Traditional Huevos Rancheros

Friends, not only is it a great day on the grass, but it's also a great morning to enjoy an old

traditional

Spanish and Mexican dish, and

traditional

Huevos Rancheros. I was taught by an old man from Silver and City, New Mexico, who knew how to put the best salsa in the world to make this a winner, so stick around, you'll love these good morning, well it's morning here, I don't know when it's when you're watching this, but welcome to some cowboy cooking with me, Kent Rollins, my little big producer, Shannon and Bagel, the food and safety critic who's always on duty, thank you so much for stopping by this tomorrow, who's big day and to whom, we have a gift for you, but before we start.

Remember, as always, Shan will have everything we used in this video and the recipe in the description and the little deal below the video. So what are we going to do today? Well, friends, I heard about this dish a long time ago, but I never knew about it. what it was like when I was little and when I started guiding clove hunters in southwestern New Mexico on the Gila in the 1980s and y'all and Shannon may have a link up there for the refried beans this old guy taught Spanish. Now the uncle liked some eggs

rancheros

, that is, ranchero eggs, which are good, and he and that old Spaniard would sit around the fire, it didn't matter if it was breakfast time, dinner time, lunch time, any time if they had it.

They would have a beer, which they did most of the time, they would also have some eggs

rancheros

and, for me, that old man told me that it's all about the salsa and that's probably one of the most important things we do in the old traditional way. This old Spaniard told me many years ago, so what are we going to do to get this little sauce started? We'll get you a saucepan that's big enough to hold this, which will probably be medium sized unless you want to double the recipe and cook a bunch for people to bring you bacon, so folks, let's put enough water in there to cover all these things we're fixing in the bowl, so they might have to add a little bit to it when they have all the players on the field, okay, two jalapenos, two serranos, now I'll tell you from the beginning, if you're a not very sensitive to heat, get yourself maybe a jalapeno and a serrano, then I'll use two medium sized white onions for this.

I'm going to use four cloves of garlic in there and I'm going to use four roma tomatoes. People make sure before they throw the tomatoes into that boiling water to make sure they core them and take them out, we don't need them. Now put all that in the saucepan like I said, you may have to add a little bit of water and I'll give you a tip on a trick when you peel these onions and cut them, try cutting them down the center. from the root and bring the root down to the bottom, we'll get rid of it later, that way you don't have to try to get all these onions out while you're trying to get to that root that's going to hold that half together and that half together so it's easier to get them out.

From there, we're probably going to place this in the bowl for about 10 to 12 minutes or until the tomatoes are soft enough to peel. Now I like to bring a skimmer or something. that when you finish this and just set them aside to cool now, my mom would probably tell me that if you put them in cold water when you take them out of there, it better be easier to peel and you can do that if you want to cut there, Hal thinks he took the stem off and put it in a mountain tree. Cut them out now, if you're really sensitive to heat, scrape the seeds into the vein, that's fine, but people leave them there so you know what you're biting into.

So go ahead and put the peppers in a blender, then I want you to take the onions, cut the roots off, get the writers out of there one at a time, take your little knife and just peel that skin off. We don't want any of that skin, since you get a peeled piece in the blender. Add four cloves of garlic that we also put in that blender, but now, what are we going to do? We get two cloves of fresh garlic and a piece. I also put them there and cut two of them. Dried guajillo ancho chiles.

Take out the stem. Shake out the seeds. Chop them very well. Put them there too. Now we are ready to blend everything. Let it be nice and smooth. right now, that saucepan that we got all this out of there, make sure you get the water out, okay, then throw everything in that blender in there, folks, what time is it? It's time to light the fire. Stryker will travel and you will be able to see how. Shannon is watching this. We have multifaceted art. She didn't break the wind again today in southwest Oklahoma. He uses whatever you can to break the wind because it will blow from time to time.

Now let's take that to a pretty nice bowl. Then I. I'm going to turn it down a little bit, let's let it simmer for about 10 minutes, well folks, it's that magical moment when he's ready, so what are we going to do? I'll take it here and let Bertha play a small role, she can keep this warm while we do the rest, so what comes next is frying some corn tortillas, yes corn tortillas and friends, they need to be fried in bacon grease , you guys don't have bacon grease. Stop, right there, go fry up about 75 pieces of bacon that way you'll have a little bit of fat.

