Mexican Chorizo Huevos Rancheros Recipe | Yummly

Mexican Chorizo Huevos Rancheros

PORK(2)
C. Aiden Sims: "I substituted meatless chorizo and Mexican shredd…" Read More
10Ingredients
30Minutes
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Ingredients

US|METRIC
  • 12 ounces mexican chorizo
  • 8 corn tortillas (5- or 6-inches in diameter)
  • cooking spray
  • 15 ounces refried black beans (warmed, substitute refried pinto beans or any kind of cooked whole bean you prefer)
  • vegetable oil
  • 8 large eggs
  • 15 ounces tomato salsa (roasted)
  • cilantro (optional)
  • avocado (optional)
  • queso fresco (optional)
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    Directions

    1. Preheat oven to 400 degrees F. Arrange tortillas on 2 baking sheets, making sure they are evenly spaced and not overlapping. Lightly spray the top of each tortilla with cooking spray and then transfer the baking sheets into the oven. Bake for 10 to 12 minutes until crisp, but not brown.
    2. Heat a cast iron skillet over medium-high heat. Once hot, stir in the chorizo, breaking it up with a wooden spoon as it starts to cook. Cook for 8 to 10 minutes or until chorizo is cooked through. Remove the cooked chorizo from the skillet with a slotted spoon to let any excess fat drip off. Place the chorizo in a medium bowl and set aside.
    3. Drain any excess fat left behind from the chorizo and, in the same skillet, add 2-3 teaspoons of oil. Carefully crack 3 eggs into the skillet, evenly spaced so they have room to cook, and cook until the egg white is solid, 3 to 4 minutes. Remove the fried eggs to a parchment-lined baking sheet and repeat this process for remaining eggs.
    4. To assemble, smear equal amounts of the refried beans on top of each crisp tortilla, followed by equal parts of the jarred salsa. Sprinkle equal amounts of the cooked chorizo on top of the salsa, followed by one fried egg on top of each tortilla. Serve immediately.
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    Reviews(2)

    C. Aiden Sims 8 months ago
    I substituted meatless chorizo and Mexican shredded cheese for chorizo and queso fresco. Following these directions, I had to add a little water to the chorizo to moisten it. I also added chopped jalapenos to a spicy salsa I already had. I used whole grain tortillas, which crisped and bubbled a little more than anticipated, when I baked them for 8 minutes. It ended up being a delectable brunch, and we paired it with a red potato and bell pepper hash.
    Amada a year ago
    Turned out delicious! Switched out the tomato sauce to a spicy tomato salsa

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