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Entrees » Easy Dinners » Huevos Rancheros Breakfast Tacos

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Huevos Rancheros Breakfast Tacos

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huevos-rancheros-breakfast-tacos-VianneyRodriguez

Huevos Rancheros Breakfast Tacos

If my dad (papi) could eat only thing his entire life it would huevos rancheros. He cannot get enough of them. Golden fried eggs served over crispy corn tortillas drowning in a rich homemade ranchero salsa. Served with a heaping spoon of refried beans and a few slices of avocado to him it’s the epitome of breakfast plates.

We love them too, but on days when we are desperately trying to get out the door and begin a busy day. There is simply no time to linger at the breakfast table. Huevos rancheros breakfast tacos are the way to go.  A quick sauté, a few eggs and a hefty handful of pickled jalapenos and we are enjoying breakfast in no time, even on the go, wrapped in foil – taqueria style.

huevo-rancheros-tacos-VianneyRodriguez

With the help of my friends over at Old El Paso these breakfast tacos come together in a snap using their flour tortillas and plenty of pickled jalapenos, we Texans love pickled jalapenos!

 

Print
Huevos Rancheros Breakfast Tacos
Author: Vianney Rodriguez
Ingredients
  • 2 tablespoon olive oil
  • 1 cup onion chopped
  • ½ cup bell pepper diced
  • 1 cup tomatoes diced
  • 2 garlic cloves minced
  • 1/4 cup Old El Paso pickled jalapenos chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 eggs
  • ½ cup cilantro washed and chopped
  • 6 Old El Paso Flour Tortillas
Instructions
  1. Heat a large nonstick skillet with olive oil over medium-high heat. Add onion, bell pepper, and tomatoes; sauté 3 minutes. Add garlic, pickled jalapenos, cumin, oregano, salt and pepper and sauté 2 minutes. Add eggs to pan; cook 3 minutes or until done, stir in cilantro. Heat tortillas according to package directions, divide egg mixture evenly between tortillas; serve warm garnished with cilantro.

old-el-paso-breakfast-tacos-VianneyRodriguez

Sweet Life Disclosure: This is a post in partnership with Old El Paso. All opinions are my own.

Read more at https://sweetlifebake.com/2014/06/27/savory-peach-melon-cocktail/#ixzz37qC9Wmra

Read more at https://sweetlifebake.com/2014/07/18/black-bean-tostadas-green-chile-kiwi-salsa/#ixzz38z0yY8ZP

 

*Sponsored// Breakfasts// Easy Dinners// TacosLeave a Comment



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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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