Huevos Rancheros Tacos #NationalTacoDay

Hola!  Happy National Taco Day to all !of you!  Do you love Huevos Rancheros?  We sure do, and we like to make it for breakfast or breakfast-for-dinner every once in a while. Delicious flavors combine into a dish that everyone loves.

Americans love their tacos!  According to the website www.nationaltacoday.com, we consumed 4.5 billion tacos last year.  In Spanish (mostly in Mexico) the word taco translates to "sandwich." Just like our sandwiches, you can create endless possibilities. In fact, my blogging friends below show how true this is! Take a look at that variety!

Did you know?  Taco Bell was started in California in 1962! Today the chain boasts 5800 restaurants in the United States alone!

Tacos predate the Spaniards coming to Mexico, so I think it is safe to say tacos originated in Mexico. Silver miners ate these simple sandwiches as far back as the 1800s.  Regions around Mexico have their own taco specialties.

Enjoy this version of Huevos Rancheros Tacos!  If you like Low Carb Tacos, Roasted Veggies Tacos, or Sausage and Pumpkin Tacos follow these links to the recipes.

Yield: 4

Author: Terri Steffes

Huevos Rancheros Tacos

A delightful breakfast or breakfast-for-dinner meal!

prep time: 5 Mcook time: 5 Mtotal time: 10 M

ingredients:

• 4 eggs
• 1 T butter
• 4 tortillas
• 1 lime
• 1 c salsa
• 2 T chopped cilantro
• 1/4 c chopped tomato
• 4 slices cheddar cheese

instructions:

How to cook Huevos Rancheros Tacos

1. Melt butter in a large frying pan.
2. Crack eggs carefully into the skillet. Salt and pepper if desired.
3. Reduce heat to low,  cover skillet with a lid and cook for 3-4 minutes, depending on how much you want the yolks set.
4. Preheat a small skillet.
5. Toast tortillas front and back.
6. Spread salsa over the tortilla.
7. Lay slice of cheddar on top of the salsa.
8. Lay one cooked egg on top of the cheese.
9. Sprinkle chopped tomato over eggs.
10. Sprinkle cilantro over everything.
11. Garnish with 1/4 of the lime.
12. Before eating, spray the tortilla with lime juice.

NOTES:

Some like to add chopped, raw onion, sliced of avocado, refried beans or to scramble the eggs.

Calories
395.81

Fat (grams)
20.61

Sat. Fat (grams)
9.54

Carbs (grams)
35.12

Fiber (grams)
3.50

Net carbs
31.62

Sugar (grams)
3.58

Protein (grams)
18.22

Sodium (milligrams)
990.12

Cholesterol (grams)
221.35

The tortillas I used have a total of 4g carbs.

Created using The Recipes Generator

Happy National Taco Day!

Thank you to Valentina from The Baking Fairy for hosting this one-day event!

Check out all the delicious recipes we made for the occasion:

Breakfast Street Tacos by 2 Cookin Mamas
Chorizo and Sweet Potato Breakfast Tacos by A Kitchen Hoor’s Adventures

Egg and Bacon Loaded Breakfast Tacos by Cheese Curd in Paradise

Garbage Plate Tacos by The Spiffy Cookie

Huevos Rancheros Tacos by Our Good Life

Instant Pot Pork Carnitas Tacos by The Redhead Baker

Lobster Roll Street Tacos by Daily Dish Recipes

Old-School Hard Shell Tacos by Karen’s Kitchen Stories

Seared Albacore Tuna Loin Soft Tacos by Culinary Adventures with Camilla

Shrimp Tacos with Apple Pomegranate Salsa by A Day in the Life on the Farm

Tacos de Calabacitas by Tip Garden

Vegan Nopales Tacos with Charred Corn and Black Bean Salsa by The Baking Fairy

Vindaloo Pork Belly Street Tacos by Palatable Pastime

Walking Taco Bar by For The Love of Food