Huevos Rancheros 2.0
A reboot and simplified version of our original Huevos Rancheros con Chorizo!
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!
Notes
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).
Note 2: This dish takes some multitasking across the stovetop but it is worth it in the end!
Note 3: If the beans dry out a little stir in a small amount of water to get back to a desired consistency.
Note 4: To make pickled red onions ahead of time the recipe can be found here.