Best 3 Huevos Ranchero Tortilla Cups Recipe By Tasty Recipes

Huevos Rancheros Tortilla Cups are a delightful and versatile dish that combines Mexican flavors with the convenience of tortilla cups. These individual servings are perfect for breakfast, brunch, or lunch and can be easily customized to suit your preferences.

The recipe begins with crispy tortilla cups, which can be made from flour or corn tortillas. These cups are then filled with a flavorful mixture of eggs, salsa, and cheese. The eggs are cooked until fluffy and set, while the salsa adds a zesty kick and the cheese melts to gooey perfection.

To complete the dish, various toppings can be added, such as avocado slices, diced tomatoes, sour cream, and cilantro. The recipe also includes instructions for making a simple salsa roja and a creamy avocado salsa, providing options for different flavor profiles.

Huevos Rancheros Tortilla Cups are not only delicious but also visually appealing, making them perfect for entertaining guests or serving at special occasions. This recipe offers a fun and easy way to enjoy a classic Mexican dish with a modern twist.

Here are our top 3 tried and tested recipes!

HUEVOS RANCHEROS TORTILLA BOWLS

Huevos Rancheros Tortilla Bowls image

Something different for breakfast this weekend! This recipe makes just enough for 3 - I have tried to stretch it to 4 but it was not quite enough (I thought). Or it is for 2 very hungry people!

Provided by Nagi | RecipeTin Eats

Categories Breakfast Brunch

Time 25m

Number Of Ingredients 16

Ingredients

3 flour tortillas ((20cm/8" rounds))
3 eggs
1 1/2 tbsp olive oil
2 garlic cloves (, minced)
1 small onion ((red, brown, white, yellow), halved and sliced)
1 cup red capsicum ((bell peppers), roughly diced)
1/4 cup coriander/cilantro ((leaves and stems roughly chopped) (loosely packed))
400 g / 14 oz crushed tinned tomato
3/4 cup canned black beans (, drained)
1/2 tsp paprika powder
1/2 tsp cumin powder
1/2 - 3/4 tsp salt
Black pepper
Diced avocado
Sour cream
Grated cheese

Steps:

Heat a fry pan over high heat. Use a fry pan with a lid or use the lid of a larger pot (it doesn't matter if it doesn't fit snugly).
Place tortilla in fry pan and cook for 30 seconds until charred. Flip and cook the other side for 30 seconds.
Remove from fry pan and place into a bowl or casserole dish to form a bowl shape. As the tortilla cools, it will hold its shape in a bowl form.
Repeat with remaining tortillas.
Heat oil in fry pan over high heat.
Add garlic and onion and sauté for 2 minutes until starting to become translucent.
Add capsicum (bell pepper) and cook for 2 minutes until starting to char.
Add remaining Tomato Filling ingredients, reserving some coriander leave for garnish. Bring to simmer and cook for 1 minute to thicken, then turn heat down to medium.
Use a spoon to make 3 indents in the Tomato Filling.
Crack eggs into indents.
Cover with lid and cook for 3 minutes or to your liking. Check it at 2 minutes, then take a quick peek every 30 seconds thereafter. It can go from under to overcooked in a flash! Note that the eggs will continue to cook slightly after taking it off the heat.
Remove fry pan from heat.
Divide Tomato Filling between each Tortilla Bowl, topped with an egg.
Top with remaining coriander leaves and garnish of choice. Serve immediately.

Nutrition Facts : ServingSize 352 g, Calories 405 kcal, Carbohydrate 60 g, Protein 21.1 g, Fat 11.1 g, SaturatedFat 2.4 g, Cholesterol 164 mg, Sodium 712 mg, Fiber 13.2 g, Sugar 5.9 g

HUEVOS RANCHEROS-ISH BAKE RECIPE BY TASTY

Huevos Rancheros-ish Bake Recipe by Tasty image

Here's what you need: vegetable oil, corn tortillas, black beans, mexican blend cheese, pico de gallo, eggs, red enchilada sauce, fresh cilantro, cotija cheese, cream mexicana

Provided by Tucker Iida

Categories Breakfast

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup vegetable oil
5 corn tortillas, cut 4 of them in half
14 oz black beans, 1 can
1 cup mexican blend cheese
1 ½ cups pico de gallo
6 eggs
½ cup red enchilada sauce
fresh cilantro, to taste
cotija cheese, to taste
1 cup cream mexicana, or sour cream

Steps:

Preheat your oven to 375˚F (190˚C)
In vegetable oil, lightly fry your corn tortillas. Drain on a paper towel.
In a 9 inch (25cm) cast iron skillet, arrange your lightly fried tortillas so they cover the bottom of the skillet.
Add black beans evenly over tortillas. (Some will fall in-between the tortillas, thats ok!)
Sprinkle Mexican blend cheese over the black beans.
Add pico de gallo on top of the cheese.
Using the back of a large spoon, create 6 wells in the pico de gallo for the eggs to rest in.
Crack one egg into each well (6 wells for 6 eggs).
Pour enchilada sauce over everything!
Bake for 20-25 minutes. Check on it often to make sure your yolks don't overcook!
Top with your favorite huevos rancheros toppings.
Enjoy!

Nutrition Facts : Calories 661 calories, Carbohydrate 26 grams, Fat 54 grams, Fiber 6 grams, Protein 18 grams, Sugar 3 grams

HUEVOS RANCHEROS IN TORTILLA CUPS

Huevos Rancheros in Tortilla Cups image

Provided by Bon Appétit Test Kitchen

Categories Bean Egg Breakfast Brunch Vegetarian Quick & Easy Low Cal High Fiber Cinco de Mayo Tortillas Monterey Jack Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil, divided
6 6- to 61/2-inch-diameter corn tortillas
1 15-ounce can pinto beans or black beans, drained
2/3 cup chopped fresh cilantro, divided
1 teaspoon ground cumin
6 large eggs
3/4 cup grated Monterey Jack cheese
1 cup purchased pico de gallo
2 to 3 teaspoons bottled chipotle hot sauce

Steps:

Preheat oven to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.
Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).
Meanwhile, mix pico de gallo, 1/3 cup cilantro, and hot sauce in small bowl. Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with pico de gallo and serve immediately.

Tips:

Prep your ingredients in advance: Chop the vegetables, grate the cheese, and measure out the spices before you start cooking. This will make the process go much smoother.
Use fresh, ripe ingredients: The fresher the ingredients, the better your huevos rancheros will taste. Look for ripe avocados, tomatoes, and peppers.
Don't overcrowd the pan: When cooking the eggs, don't overcrowd the pan or they will steam instead of fry. Cook them in batches if necessary.
Season to taste: Taste the huevos rancheros as you cook them and adjust the seasoning accordingly. You may need to add more salt, pepper, or chili powder.
Serve immediately: Huevos rancheros are best served immediately, while they are still hot and fresh.

Conclusion:

Huevos rancheros tortilla cups are a delicious and easy-to-make breakfast or brunch dish. They are perfect for a crowd, as they can be made ahead of time and reheated just before serving. The combination of eggs, salsa, cheese, and avocado is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give these huevos rancheros tortilla cups a try.