Name: Huevos Rancheros
- 2 tomatoes
- 1/4 cup fresh cilantro leaves, plus more for garnish
- 1/4 cup diced yellow onion
- 1 large clove garlic, peeled and smashed
- 4 1/2 oz can of chopped green chilis
- 1/2 teaspoon salt substitute
- 5 ounces cured chorizo, diced
- Vegetable oil
- Four 6-inch corn tortillas
- 16-ounce can refried beans
- 4 large eggs
- 1 avocado, pitted, peeled and sliced
- 3/4 cup (3 ounces) crumbled queso fresco or grated Monterey Jack, for serving
- Yogurt, or sour cream as an alternative
Yield: Serves 4
- Chop the tomatoes, onion, cilantro, garlic, chilis, and 1/2 teaspoon salt.
- Simmer the mixture in a small skillet over medium heat until slightly thickened, about 10 minutes.
- Cover and keep warm over low heat.
- In a large skillet over medium-high heat, cook the chorizo until browned.
- Add to the sauce and cover again.
- Add 1 tablespoon vegetable oil to the fat in the large skillet.
- Cook each tortilla in the skillet until light golden but not crisp, about 30 seconds.
- Flip and cook for 30 seconds more, then transfer to dinner plate.
- Cook the remaining tortillas, adding a bit more oil to the pan, if necessary.
- Heat the refried beans (if using) in a large skillet.
- Spread the beans on the tortillas.
- Add another tablespoon of oil to the skillet.
- Working in batches, crack the eggs into the pan.
- Cook until the bottoms are set and the edges golden, 1 to 2 minutes.
- Turn the heat to medium-low, cover, and cook until set, about 1 minute more.
- Place one egg on each tortilla and spoon the warm sauce over the eggs.
- Sprinkle with the cheese and additional cilantro.
- Top with a dollop of yogurt, or sour cream.
- Put avocado slices alongside the tortilla.
Comments: 9/15/2018 - This took about an hour and a quarter. It tasted good.
I used two sausages from a package of five Natures Promises Chorizo Chicken Sausages.
Inspired by https://www.foodnetwork.com/recipes/jamies-huevos-rancheros-recipe-1921736
Return to the main page