Huevos rancheros, divorced and Mexican, we love breakfast!

How would you like your breakfast to be perfect, just like the ones you find in your restaurant or cafeteria? If there is one thing we know how to do in Mexico, it is to receive the days in the morning with a lot of flavor and there are no better examples than the Huevos Rancheros, the divorced and the Mexican.

Here’s a secret for you: burnt edges when crashing an egg or the uncomfortable dryness of scrambled eggs can be avoided, so keep reading because there are several tips worth knowing.

Rancheros or divorced eggs

For a perfect starry egg, first crack it in a deep dish, this way you ensure that the yolk does not burst when the truth comes.

Heat a frying pan over high heat and pour in a little vegetable oil. Pour in the egg and lower the heat to a minimum. Move the white a little with a shovel towards the heat so that it has an even cooking. Season with salt and pepper.

Cover for 3 minutes so that the white finishes cooking but the yolk remains tender, at its point.

Ingredients (2 servings)

  • 4 eggs
  • 4 tortillas
  • 2 tablespoons of vegetable oil
  • enough grain salt
  • pepper to taste

For the green sauce

  • 10 milpa tomatillos or small tomatoes
  • 1/4 onion
  • 2 cloves of garlic
  • 1 serrano chili
  • Fresh coriander, holy leaf or epazote to taste
  • enough salt

For the red sauce

  • 3 ripe tomatoes
  • 1/4 onion
  • 2 cloves of garlic
  • 1 guajillo or tree chili
  • enough salt

Procedure

  1. Make the sauce: Sear the tomatoes on a griddle along with the onion, garlic and chiles. When it takes on a dark color, blend or grind it in a molcajete. Season to taste and reserve.
  2. Heat a skillet over medium heat with enough vegetable oil and pass the tortillas for 10 seconds on each side. Drain on absorbent paper.
  3. Cook the fried eggs and serve on the tortillas.
  4. Bathe each egg with the desired sauce (it can be pure green or red or, for divorcees, one of each color)

Ranch eggs ready!

Mexican scrambled eggs

Eye here. The perfect scrambled egg is made with a lot of patience and ideally lots of butter for flavor.

Pour two eggs into a bowl and season with salt and pepper. To make them more fluffy, add two tablespoons of milk or cream and stir well.

Heat a skillet over very low heat and melt a cube of butter. Serve the eggs there and move constantly. Before they are fully cooked, cover the pan and turn off the heat, this will finish the cooking and leave them hydrated.

Ingredients (2 servings)

  • 4 eggs
  • 4 tablespoons of milk or cream
  • a cube of butter
  • enough salt and pepper
  • 2 tomatoes
  • 1/4 onion
  • 1 serrano pepper to taste
  • 100 grams of panela cheese (to taste)

Procedure

  1. Chop the onion, tomato, chili and panela cheese into cubes.
  2. Heat a frying pan and serve a cube of butter, wait for it to melt.
  3. Sauté the onion until it changes color to golden. Add the tomato and chili and cook for five minutes.
  4. Scramble the eggs in a bowl with cream or milk and season with salt.
  5. Serve in the pan where the vegetables are cooking and lower the heat.
  6. Move constantly until they are cooked. Finish with the cubes of panela cheese.
  7. Turn off the heat, cover.
  8. To serve.

Are you craving more ideas for a delicious breakfast? Here are some delicious and healthy oatmeal and banana waffles. And don’t forget to subscribe to our YouTube channel; Every week we have something new for you.