Chorizo Huevos Rancheros

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Chorizo Huevos Rancheros, literally takes less than 10 minutes! Chorizo Huevos Rancheros is a Cook once, eat twice recipe! Do all the work on day one and enjoy for two days! The first day, you eat Chorizo Tacos.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 556kcal

Author Beth Neels

Cost $10

Equipment

Ingredients

1 lb fresh chorizo (or substitute ground or shredded beef, pork, turky, venison,fish or seafood sauteed with Mexican spices.)
2 cloves garlic finely chopped
15 ounce diced tomatoes
2 teaspoons cumin
1 teaspoon Mexican oregano
1 teaspoon chili powder
1 teaspoon coriander
12 corn tortillas
12 eggs

Toppings

2 cups shredded lettuce
1-2 cups diced tomatoes
1/2 lb grated cheddar cheese
Salsa of your choice
Frijoles Refritos (Refried beans)
Any optional toppings you want such as; sourcream, creme fraiche, avocado, black olives, chopped onion, cilantro
½ cup onion chopped

US Customary - Metric

Instructions

Shred lettuce and cheese, set aside. Dice tomatoes, set aside.
2 cups shredded lettuce, 15 ounce diced tomatoes
Remove Chorizo from the casing. Heat olive oil in a large, heavy bottom fry pan. Brown Chorizo in small batches and transfer to a bowl. When all the Chorizo is browned add chopped onion and garlic to the same pan and saute until opaque.
1 lb fresh chorizo, 2 cloves garlic, ½ cup onion
Add previously browned Chorizo to the pan to reheat. Add the can of tomatoes and the spices. Turn the pan to low heat. Cook it down for about 10 minutes.
15 ounce diced tomatoes, 2 teaspoons cumin, 1 teaspoon Mexican oregano, 1 teaspoon chili powder, 1 teaspoon coriander
Warm the refried beans in a microwave safe container for 2-3 minutes.
Frijoles Refritos
Add oil to a small fry pan on high heat. When oil is very hot, place corn tortilla carefully in pan just until first side is softened. Turn. Fry until desired crispness. Repeat, (two per serving) Drain on paper towel and cover with another piece of paper towel to keep warm.
12 corn tortillas
Spray no- stick in a third small fry pan and heat on medium. Add eggs carefully so the yolks don’t break. Fry eggs either sunnyside up, over easy or poached until desired firmness.
12 eggs
Assemble Tortillas. Spread beans on two tortillas, Add Chorizo, eggs, lettuce, tomatoes, cheese, salsa and any optional topping you choose. Serve immediately
1-2 cups diced tomatoes, 1/2 lb grated cheddar cheese, Salsa of your choice, Any optional toppings you want

Video

Notes

Leftovers can be refrigerated for 3-4 days.

Reheat the chorizo in the microwave until hot.

For longer storage, freeze up to 6 months.

Thaw in refrigerator. Reheat per the above instructions.

Suggested Garnishes

shredded lettuce
chopped tomatoes
sliced black olives
sliced green onion
sliced avocado
sliced fresh or pickled jalapenos
sour cream or creme fraiche
salsa

Nutrition