At Casa de Fox Valley Foodie, we eat lots of Mexican food. I may use my wife’s Latino ancestry as the reason, but really, she is about as authentically Mexican as McDonald’s breakfast burrito. Our penchant for cooking Mexican food has more to do with our equally shared love of bold flavors featured in dishes like Huevos Rancheros with Chorizo Sauce, rather than continuing any type of culinary heritage.
I’m drawn to Huevos Rancheros with Chorizo Sauce in particular because I have a mild obsession with egg dishes. I have eaten an egg sandwich every day for the past couple of weeks, so it was probably time I switched up the flavors a little bit. Huevos Rancheros with Chorizo Sauce features a sunny side up egg resting on a bed of refried beans and a crisp tortilla with a rich chorizo sauce ladled on top. There is not a bad bite on the plate!
You’ll be juggling a couple pots and pans on the stove while cooking this dish, which is why I love the multiple pot sizes in my Calphalon Contemporary Cookware Set. However, I also keep separate nonstick pans on hand for cooking eggs. As a matter of fact, the nonstick pans are still Calphalon Contemporary as well. I am a big fan of their quality. The only brand I ever cooked with that I feel is higher quality is All Clad, but I hate the feel of their handles and the price tag is a little painful too.
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Huevos Rancheros with Chorizo Sauce
- 15 oz can whole peeled tomatoes including liquid
- 1/4 cup yellow onion
- 1/4 cup fresh cilantro leaves plus garnish
- 2 cloves garlic peeled
- 1 jalapeno pepper seeds and stem removed
- 1/2 tsp kosher salt
- 5 oz chorizo casings removed,
- Vegetable oil
- Eight 6" corn tortillas
- 16 oz can refried beans
- 8 large eggs
- 2 avocados peeled and sliced
- Sour cream for serving (optional)
- Add tomatoes, onion, cilantro, garlic, jalapeno, and salt to a blender and puree till the mixture is smooth.
- Add sauce mixture to saucepan and heat for 10 minutes, or until thickened slightly.
- While sauce is simmering cook chorizo in a skillet until browned.
- Drain from fat and add chorizo to the sauce and keep warm.
- Add 1 tbsp of vegetable oil to a skillet and cook tortilla until golden but not crispy. About 30 seconds per side. Add additional oil as needed while you cook each tortilla.
- Heat refried beans in a small saucepan and spoon evenly onto cooked tortilla.
- Working in batches, cook eggs in the skillet on medium low heat until whites have set, and place on top of refried beans.
- Spoon chorizo sauce on top of egg and top with avocado, sour cream and additional cilantro if desired.
- Serve immediately.
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