Best 2 Flaco Huevos Rancheros With Home Style Salsa Recipes

Flaco huevos rancheros is a traditional Mexican breakfast dish that combines the flavors of sunny-side-up eggs, a zesty tomato salsa, and warm tortillas. This Flaco version offers a healthier take on the classic recipe, using lean ground turkey instead of traditional chorizo, and a homemade salsa made with fresh tomatoes, onions, and cilantro. The result is a delicious and satisfying meal that is perfect for a hearty breakfast or brunch.

In addition to the Flaco huevos rancheros, this article also includes recipes for the homemade salsa, refried beans, and guacamole that are served alongside the main dish. The salsa is a simple but flavorful combination of fresh tomatoes, onions, cilantro, and jalapeños, while the refried beans are made with cooked pinto beans, vegetable broth, and spices. The guacamole is a classic avocado-based dip that is seasoned with lime juice, cilantro, and onions. All of these recipes are easy to follow and make, and they come together to create a delicious and satisfying Mexican-inspired meal.

Here are our top 2 tried and tested recipes!

FLACO HUEVOS RANCHEROS WITH HOME-STYLE SALSA

Flaco Huevos Rancheros With Home-Style Salsa image

In honor of Cinco de Mayo, I'm offering up my own spin on Huevos Rancheros. This is a lightened-up version that's great for breakfast, lunch or dinner. The fresh salsa is a refreshing alternative and really brightens up an otherwise heavy dish.

Provided by Diet It Up

Categories Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup cherry tomatoes, diced
2 tablespoons red onions, diced
2 tablespoons fresh cilantro, chopped
2 teaspoons fresh jalapeno peppers, minced
1 teaspoon fresh lime juice
1 teaspoon olive oil
2 small corn tortillas
1/2 cup refried beans, fat free (spicy)
2 eggs
1/4 cup reduced-fat Mexican cheese blend
1/2 avocado, sliced
2 tablespoons low-fat sour cream
salt and pepper

Steps:

For the salsa, mix the tomatoes, red onion, cilantro, jalapeno pepper, lime juice and olive oil in a small bowl. Season with salt and pepper and set aside.
Toast the corn tortillas (I put them right in the toaster oven and they crisp up perfectly even).
Fry eggs until over-easy.
To assemble, top each tortilla with beans, egg and cheese. Broil until cheese melts. Finish with avocado, salsa and sour cream.

Nutrition Facts : Calories 307, Fat 17.8, SaturatedFat 4.5, Cholesterol 222.4, Sodium 279.3, Carbohydrate 26.4, Fiber 8.6, Sugar 2.6, Protein 12.8

HUEVOS RANCHEROS WITH TOMATILLO SALSA

Huevos Rancheros with Tomatillo Salsa image

Provided by Aida Mollenkamp

Categories main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 pound tomatillos, husked, rinsed, and quartered or 2 (12-ounce) cans tomatillos, drained
1/4 cup finely chopped yellow onion
1 medium jalapeno chile, stemmed, halved, seeded, and finely chopped
2 medium garlic cloves, halved
1/2 cup packed fresh cilantro leaves
2 teaspoons white vinegar
1 teaspoon kosher salt
8 large eggs
2 to 3 teaspoons white vinegar
8 corn tortillas
1/4 cup vegetable oil
3 ounces cotija cheese, crumbled (can substitute feta)
Sour cream and sliced avocado, optional

Steps:

For the salsa: Heat oil in a medium saucepan over medium heat. When it shimmers, add tomatillos, onions, jalapeno, and garlic, and cook until tomatillos and onions are softened, about 7 minutes. Transfer mixture to a blender, add cilantro, vinegar, and salt, and puree until sauce is smooth. (Yields about 2 cups salsa.)
For the eggs: Bring at least 3 inches of water to a simmer in a medium pot and stir in vinegar. Break each egg into a separate small cup. Fill a large bowl with warm water and set aside. Gently slide eggs into the simmering water, 1 at a time. Cook until whites are just set, about 2 to 3 minutes. Lift eggs out of the water with a slotted spoon. Place in a bowl of warm water to keep warm while finishing the dish.
For the tortillas: Heat oil in a large heavy bottomed pan over medium-high heat to 350 degrees F. When oil is ready, add tortillas 1 at a time and fry until golden brown and crisp on both sides, about 1 minute. Transfer to a paper-towel-lined plate and season immediately with salt.
To serve: For each serving, place down 2 corn tortillas, place 2 eggs on top, drizzle with salsa, and sprinkle with cheese. If desired, top with a dollop of sour cream and slices of avocado. Serve immediately.

Tips:

For the best results, use fresh, ripe tomatoes for the salsa. Roma tomatoes are a good choice because they have fewer seeds and a more meaty texture.
If you want a spicier salsa, add more jalapeño peppers. You can also add a pinch of cayenne pepper for an extra kick.
If you don't have time to make the salsa fresh, you can use a good quality store-bought salsa instead.
Be sure to cook the eggs until they are just set. You don't want them to be too dry or overcooked.
Serve the huevos rancheros with warm tortillas, salsa, and your favorite toppings, such as sour cream, avocado, and cilantro.

Conclusion:

Huevos rancheros is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a lazy weekend morning or a special occasion. With its combination of fresh, flavorful ingredients, huevos rancheros is sure to please everyone at the table. So next time you're looking for a satisfying and delicious meal, give huevos rancheros a try!

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