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Huevos Rancheros

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Serves
4
Prep
10 Minutes
Cook
20 Minutes

Huevos Rancheros are often considered a breakfast food, and there is nothing wrong with that. We added some hardy chorizo to the mix and we think it can be eaten morning, noon or night. 

The recipe feeds 3-4 people depending on how many eggs you like. Basically, you will do the same thing 4 times to give everyone a plate. Or you can make it all on a large platter. Your choice.

Feel free to omit the chorizo if you are a vegetarian. The recipe is still delicious. It can also be done with ground chicken or turkey if you are not into chorizo.


Ingredients


6-8 pastured eggs 


4 Stacy's tortillas (1 per plate)


4 cups freshly made salsa 


1 tablespoon of any of the following to cook eggs, butter, olive oil, coconut out or butter substitute (Earth Balance). Note: You will need to keep adding more for each round of eggs you make.


1 pound chorizo sausage (1/4 pound per plate)


1 avocado, sliced


2 cups romaine lettuce, chopped very fine


2 cups cilantro, chopped very fine


1 can refried beans (1/4 can per plate)



Directions


Alright, just a few quick steps to huevos bliss. The first thing you need to do is follow our fresh salsa recipe. Fresh homemade salsa is awesome. We can't stop eating it. Make it and set it aside. Sure, you can use jarred salsa, but if it’s summer and tomatoes are in season, you would be doing yourself an injustice. If you want to add a little mango or pineapple to it, for sweetness as well, feel free. Okay, so all that said:


1. Make the salsa.


2. Get out plates for each person. If making for a large group, you can assemble everything on a platter.


3. Cook chorizo in a sauté pan. It is already seasoned so just sauté until fully cooked and remove from heat. There is plenty of oil in the sausage so you shouldn't need to add any more in the pan.


4. Turn on oven broiler. Warm tortillas for literally for 1-2 minutes. Keep an eye on them. You just wanted them warmed, not toasted, not crispy. Warming freshens them up and brings out the flavor. Remove from oven and set on plates.


5. Warm beans on low heat, stirring regularly. If too thick, add a tablespoon of water. Note: You are just warming these, not cooking. When warm, turn off heat.


6. Rinse and chop romaine and cilantro. Slice avocado. Set aside.


7. Cook the eggs. We suggest 1-2 eggs at a time in a pan, over easy, repeating for each portion. If you feel like your egg-making skills are at Jedi level, do all the eggs in 1 pan and flip them all in one flick. That is how we roll, but we are not responsible for any messes you may have to clean up. You can also make scrambled eggs for this dish if you are feeling less adventurous.


8. Assemble. This happens fast. Depending on your egg cooking method, you may need to do 1 plate completely then do the second, third, etc. 


Smear warm refried beans on tortilla, covering almost the entire surface. Add chorizo on top of beans. Place 1-2 eggs on the chorizo. Then place sliced avocado on eggs. Top with salsa. Garnish with romaine and cilantro. Salt and pepper to taste. Optional: drizzle a little hot sauce.


Follow this same procedure with your remaining plates. If you think it will take you awhile, you can cover completed plates with something to keep them warm or slide into a slightly warm oven.


Serve and enjoy!


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