Recipe Details

Mexican Chorizo Huevos Rancheros

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

12 ounces Mexican chorizo
8 corn tortillas, 5- or 6-inches in diameter
Cooking spray
1 15-ounce can refried black beans, warmed (substitute refried pinto beans or any kind of cooked whole bean you prefer)
vegetable oil
8 large eggs
1 15-ounce jar roasted tomato salsa
Optional garnish: cilantro, avocado and queso fresco

Cooking Directions

Preheat oven to 400 degrees F. Arrange tortillas on 2 baking sheets, making sure they are evenly spaced and not overlapping. Lightly spray the top of each tortilla with cooking spray and then transfer the baking sheets into the oven. Bake for 10 to 12 minutes until crisp, but not brown.

Heat a cast iron skillet over medium-high heat. Once hot, stir in the chorizo, breaking it up with a wooden spoon as it starts to cook. Cook for 8 to 10 minutes or until chorizo is cooked through. Remove the cooked chorizo from the skillet with a slotted spoon to let any excess fat drip off. Place the chorizo in a medium bowl and set aside.

Drain any excess fat left behind from the chorizo and, in the same skillet, add 2-3 teaspoons of oil. Carefully crack 3 eggs into the skillet, evenly spaced so they have room to cook, and cook until the egg white is solid, 3 to 4 minutes. Remove the fried eggs to a parchment-lined baking sheet and repeat this process for remaining eggs.

To assemble, smear equal amounts of the refried beans on top of each crisp tortilla, followed by equal parts of the jarred salsa. Sprinkle equal amounts of the cooked chorizo on top of the salsa, followed by one fried egg on top of each tortilla. Serve immediately.

Serves 4

Serving Suggestions

To customize your huevos rancheros, try garnishing with cilantro, avocado or queso fresco as desired.

Nutrition Information

Calories: 760 calories
Protein: 41 grams
Fat: 47 grams
Sodium: 1850 milligrams
Cholesterol: 445 milligrams
Saturated Fat: 16 grams
Carbohydrates: 44 grams
Fiber: 9 grams

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About the Cut: Sausage

Sausage is seasoned ground pork that is often enclosed in a casing. The ground pork used for sausage can come from a variety of cuts of pork including the shoulder butt and the loin. Sausage may be fresh, smoked or cured.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Buying, Handling & Storage Tips

Sausage has the capacity to blend well with a variety of herbs, spices, fruits and vegetables. Different ingredient combinations also yield ethnic sausage varieties, including Andouille (French/Cajun), Bratwurst (German) and Chorizo (Mexican and Spanish).


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Butcher's Tips

Sausage is a highly versatile type of ground pork. Supermarkets offer a variety of pre-seasoned and ready-to-cook options that are perfect for breakfast or the grill. Adventurous home cooks also may choose to prepare homemade sausage by combining ground pork with their choice of seasonings.


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