Huevos Rancheros
WHAT YOU NEED
- 1 cup homemade Ranchera sauce
- 15 oz Cacique pork or beef chorizo
- 3 tbs olive oil, or more as needed for cooking
- 4 corn tortillas
- 4 eggs, fried sunny side up
- Sea salt and freshly ground black pepper
- 1 cup refried beans, warmed
- 1 avocado, sliced
- 1/2 cup fresh cilantro leaves
- 2 tbs Cacique Grated Cotija Cheese
- 2 tbsp Cacique Crema Mexicana
- Ranchera Sauce Ingredients
- 1 tsp olive oil
- 1/2 medium white onion, diced
- 4 Roma tomatoes, chopped
- 1 jalapeño pepper, diced
- 1 chipotle pepper from a can of chipotles in adobo sauce, chopped
- 2 garlic cloves, chopped
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/2 cup vegetable broth
- 1/4 cup chopped fresh cilantro
- 1 tbs fresh lime juice
HOW TO MAKE IT
- RANCHERA SAUCE INSTRUCTIONS
Heat the oil in a small saucepan over medium heat. Add the onion, tomatoes, jalapeño, chipotle, garlic, oregano, and salt and cook, stirring occasionally, for 10 minutes, or until the tomatoes are softened and broken down. - Stir in the broth and cook for 1 minute. Remove from the heat and stir in the cilantro and lime juice.
- Transfer the sauce to a deep bowl or large jar. Use an immersion blender to blend the sauce until it is nearly smooth but still has a bit of texture. Flecks of cilantro should be visible.
- Salt and pepper sauce to taste.
- INSTRUCTIONS
In a large nonstick skillet and set over medium-high heat. Break the chorizo apart with a wooden spoon, and brown for 5-10 minutes, until the chorizo starts to turn crispy. Drain the chorizo on a plate lined with paper towels. - Place a nonstick skillet over medium heat and add oil. Add one tortilla and cook for 15 seconds, then flip and cook for 15 seconds more, or until the tortilla puffs up slightly and becomes fragrant. Repeat with the remaining tortillas, adding oil back to the pan as needed. Set aside.
- In the same nonstick pan, over medium-low heat, add oil and crack eggs one by one into the pan. Cook until the edges are crispy, and the yolks have set, about two minutes. After cooking, season the yolks with salt and pepper.
- To assemble, place each tortilla on a plate and top with some of the refried beans and some of the ranchero sauce. Top with fresh avocado slices and a fried egg. Garnish with cilantro, jalapeño, a generous sprinkle of Cotija cheese, and a drizzle of crema to serve.
