups of water.( you may only need 2 cups of water. My stove runs hot so it evaporates the water more then it normally should so with just 2 cups of water my rice is not cooked all the way) After my water is hot I add the bouillon, powders and the salt. (if it is your first time making it I would suggest maybe a half a teaspoon of salt and after it is cooked you can taste and add to desired amount). Make sure you mix the ingredients well before adding them into the rice.

Mix into your rice carefully so you don’t splash and burn yourself. Mix the rice well but then do not mix it anymore after that or your rice will get sticky. While it is cooking with cover on to keep moisture going back onto rice, you will only mix it occasionally and only the sides and in the center a very little bit to insure it is not sticking to your pot.

After about 15 to 20 minutes your liquid should be almost evaporated and just left with rice and little bit of water, here you want to taste your rice to check for doneness and also check if there is enough salt. If the rice is not finished then here is the time you should add a little more water before all of the water has evaporated so that it can continue cooking cause it will stop once all the water has evaporated.

After 20 minutes or a bit longer if you had to add more water to it your rice should hopefully be finished and cooked all the way til it is done and should be left with a nice looking and nice tasting rice. I know this is by no means authentic but I have made it with tomatoes and made it with tomato sauce even and this is the way my Mexican husband likes it so this is how I make it in my house. Hope you enjoy it. If you make it I would love to see some pictures. Have a wonderful day thanks for reading.