Best Eggs Sonora Recipes

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AUTHENTIC MACHACA CON HUEVOS



Authentic Machaca Con Huevos image

Machaca Con Huevos is an easy & savory breakfast made with the famous Machaca from the northern states in Mexico. The dried beef is mixed with onions, chile verde, tomatoes and scrambled eggs.

Provided by Ana Frias

Categories     Breakfast & Brunch

Time 20m

Number Of Ingredients 7

5 large eggs
salt & pepper to taste
2 Tbsp vegetable or canola oil
1 cup onions (red, yellow or white) (chopped into small squares)
1 chile verde Anaheim (chopped into small squares)
2 medium roma tomatoes (chopped into small squares)
2 cups machaca meat (70 grams)

Steps:

  • In a small bowl, add the 5 eggs and season with salt & pepper to taste. Scramble with a fork and set aside
  • In a large skillet, heat two tablespoons of oil over medium heat. Add the onions and chile verde. Cook for 3 minutes or until soft.
  • Add the tomatoes and cook and cook for two more minutes. Then add the machaca and mix to combine well.
  • Add the scrambled eggs and cook until eggs are no longer runny.
  • Serve warm with tortillas and beans

Nutrition Facts : ServingSize 1 serving, Calories 238 kcal, Carbohydrate 11 g, Protein 15 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 246 mg, Sodium 470 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 7 g

MEXICAN-STYLE FLOUR TORTILLAS RECIPE



Mexican-Style Flour Tortillas Recipe image

Flour tortillas are central to the cuisine of Northern Mexico. Rich with lard and whole milk, these flour tortillas are airy, tender, and subtly sweet.

Provided by Christian Reynoso

Categories     Bread

Yield 12

Number Of Ingredients 6

11 ounces (315g) all-purpose flour (about 2 1/2 cups), plus more for dusting
2 teaspoons Diamond Crystal kosher salt (8g); for table salt, use about half as much by volume or the same weight
2 teaspoons baking powder
1 teaspoon sugar
1/2 cup lard (115g), melted
3/4 cup plus 3 tablespoons (220ml) whole milk, warmed to 125°F (50°C) on an instant-read thermometer

Steps:

  • In a stand mixer fitted with the whisk attachment, add flour, sea salt, baking powder, and sugar. Turn mixer to low speed and mix until dry ingredients are well combined, about 30 seconds. Turn off mixer, detach whisk, and use it to scrape down bowl to quickly incorporate any unmixed flour.
  • With the mixer still at medium speed, add milk in intervals, pouring it steadily in 3-second additions followed by 3-second pauses to allow the milk to mix in. Repeat until all the milk has been added. Increase mixer speed to high and let run until dough is smooth and elastic, 3 minutes.

Nutrition Facts : Calories 194 kcal, Carbohydrate 21 g, Cholesterol 11 mg, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, Sodium 348 mg, Sugar 1 g, Fat 10 g, ServingSize Makes twelve 8-inch tortillas, UnsaturatedFat 0 g

HUEVOS RANCHEROS



Huevos Rancheros image

The eggs in this beloved breakfast dish are sauced with a ranchero-style sauce of roasted tomatoes, spicy ancho chiles and smoky chipotles. To make breakfast easier, make the sauce ahead of time and reheat to serve, adding a bit of water to thin if necessary.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 17

1 pound ripe plum tomatoes
3 large cloves garlic, unpeeled
1 small onion (about 6 ounces), quartered
2 ancho chiles, stems and seeds removed
1/2 to 3/4 teaspoon chopped chipotle in adobo, plus 1/2 to 3/4 teaspoon adobo sauce
Kosher salt
1 tablespoon vegetable oil
One 15-ounce can pinto beans, drained with liquid reserved
1 tablespoon vegetable oil
Kosher salt
2 to 3 tablespoons vegetable oil
8 corn tortillas
8 large eggs
Kosher salt
1/2 cup crumbled Cotija cheese
1/4 cup fresh cilantro leaves, roughly chopped
2 tablespoons finely chopped white onion

Steps:

  • For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
  • Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
  • Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
  • Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
  • For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
  • For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
  • Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
  • Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.

EGGS SONORA RECIPE



Eggs Sonora Recipe image

Provided by á-170456

Number Of Ingredients 15

28 ounces canned whole tomatoes
1 onion chopped
2 tablespoons oil
1 teaspoon salt
1/4 teaspoon oregano
1 garlic clove crushed
1/4 teaspoon sugar
6 flour tortillas
8 eggs scrambled
3 cups grated Cheddar cheese
1 pound bacon
1 onion chopped
1 avocado sliced
1/4 cup sliced black olives
1 cup sour cream

Steps:

  • Drain canned whole tomatoes; reserving liquid in a large bowl. Chop tomatoes, place back with reserved liquid, chopped onion, oil, salt, oregano, crushed garlic clove, and sugar; mix well, cover, and chill for 2 hours. Meanwhile, in a large skillet over medium heat with a little butter, pour in beaten eggs. Stir constantly until cooked through. Remove and set aside. In same skillet over medium heat cook bacon until crisp (not burned). Drain and pat dry. Warm flour tortillas. Spoon scrambled eggs on each tortilla. Sprinkle grated cheddar cheese, bacon, chopped onion, and sliced black olives among the tortillas. Top with avocado, sour cream and chilled salsa. Roll-up in burrito fashion or lay flat on plate. This recipe yields 6 servings.

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