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    Home » Recipes » Recipe

    Huevos Rancheros with Chorizo Sauce

    Published: May 29, 2016 · Modified: Dec 1, 2020 by Fox Valley Foodie · This post may contain affiliate links

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    Huevos Rancheros with Chorizo Sauce
    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.

    The above links are affiliate links.  Any Amazon purchases made through these links help support FoxValleyFoodie.com at no additional cost to you.

    Huevos Rancheros with Chorizo Sauce Recipe

    Huevos Rancheros with Chorizo and Avocado

    Huevos Rancheros with Chorizo Sauce

    Huevos Rancheros with Chorizo Sauce features eggs resting on top of a crisp corn tortilla slathered in refried beans and topped with a hearty chorizo sauce.
    5 from 1 vote
    Print Pin Rate Save Saved
    Course: Breakfast
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Author: Fox Valley Foodie

    Ingredients

    • 15 oz can whole peeled tomatoes including liquid
    • ¼ cup yellow onion
    • ¼ cup fresh cilantro leaves plus garnish
    • 2 cloves garlic peeled
    • 1 jalapeno pepper seeds and stem removed
    • ½ teaspoon 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)

    Instructions

    • 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 tablespoon 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.

    Notes

    Traditionally Huevos Rancheros is served without cheese (and sour cream). However, if you wish to add cheese I recommend Cojita. Otherwise shredded Monterey Jack is an easy to find alternative as well.
    This recipe was inspired by Jamie Deen.
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    If you enjoyed reading my Huevos Rancheros with Chorizo and Avocado recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

    Huevos Rancheros with Chorizo Sauce Recipe

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    Reader Interactions

    Comments

    1. Andrea @ Cooking with Mamma C

      June 01, 2016 at 12:16 pm

      5 stars
      We're on the same wavelength! I just posted an egg and sausage dish, but mine is Italian. 🙂 I have a special place in my heart for chorizo though, because I first tried it in Rhode Island when I met my husband. I've never tried huevos rancheros though. I need to make this happen!

      Reply
      • Fox Valley Foodie

        June 01, 2016 at 12:18 pm

        I need to check out your Italian egg dish, that sounds right up my alley!

        Reply
    2. Thalia @ butter and brioche

      May 30, 2016 at 12:35 am

      yum! i am so craving mexican right now after seeing these images, and the recipe. it's been too long since i made hues rancheros!

      Reply

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