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.
Servings: 4 servings
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.