Best 2 Ranchero Parrandero Venta De Animales Recipes

**Discover the tantalizing flavors of Colombian cuisine with our curated collection of Ranchero Parrandero and Venta de Animales recipes.**

Embark on a culinary journey through the vibrant streets of Colombia, where traditional flavors and modern culinary techniques unite to create a symphony of taste. From the hearty and comforting Ranchero Parrandero, a one-pot dish brimming with tender meats, vegetables, and a rich tomato-based broth, to the delectable Venta de Animales, a savory feast of grilled meats accompanied by a flavorful array of sides, our recipes offer a glimpse into the rich culinary heritage of this South American gem. Get ready to tantalize your taste buds as you explore the diverse flavors and aromas that make Colombian cuisine so unique and captivating. Dive into our comprehensive guide and uncover the secrets to creating these authentic dishes in your own kitchen.

Here are our top 2 tried and tested recipes!

AUTHENTIC HUEVOS RANCHEROS

Authentic Huevos Rancheros image

This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.

Provided by Wineaux

Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 teaspoon butter
4 eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
½ cup salsa

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.

Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g

HUEVOS RANCHEROS

Huevos Rancheros image

Eggs "rancher's style" is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning's work. But it also makes for a satisfying and comforting weeknight dinner. The simple yet flavorful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day.

Provided by Kay Chun

Categories breakfast, brunch, dinner, weeknight, beans, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 pounds ripe tomatoes, diced
3/4 cup finely chopped white onion (from ½ medium onion)
2 tablespoons lemon juice
1 small jalapeño, stemmed and minced
2 teaspoons kosher salt, such as Diamond Crystal, plus more for seasoning
1/2 teaspoon grated garlic
1/4 cup neutral oil, such as safflower or canola
2 (15-ounce) cans black beans
3/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
8 large eggs
2 tablespoons chopped cilantro leaves, plus more for serving
8 (6-inch) warmed corn tortillas
Sliced avocado and crumbled queso fresco, for serving

Steps:

In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.

Tips

- Choose fresh and high-quality ingredients for the best flavor. - Use a variety of vegetables to add color, texture, and flavor to the dish. - Sauté the vegetables in a little bit of oil before adding them to the soup to enhance their flavor. - Use a good quality beef broth or chicken broth for the base of the soup. - Add a variety of spices and seasonings to taste. - Simmer the soup for at least 30 minutes to allow the flavors to meld. - Serve the soup with a variety of toppings, such as sour cream, avocado, cilantro, or tortilla chips.

Conclusion

Ranchero parrandero is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With its variety of vegetables, spices, and seasonings, ranchero parrandero is a soup that everyone will enjoy. So next time you are looking for a comforting and flavorful soup, give ranchero parrandero a try. You won't be disappointed.