Huevos Rancheros – or “Ranch Eggs” – is a classic Mexican dish that is a favorite for breakfast or brunch. It can just as easily be enjoyed for dinner in the ever-increasing “breakfast for dinner” movement. The dish has countless variations but follows some basic principles: fried egg, fried tortilla, some sort of salsa, and typically beans (often refried beans). Toss some ground chorizo into the mix and you have Huevos Rancheros con Chorizo!
We often encourage our readers to make a dish all their own. In many instances recipes are merely guidelines. While some cuisines or classic dishes are a little more rigid – and can spark some heated debates – we think this one has a few more freedoms. We decided to add a little Flavor Bible spin to this one and it turned out oh-so-good! We will work through those in the next section.
Preparation: Huevos Rancheros Con Chorizo
Because we love condiments we made Pico de Gallo and Cilantro Lime Avocado Crema ahead of time. The latter is optional but we recommend at least making the pico as a topper for this dish.
Once your condiment and topping choices are established grab the remaining ingredients and start prepping.
We start with our “Cheater” Black Beans. Get those rolling in a sauce pan and begin simmering uncovered, stirring occasionally while preparing the other items. We will come back to those in a moment.
While the beans are on, grab a skillet and brown the chorizo, 4 – 6 minutes, stirring occasionally. Set aside in a bowl. Leave the pan with rendered fat.
In a separate pan, add half the oil and saute the onions, bell pepper, and jalapeno for 2 – 3 minutes, stirring occasionally. Add the garlic and continue saute for another 1 – 2 minutes. Stir in the cumin, cayenne, and chili powder. Continue cooking and stirring another 1 – 2 minutes.
Add in the fire roasted diced tomatoes and browned chorizo. Simmer on low uncovered. Add salt and pepper to taste.
In the chorizo pan (the one with the rendered fat from browning, not the one where the chorizo currently resides) add the remaining oil to the rendered fat. When hot, cook the tortillas for 1 minute on each side, flipping with tongs. Set on a plate with paper towels and place in the oven on low heat (170 degrees on warm or whatever your oven will go down to on lowest setting).
In another pan (it’ll be worth the dishes, trust us!) heat the butter on medium heat until melted. Crack the 4 eggs and divide. We recommend cooking Sunny Side Up or Over Easy. However, we understand not everyone likes runny yolks so cook to your desired doneness. We love the way the richness of the yolk combines with the other elements of the dish =)
Remember those black beans? Hopefully you’ve kept stirring and worked through the instructions quickly enough to avoid them drying out. If that happens just add a little water and continue to simmer on low. You’ll want to mash the beans with a fork, potato masher, or wooden spoon – chef’s choice on the utensil.
The Moment of Truth: Assemble the Dish
You’ve done it. Hopefully your kitchen is still in tact. Worry about the dishes later, we have an appointment with flavor.
Assemble each plate in the following order: a thin layer of tomato/chorizo sauce, 1 fried tortilla, a thin layer of mashed “cheater” black beans, another thin layer of tomato/chorizo sauce, 1 egg (should still be slightly runny, but preference based), a drizzle of avocado crema, and – finally – top with pico de gallo and grated queso fresco. Garnish with cilantro and serve immediately.
Equipment: Huevos Rancheros con Chorizo
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Huevos Rancheros con Chorizo
Ingredients
Make Ahead
- 1 tbsp Avocado Crema, for drizzle See Link in Post Copy
- 2 tbsp Pico De Gallo See Link in Post Copy
Black Beans
- 1 cup "Cheater" Black Beans, mashed See Link in Post Copy
Chorizo Mixture
- 1 lb. Ground Chorizo
- 1 – 2 tbsp Extra Virgin Olive Oil
- ½ Medium Sweet Onion, diced
- ½ Yellow Bell Pepper, diced Can sub any color, each will bring a bit different flavor.
- ½ Jalapeno Pepper, diced
- 1 clove Garlic, minced
- ½ tsp Ground Cumin
- ¼ tsp Chili Powder
- ¼ tsp Ground Cayenne Pepper
- 1 can Fire Roasted Diced Tomatoes, undrained
- Salt and Pepper, to taste
Tortillas
- 1 – 2 tbsp Oil
- 4 Corn Tortillas
Eggs
- 1 tbsp Butter, unsalted
- 4 Eggs
Toppings (will go along with "make ahead" items above)
- ¼ cup Queso Fresco, grated
- ¼ cup Cilantro, chopped
Instructions
Make the Condiments Ahead
- Make the Avocado Crema and Pico De Gallo ahead (see link in post copy, optional)
Make the Black Beans
- Start the "Cheater" black beans in a sauce pan and simmer uncovered (see link in post copy). Continue to stir occasionally throughout other cooking processes.
- When close to plating, mash the black beans in the pan with a potato masher, fork, or wooden spoon.
Make the Chorizo Mixture
- While the beans are on, in a skillet brown the chorizo, 4 -6 minutes, stirring occasionally. Set aside in a bowl. Leave the pan with rendered fat.
- In a separate pan, add half the oil and saute the onions, bell pepper, and jalapeno for 2 – 3 minutes, stirring occasionally. Add the garlic and continue saute for another 1- 2 minutes. Stir in the cumin, cayenne, and chili powder. Continue cooking and stirring another 1 – 2 minutes. Add in the fire roasted diced tomatoes and browned chorizo. Simmer on low uncovered. Add salt and pepper to taste.
Lightly Fry the Tortillas
- In the chorizo pan add the remaining oil to the rendered fat. When hot, cook the tortillas for 1 minute on each side, flipping with tongs. Set on a plate with paper towels and place in the oven on low heat (170 degrees on warm or whatever your oven will go down to on lowest setting).
Fry the Eggs
- In a separate pan, heat the butter on medium heat until melted. Crack the 4 eggs and divide. Cook to over easy (or desired preference), a couple minutes on each side.
Plate the Dish!
- Assemble plates in the following order: thin layer of tomato/chorizo sauce, fried tortilla, thin layer of mashed "cheater" black beans, another thin layer of tomato/chorizo sauce, over easy egg (should still be slightly runny, but preference based), drizzle of avocado crema, top with pico de gallo and grated queso fresco. Serve immediately.
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