Time 20m Yield 4 Number Of Ingredients 8 Steps:
Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease. Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all. Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.
Time 7h35m Yield 12 servings. Number Of Ingredients 17 Steps:
Rub roast with oil, garlic, salt and pepper. Place in a 4- or 5-qt. slow cooker. Top with onion, green chiles, salsa, cilantro, broth and tequila. Cook, covered, on low 7-8 hours or until meat is tender., Remove roast; shred with 2 forks. Discard cooking juices, reserving 1 cup. Return cooking juices and meat to slow cooker. Stir in beans; heat through., Meanwhile, coat a large skillet with cooking spray; place over medium-high heat. Working in batches, break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Divide pork mixture among 12 serving bowls. Top with salsa, eggs, avocados and additional cilantro. Serve with tortillas. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Time 25m Yield 2 Number Of Ingredients 8 Steps:
Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato. Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth. Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes. Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.
Yield 12 cups Number Of Ingredients 13 Steps:
Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray. Warm the tortillas in the microwave for 1 minute, until soft. Place each tortilla in a prepared muffin cup, folding the sides of the tortillas over each other slightly to fit flush in the cups. Bake for 10 minutes, or until the cups hold their shape. Heat vegetable oil in a medium skillet over medium-low heat. Add the black beans and their liquid, the cumin, chili powder, and garlic powder, and cook, stirring frequently, until steam begins to rise, about 4 minutes. Mash the beans. Continue cooking for 2 minutes, until the liquid reduces slightly. Scoop about ½ tablespoon of the bean mixture into each tortilla cup, smoothing evenly. Spoon a heaping tablespoon of the Pace® Chunky Salsa into each cup over the beans. In a small bowl, whisk together the eggs and milk. Pour the egg mixture over the salsa, filling the cups just below the edges of the tortillas. Bake the tortilla cups for 18-22 minutes, until eggs are cooked through. Remove the cups from the oven and garnish with the avocado, queso fresco, and cilantro. Top with the remaining Pace® Chunky Salsa or serve alongside for dipping. Enjoy!
More about “carnitas huevos rancheros recipes”
Time 4h10m Yield 8-10 serving(s) Number Of Ingredients 7 Steps:
Place roast on heavy duty foil. Combine all the rest of the ingredients, and spread on top of the roast. Seal foil securely and place in roasting pan. Bake at 300 degrees F for 3-1/2 to 4 hours (meat should be so tender it falls apart). Use 2 forks and shred roast while still warm. For each serving, spoon meat on a hot flour tortilla. Serve with guacamole and salsa and extra onions (opt).
