If you know me even a little, you’ll know I consider myself a bit of a foodie (I mean, hello, I write a food blog!), so as a self proclaimed “foodie” you would think that there weren’t too many common restaurant dishes that I haven’t tried and I might agree with you most days; however, I’m embarrassed to say, up until very recently (aka until I made this) I had NEVER eaten huevos rancheros! I knowwwww. It’s like I don’t even know me.
I have an excuse though! To me, this has always been one of those dishes that sounds really good when I’m out for brunch, but there’s just always something that sounds a little bit better that ends up edging it out so I never end up ordering it. And since I’ve never eaten it, it’s not like it’s something I think to just whip up at home. Enter a cold Sunday morning a couple of weeks ago when I was driving home in a yoga induced, sweaty hunger and it popped into my head that I just HAD to have huevos rancheros, and so it was.
People! I’ve been missing out (why didn’t you tell me), it was soooooo good! At any rate, huevos rancheros and I have found each other now, and we shall never ever part. Moral of the story, don’t wait any longer, go eat this!
Huevos Rancheros with Chorizo
This simple and delicious classic is sure to become your new favorite!
Ingredients
Salsa
- 2 medium ripe tomatoes, chopped
- 1/2 small red onion, chopped
- 1 jalapeno, chopped
- 2 cloves garlic, diced
- ¼ cup chopped fresh cilantro
- Salt, pepper & cumin to taste
Everything Else
- ~1/2 Tablespoon oil
- 1 lb chorizo
- Eggs prepared to your liking (I suggest over easy), 1 per tortilla
- Refried black beans
- Corn tortillas
- To serve: cotija cheese (can substitute monterey jack or feta), chopped cilantro, avocado slices, lime wedges
Instructions
- Begin by cooking salsa: In a medium pot over medium heat add all prepared salsa ingredients and seasonings to taste. Cook until tomatoes begin to soften and salsa thickens (~5-7 minutes). When done, remove from heat and set aside.
- Next, in a medium pan over medium heat, add oil and cook chorizo thoroughly. Drain if necessary and set aside keeping warm.
- Start warming your refried beans and tortilla shells, meanwhile cook eggs to your liking.
- Prepare huevos rancheros by spreading black beans on tortilla shells. Top with salsa, chorizo and prepared egg. Sprinkle with cheese and cilantro; serve with avocado slices and lime wedge, if desired. Enjoy immediately.
Source: See Brooke Cook Original, inspired by Sunny Anderson
