Monday, June 11

Chorizo Huevos Rancheros

Crispy cheesy tortillas, pork chorizo, fried eggs, and a spicy red sauce make for one hell of a breakfast

Chorizo Huevos Rancheros with Fried Eggs

I love Mexican food for breakfast but often feel limited at restaurants because I don't like a lot of dishes with black or pinto beans, so I decided to create my own version of huevos rancheros at home. This recipe calls for a spicy homemade red chili sauce, crispy tortillas, and crumbled chorizo sausage with fried eggs. You can certainly add beans if you like, but it has so many other elements that I don't think it needs anything else except a few fresh garnishes of avocado and cilantro. It was so delicious that I made it for dinner one night and served it to guests for brunch a few days later. You'll definitely have leftover sauce, which is great on tacos, burritos, enchiladas, or served with chips.

Note: I like to make the sauce in advance and keep it in the fridge. Once it's made, it only take a few minutes to fry the tortillas and eggs and serve the huevos rancheros for breakfast.

Related Recipes:
- Red Chilaquiles with Fried Eggs
- Bean, Cheese, & Avocado Tostadas with Fried Eggs
- Chorizo, Potato, & Pepper Breakfast Hash

Huevos Rancheros with Chorizo:
For Sauce
  • Soak 6 dried guajillo chiles in boiling water for 15-20 minutes, or until softened. Discard the stems and seeds and shred the peppers into pieces. Reserve the soaking liquid.
  • Cook 1 lb. fresh chorizo sausage (casings removed) in a large skillet until brown and crispy, about 8 minutes, then remove the chorizo with a slotted spoon and set aside.
  • Cook 1 large diced onion and 2 chopped jalapenos in the chorizo fat for 5 minutes, or until softened, then add in a 14 oz. can of diced tomatoes, 2 cloves of minced garlic, the guajillo chiles, and 1 c. chile soaking liquid.
  • Cook for another 10 minutes, then puree in a blender until smooth.
  • Season with salt and set aside.*
For Huevos Rancheros
  • Heat an oven to 250F.
  • Heat 1" of canola oil in a deep, small skillet until very hot but not smoking.
  • Fry 8 corn tortillas, one at a time, in the oil and cook for 2-3 minutes or until crispy, turning once.
  • Remove tortillas and immediately sprinkle each with a handful of grated Monterey Jack cheese.
  • Keep the tortillas on a baking sheet in the warm oven to melt the cheese while you make the eggs.
  • If you made the sauce and chorizo in advance, heat them on the stove or microwave until warm.
  • Heat another large skillet to high and cook 8 eggs to desired doneness and set aside.
  • To assemble, place a ladle of sauce on the bottom of each plate, then top with the tortilla and cheese, then top more sauce and two eggs on each tortilla.
  • Sprinkle the chorizo on the plate and top with sliced avocado and fresh cilantro.
  • Serve extra sauce alongside.

Serves four
*Can be made 3-4 days ahead of time and kept in an airtight container in the fridge. Chorizo can also be stored in the fridge and reheated in a dry skillet right before serving.