Hey everyone! I hope you're all doing well. Today I'm excited to share my Huevos Rancheros recipe with you all. This is a classic Mexican breakfast that is as delicious as it is filling. I know you're going to love this one! Lets get started.
First things first, you'll need some tostada shells, and some refried beans, both of mine can be found here
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My 2 charro beans recipes can be found here
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You may also need my taco seasoning recipe, that can be found here
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Or you can go all out and make some homemade corn tortillas found here
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Now that that's out of the way lets talk about the salsa. You can of course use any salsa recipe that you like, even something from a jar, but if you want to make a homemade version, or you're looking for a new recipe, here's mine.
4 roma tomatoes
1/2 large white onion
1 large jalapeno
3 large garlic cloves
1 can diced or chopped tomatoes, most will work as you'll be blending anyway
2 chipotle peppers
2 tablespoons taco seasoning
1 teaspoon sugar
splash of Worcestershire sauce
salt to taste, the taco seasoning has some, but you may need more depending on how you like yours to taste
the juice of one juicy lime :)
Directions
You can add a layer of flavor and depth to this salsa by lightly charring the veggies. All you need to do is put them in a pan on a med heat, turn them often and they're done when you have a light char on all sides. You can skip this step if you like. I like to char my garlic with the skin on, make sure to remove any seeds stems and skins that you don't want to eat. After the char process is complete, you'll want to add everything except the lime and Worcestershire sauce to a blender and blend until you reach your desired blendedness. In a pan with a small amount of oil, somewhere in the one tablespoon range, you want to cook or "fry" your sauce on a med heat for around 15 mins. Once the salsa comes to a boil make sure to cover the pan, turn to low and stir often. The cooking time will vary depending on how thick you want your salsa, or if you want to poach your eggs or fry them. If you want to cook your eggs in the sauce like I did in the video, you'll need to make sure that there is plenty of liquid left to be able to complete the cooking process. If it gets too thick you can thin it out with a small amount of water. For reference, the eggs in this video were cooked for 4 mins covered, and on low. You can follow poaching times for these eggs, Id say if you want a "soft" egg you can cook it anywhere from 2-3 mins, for a "med" 4-5 and a hard egg can take 6-8 mins. This is all depending on your stove, how hot you have the pan, and if you cover or not. You may have to play with it for a while. You can also fry your eggs separately, or scramble them as well. No matter how you cook them, don't forget to salt them accordingly. Serve on refried beans on top of a tostada shell, and enjoy!
Some bomb channels you need to check out, I post 5 per week :)
Amallia Eka
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Bites In Time
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Food Channel L
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ghetto van adventures
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Fine Art of Cooking 烹饪艺术
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If you made it this far in my description, just let me say thank you for your support. I've had some loss recently and wasn't uploading for a few weeks, so thank you for sticking it out with me, I'm so happy to be back, I missed you with my whole heart. I'm going to be doing limited Thanksgiving videos this year, but if there's something you would love to see, let me know and Ill try to make it happen. Love you guys, and I hope you are having the best day ever, you deserve it!
#recipeswithresa #Mexicanfood #huevosrancheros
Equipment used in video:
Camera -Canon Sl3 [ Ссылка ]
Laptop-[ Ссылка ]
Mic-[ Ссылка ]
Measuring spoons-[ Ссылка ]
Lights-[ Ссылка ]
Lights-[ Ссылка ]
Stove-[ Ссылка ]
Fuel-[ Ссылка ]
Blender-[ Ссылка ]
Measuring cup-[ Ссылка ]
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