Huevos Rancheros is one of our family brunch favorites. Nothing says it's the weekend like chefing up a big meal at 11:00 am after copious amounts of coffee have been consumed.
We love to get a Santa Maria style Tri-Tip Roast, which we usually cook and eat as steak sandwiches with pico de gallo. Then use the leftovers in Huevos Rancheros. Pulled pork is also great in place of the steak/roast.
1 can Ranch Style Beans
Left Over Steak or Roast, thinly sliced
1 C. Cheddar Cheese, shredded
1 C. Cilantro
3 Russet Potatoes, peeled
8 corn tortillas
Taco Sauce or Salsa
1. Preheat oven to 400 degrees. Cube peeled potatoes into 1 inch cubes. Toss in 2 T of oil and Season with garlic powder, onion powder, Lowry's seasoning salt, fresh rosemary, chopped and thyme. Dump on to greased cookie sheet and bake for 20 minutes until golden brown and crispy. Flipping half way through cooking.
2. In a small sauce pan, over med-low heat, pour can of ranch beans and bring to a slow simmer. Make sure to stir every so often so it doesn't stick to bottom. After 5-10 minutes, use fork or potato masher to smash beans slightly. Turn to low and cover until ready to assemble plates.
3. Add 2 T. Of oil to non-stick pan and fry the eggs to desired doneness.
4. Wipe out the pan you cooked the eggs in. Brush each side of the corn tortillas with oil and heat up in the pan over medium heat. Flipping every 20 seconds.
5. In the same pan you heated the tortillas in, heat the thinly sliced steak or roast with 1/4 C. Water to moistened the meat. Only cook for 1-2 minutes until heated through. Do not overcook or meat will be tough.
6. Assembly Time! Place 2 tortillas on a plate, smear beans on the tortillas. Top with shredded cheese, then meat, then fried eggs. Garnish with taco sauce, cilantro and any other toppings you may like, such as avocado or sour cream. Don't forget your side of bacon and seasoned potatoes! Enjoy!
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