Huevos Rancheros
8 corn tortillas - fried or grilled
1 lb Pinto Beans- home cooked or 2 cans refried beans
12 oz Chorizo-cooked
8 Eggs - fried or scrambled
Fresh peppers, diced
Tomatoes, diced
Red Onions, diced
Optional garnish as desired: sour cream, salsa, guacamole or queso fresco
1
Cut up vegetables, peppers, tomatoes, and onion. Set aside.
2
Prepare garnishes and set aside.
3
Warm cooked beans.
4
Heat tortillas as follows:
To heat on a gas stove, cook over the open flame. Use a tongs to quickly cook on each side.
To cook on a grill pan: Pre-heat grill pan. Brush a small amount of oil on each side of the tortilla, then heat on grill pan on each side until crisp but not brown. Set aside.
5
Fry chorizo in pan for 8-10 minutes. Drain any excess oil. Put in bowl and cover with foil.
6
Using the same pan, add butter and fry eggs over easy or scrambled, three at a time. After 3-4 minutes remove to a warmed plate, until all eggs are prepared.
7
To assemble, put equal amounts of the refried beans and chorizo on top of each crisp tortilla. Sprinkle with fresh diced peppers, tomatoes and onion. Top with cooked egg, salsa, avocado, sour cream and cheese. Serve immediately. Fiesta!
8
Remove from oven and allow pork loin to rest for 10 minutes before slicing.
Vegetarian Option
9
Replace the chorizo with 8 ounces mushrooms sauteed in oil then adding 1- 2 Tablespoons taco seasoning.
10
Add more robust flavors to the dish with zucchini grilled on a stove top grill pan.
11
Assemble the huevos rancheros the same as above substituting the seasoned taco flavored mushrooms for the chorizo.
Ingredients
8 corn tortillas - fried or grilled
1 lb Pinto Beans- home cooked or 2 cans refried beans
12 oz Chorizo-cooked
8 Eggs - fried or scrambled
Fresh peppers, diced
Tomatoes, diced
Red Onions, diced
Optional garnish as desired: sour cream, salsa, guacamole or queso fresco
Directions
1
Cut up vegetables, peppers, tomatoes, and onion. Set aside.
2
Prepare garnishes and set aside.
3
Warm cooked beans.
4
Heat tortillas as follows:
To heat on a gas stove, cook over the open flame. Use a tongs to quickly cook on each side.
To cook on a grill pan: Pre-heat grill pan. Brush a small amount of oil on each side of the tortilla, then heat on grill pan on each side until crisp but not brown. Set aside.
5
Fry chorizo in pan for 8-10 minutes. Drain any excess oil. Put in bowl and cover with foil.
6
Using the same pan, add butter and fry eggs over easy or scrambled, three at a time. After 3-4 minutes remove to a warmed plate, until all eggs are prepared.
7
To assemble, put equal amounts of the refried beans and chorizo on top of each crisp tortilla. Sprinkle with fresh diced peppers, tomatoes and onion. Top with cooked egg, salsa, avocado, sour cream and cheese. Serve immediately. Fiesta!
8
Remove from oven and allow pork loin to rest for 10 minutes before slicing.
Vegetarian Option
9
Replace the chorizo with 8 ounces mushrooms sauteed in oil then adding 1- 2 Tablespoons taco seasoning.
10
Add more robust flavors to the dish with zucchini grilled on a stove top grill pan.
11
Assemble the huevos rancheros the same as above substituting the seasoned taco flavored mushrooms for the chorizo.
