Comments on: huevos rancheros

By: Courtney

Courtney — Thu, 11 Mar 2010 17:46:37 +0000

Just made these for lunch on my lunch break! I’d never seen the egg cooked on the tortilla before like it calls for in your recipe. It was AMAZING – I have found my go-to recipe for huevos rancheros! Thanks for the tip on the goya bean soup. I also bought pre-made salsa fresca since I needed this to be extra-quick. I’ll definitely be making this again.

By: Gina G

Gina G — Tue, 16 Feb 2010 01:49:00 +0000

Hi-
I just started looking at this site. I live in the San Luis Valley in Colorado. While this dish looks tasty, it is not what we call Huevos Rancheros around here. Here, we use homemade green chili to top a couple of eggs inside of a flour tortilla. Serve it with crispy has browns with green chili and cheese on it as well. It will stick to your ribs and make your mouth water. (I have to use my own green chili- hot and lots of flavor- and now my mouth is watering!)

By: JBrown

JBrown — Wed, 10 Feb 2010 20:48:56 +0000

My husband had a tip for helping to keep the egg from making a mess on the flip. He added a small “moat” of cheese around the edge of the tortilla to hold it in. It gets melty then crispy but is pretty delicious if one has a taste for fried cheese (YUM). This recipe is awesome.

By: VINNY

VINNY — Sat, 06 Feb 2010 13:49:54 +0000

Your recipe is mouth watering. Am I the only one who noticed MSG is an ingredient of Goya black bean soup? It might taste good but it’s toxic.

By: MJ

MJ — Sun, 10 Jan 2010 14:23:04 +0000

I always love your recipes, but I must share how to make it more authentic to Mexican cooking. My husband is Mexican and when I made this for him, he told me that you do not use salsa, you use enchilada sauce. The next time I made it, I used his suggestion, and oh my, was he right! You add the enchilada sauce into the pan about a minute before removing and it cooks nicely and adds a slight softness to the crispy corn tortilla. Tasted just like eating a fonda.

By: Jendorf

Jendorf — Tue, 05 Jan 2010 17:00:06 +0000

My kids and I loved this one today! They gobbled it up. . .which is always good for anything with salsa or tomatoes, since my son says he doesn’t like them (and then eats them when he doesn’t really realize they’re there, LOL.

I added avocado to the salsa–yum!

By: Hammy

Hammy — Wed, 28 Oct 2009 14:28:47 +0000

Made these last night for dinner. Soooo good and easy! Thanks Deb!

By: Sarah

Sarah — Thu, 22 Oct 2009 17:34:02 +0000

I use this method regularly for eggs, often just with flour tortillas, pre-shredded cheddar, and jarred salsa (still very, very tasty!). For those having “technical difficulties”, here are my suggestions, at least for flour tortillas:

A couple minutes is all that’s needed on the first heating of the first side…just make sure your pan has heated up all the way (on my stove it’s over solid medium heat), or your tortilla will absorb too much oil and get soggy on that side. Flip.

On the other side, I follow Deb’s instructions and crack the egg when the cheese is just starting to melt. Once the egg is cracked, i swirl the pan a bit to spread it out and let some of the white drip over the sides to anchor it. Then – and here’s where I differ – I cover the pan for a minute or so, which helps the egg set a little bit before the flip (it’s not going to cook through or anything, but it gets it a touch past “goo”).

Once I flip, I turn the heat off, but keep the pan on the burner. Three minutes or so on the unheated pan gets the whites set, the yolk runny, and doesn’t cause the eggs or cheese to brown (which was a problem for me initially).

By: Monkeyshine

Monkeyshine — Wed, 14 Oct 2009 13:35:01 +0000

Made this last night, but added a little bacon, sorry. It was fantabulous!

By: Froggy

Froggy — Thu, 17 Sep 2009 14:57:39 +0000

Found this recipe via a link on SAVEUR and am officially in love with your site!

I made these for dinner last night and blogged about them this morning–though your photos are far superior to mine! I made a few tiny changes to the Salsa Fresca, but otherwise followed your recipe exactly. The Goya black bean soup is fantastic! Thanks!!

ps – My NYC apartment kitchen is only 32 square feet (I just measured), with 11 square feet of actual floor space. My rolling island from my old apartment is too big and now lives in my (also tiny) livingroom!