Very early in the Flavor Bible days we brought you one of our favorite “any time of the day” meals in our version of Huevos Rancheros con Chorizo. Many times we go back and update recipes, improve them in certain ways, sometimes simplify them, sometimes we just want better photographs (not always our strength). Most of those updates stay within the old post and just inject some life back into it. We did go back and simplify the OG recipe in the way that we explained how to make it (i.e. it even sounded more complicated to us than it actually was to make). Then there are times like this where we actually like the original recipe, took some steps to make a version that is kind of its own animal (also, simpler), and decided “what the hell”…. let’s keep the old, letting it live on its own, and provide you a second version, hence the name Huevos Rancheros 2.0!
Take a look at the OG if you want backstories and information on the dish itself. Today, we’re just going to dive right in. We’re sure you won’t mind!
Preparation: Huevos Rancheros 2.0
As always, it’s best practice to gather up your ingredients out front. Because this is almost an oversimplified version there are more canned items than we typically might have in other dishes. Have no fear, you’re going to like this. There is some multitasking in this recipe so we recommend reading through the recipe card a couple of times to get a feel for what’s happening when.
There are five steps to this recipe: making the chorizo mixture, making the refried beans, frying the eggs, frying the tortillas, and assembling the plate. We’ll walk you through each step.
Make the Chorizo Mixture
In a saute pan heat the oil on medium heat. Saute the onion for 4 – 5 minutes or until beginning to soften, stirring occasionally. Add the garlic and cook for another 1 – 2 minutes. Next, add in the chorizo and brown 4 – 6 minutes, mixing the ingredients and breaking up the chorizo with the side of a wooden spoon.
Mix in the fire roasted diced tomatoes and turn the heat to low. Stir occasionally while working on the other steps.
Make the Refried Black Beans
Meanwhile, add 1 – 2 tbsp. of oil (or lard) to a sauce pan. Stir in the diced onion and saute for 4 – 5 minutes, or until beginning to soften. Add the can of refried black beans and mix well. Turn heat to low and stir occasionally while working on the next step. Note: If the beans dry out a little during the other steps just stir in a small amount of water to get back to a desired consistency.
Fry the Eggs
In a frying pan, melt the butter. Fry the eggs to desired doneness. We recommend sunny side up or over easy. Divide the eggs, 1 per dish. Set aside and lightly cover with foil.
Fry the Tortillas
When the oil is hot (shimmering), lightly fry each tortilla for 45 seconds to a minute. Flip with tongs and repeat. Set aside on a plate lined with a paper towel to soak up excess oil. Note: To test if the oil is the right temperature drop a small piece of tortilla into the oil and if it bubbles and floats to the top your oil should be the proper temperature. It should not be so hot that oil splatters. 350 degrees Farenheit or so if you’re using a thermometer to check. To cool and the tortillas will be greasy, too hot and the oil will splatter (as mentioned). If you really want to cheat you could use a store bought tostada, but we recommend this quick step.
Assemble and Plate the Huevos Rancheros 2.0!
Now, to the fun part! Place a layer of chorizo mixture in the bottom of the plate or bowl.
Place a fried tortilla over the chorizo mixture. Note: We had very small street taco size tortillas so you’ll see two in the photo.
Next, add a layer of the refried black beans.
Add another layer of chorizo mixture.
Next, add an egg over top of the chorizo mixture.
Finally, add the toppings and enjoy! It’s a labor of love. As we said, the dish isn’t that complex but does require some multitasking. The more you do it the better you’ll get at the timing, we promise.
Equipment: Huevos Rancheros 2.0
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Pans, pans, and more pans! This recipe does make you realize why there are four burners on most stovetops. Quality pots and pans are worth every penny, in our opinion. They can last a lifetime if cared for correctly and they just plain make better food! It’s about time we/you put them all to use in the same meal 😀 If you’re in the market here are some recommendations (affiliate links):
If you liked that, try this…
- Huevos Rancheros con Chorizo
- Corned Beef Hash – Use up leftover corned beef
- Southern Lox Toast
- Simple Mexican Frittata
- Grilled Breakfast Pizza
- Shakshuka
- Grilled Baja Fajitas (w/ pineapple, sirloin and chorizo)
- South African Lamb Bobotie
Help Us Grow!
Once you finish basking in the glory of another incredible dish we would love for you to rate and comment below. Tell us how you added your own spin to this recipe. Maybe even give us a share on social media with #flavorbible. You can also follow us on our social pages by clicking the links at the bottom of the page. Be sure to check back regularly as we continue on our global culinary journey!
Huevos Rancheros 2.0
Equipment
- Saute Pan
- Sauce Pan
- Frying Pan, medium or large
- Frying Pan, small
Ingredients
Chorizo Mixture
- ½ Medium Sweet Onion, Diced
- 1 – 2 cloves Garlic, diced
- 1 lb. Ground Chorizo
- ½ can Fire Roasted Diced Tomatoes, drained 14.5 oz. can
- ½ tsp. Ground Cumin Spices may be optional if your chorizo is well seasoned
- ¼ tsp. Chili Powder Spices may be optional if your chorizo is well seasoned
- ¼ tsp. Ground Cayenne Pepper Spices may be optional if your chorizo is well seasoned
Refried Black Beans
- 1 – 2 tbsp. Oil or lard
- ¼ cup Sweet Onion, diced
- 1 cup Canned Refried Black Beans
Eggs
- 1 tbsp. Butter, unsalted
- 4 Eggs
Tortillas
- ¼ cup Oil
- 4 Corn Tortillas, small
Topping
- ½ can Habanero Rotel 10 oz. can
- ½ cup Cilantro, chopped
- ½ cup Cotija Cheese, crumbled
- Pickled Red Onion Optional, see notes
Instructions
Make the Chorizo Mixture
- In a saute pan heat the oil on medium heat. Saute the onion for 4 – 5 minutes or until beginning to soften, stirring occasionally. Add the garlic and cook for another 1 – 2 minutes. Next, add in the chorizo and brown 4 – 6 minutes, mixing the ingredients and breaking up the chorizo with the side of a wooden spoon.
- Mix in the fire roasted diced tomatoes and turn the heat to low. Stir occasionally while working on the other steps.
Make the Refried Black Beans
- Meanwhile, add 1 – 2 tbsp. of oil (or lard) to a sauce pan. Stir in the diced onion and saute for 4 – 5 minutes, or until beginning to soften. Add the can of refried black beans and mix well. Turn heat to low and stir occasionally while working on the next step
Fry the Eggs
- In a frying pan, melt the butter. Fry the eggs to desired doneness. We recommend sunny side up or over easy. Divide the eggs, 1 per dish.
Fry the Tortillas
- When the oil is hot (shimmering), lightly fry each tortilla for 45 seconds to a minute. Flip with tongs and repeat. Set aside on a plate lined with a paper towel to soak up excess oil.
Assemble and Plate
- Place a layer of chorizo mixture in the bottom of the plate or bowl.
- Place a fried tortilla over the chorizo mixture. Note: We had very small street taco size tortillas so you'll see two in the photo.
- Next, add a layer of the refried black beans.
- Add another layer of chorizo mixture.
- Next, add an egg over top of the chorizo mixture.
- Finally, add the toppings and enjoy!
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