Serve breakfast up Mexican-style with my hearty version of huevos rancheros. It is a classic combination of golden fried eggs on corn tortillas, layered with refried beans, zesty sauce and spicy chorizo sausage. Top them with avocado, shredded cheese and a generous dollop of sour cream. Try this dish for brunch! Smart Recipes, Mexican Recipes, Eggs Recipes, Recipes Eggs Mexican Huevos Rancheros Huevos Rancheros Recipe | PT35M Serves 4 Ingredients: 15 Ounces Whole Peeled Tomatoes 1 Medium Onion 1 Small Bunch Fresh Cilantro 1 Large Garlic Clove 1 Medium Jalapeno 0.5 Teaspoon Salt & Freshly Ground Black Pepper 5 Ounces Cured Chorizo 2 Tablespoons Vegetable Oil 4 Small Corn Tortillas 16 Ounces Refried Beans 4 Large Eggs 1 Medium Avocado 0.75 Cup Shredded Monterey Jack 0.5 Cup Sour Cream In the bowl of a food processor, combine the tomatoes, onion, 1/2 of the cilantro, garlic, jalapeno, salt & pepper. Puree into a smooth sauce. In a large saucepan over medium heat, transfer veggie sauce and cook until slightly thickened, about 10 minutes. Reduce heat to low, cover, and keep warm until needed. In a large skillet over medium-high heat, cook the chorizo until browned, about 10-12 minutes. Add meat to the sauce and cover again. In the same skillet over medium-high heat, heat 1 tablespoon oil and warm tortillas, about 30 seconds on each side. Arrange tortillas on 4 plates. In a small saucepan over medium-high heat, heat refried beans until warmed through and spread evenly on each tortilla. Add remaining oil to the large skillet. Working in batches, crack the eggs into the pan. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Reduce heat to medium-low, cover, and cook until egg yolk is set, about 1 minute more. Place one egg on each tortilla and drizzle the warm sauce over the eggs. Sprinkle with avocado, cheese, and remaining cilantro. Top with a dollop of sour cream.

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