I'm going to take a pretty good spoonful of full coating on that field pan that's heating up. I bought a 12 inch one. Dutch oven that Bertha has preheated for me here to store these tortillas when they're ready, you don't have one, you can put them in the oven, keep them warm, wrap them in a towel, whatever it takes to keep them warm, but keep them warm, so yeah, We'll keep them warm, it's no use if they're cold. I mean, well it's time folks, the bacon grease has warmed up too. The corn tortillas, can you hear that sizzling?

That's what I'm looking for and I'd like to just go ahead and flip them down that way Greece has a good hope that we'll leave them until they bubble just a little bit, you'll see, here you have some little bubbles already happening, folks, and? let's turn it over now a lot of people would say you should put them on a paper towel, you can't and drain the grease, what's wrong with you, that bacon grease gives it flavor, that's why it's going to Stay, the tortillas are there now right now when I'm making them. I like to put some cheese on them right now so they have something there to keep them happy until I come back to put the lid back on. them and that's spicy and if you didn't think you haven't had enough bacon grease, add a little old to this because I need some good frying action, well we're here the crowed berries need a little pepper.

There's a lot, as much as you want to put it right now, folks, when you have a good season cast iron skillet and you can see the eggs touching, just to take it right, we got here from a good friend. bo dark spatula now I like to take it and make sure it has a little bit of grease on it and the grease is hot folks, I just want to tell you, but my fingers have been burned enough, you don't really notice because we have to lubricate. that end to be on top of these vaunted berries now you see me cut them hanging you see me cut them in two so let's turn them over move around here he comes he wants to join in why I'm going to take this pan full put it right there, that'll do that too stay warm what we do there is easy, put one right there, look at that little shake moving in that, see there's a little shake moving in there, what's next, people I like. to put a little more cheese on it, a lot of people don't serve them with hash brown, maybe a little rice, maybe some beans, but now I'm going old style and you know what comes next, a little bit of this sauce, you can see. as Shan comes over here, that's pretty thick, that's what I'm going for and look how thick what comes next is because you can never have too much, her and I'm using a little mix here, whatever you want when you cut that egg, look at that juice running out of there, just give it a little time to cover the entire tortilla.

Mix up some of that salsa, folks, this takes me back to Silver City, New Mexico, in the '80s. eggs rancheros Now folks, we don't fry that corn tortilla down there just because if you do it'll get tough, that bacon grease will help keep it soft and that's the traditional way with the corn tortilla, you scoop it out there. get that egg, that cheese, but the sauce and sauce is the star of this deal, folks, there's a lot of sauce in that pot and you can use it on more edge, you can put it on scrambled eggs, you can use this. you come out of any kind, you can put that stuff in the fridge and reheat it because this right here is good and I think that old man from Silver City, New Mexico, for giving me this many years ago, so remember, friends, Shannon. have the recipe listed right there in the little offer below and she will have her link that you can click on to see the refried beans recipe because who could use a Giga because they would do well with this dish, I promise you and you.

Everyone hears me say: I promise you a lot and Shannon says: Sometimes I say it too much, but I promise you. I don't take it for granted that they watch these videos that Shan and I make. We appreciate each and every one of you. I would like to thank my good friend John overseas for keeping little America strong. My friend, tip my hat to your brother and he keeps cooking good food. Remember that everyone sees it flying in the background. All the glory. Thank you all. all of them, service men and women, and all the veterans and everyone who has ever served to keep this country the way it is because that's the way I like it, so what do they do now?

Share the food, share the video. Make sure you hit the subscribe button. there and you can also keep up with us if you didn't know that consent is important on what she calls social media Instagram Facebook Twitter cowboy Kent Rollins we have you covered but remember we will be in Branson first thing in October so if you live within a 48 hour driver come on we will be glad to see you hope you enjoyed God bless each and every one of you Huevos Rancheros, Huevos Rangers and guess what a great day we just reached a quarter of a million subscribers. on YouTube, let's leave it for the producer who is cutting pimples, friends, I'm going to do something right now that I think needs to be done, let me have that camera, this for me on Sugar, no, okay, so let's leave it.

Shan has a bicycle because everyone calls me poor Chandi and she doesn't eat anything, you're so weak from not being able to eat and for so long you can't even cut that omelet here we come, here people come, they're going to take a bite of her. there we go yeah