Huevos Rancheros con Chorizo
80% authentic · Mexican
A hearty variation of Huevos Rancheros that incorporates crumbled, spicy Mexican chorizo into the dish, adding a rich, savory depth.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Corn tortillas4
- Eggs4
- Mexican chorizo (uncased)4 oz
- Tomatoes2 large
- Onion1/4 medium
- Garlic1 clove
- Serrano pepper1/2
- Vegetable oil1 tablespoon
- Cilantro2 tablespoons chopped
- Pickled red onions (optional garnish)2 tablespoons
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare the ranchero sauce base: Dice tomatoes, finely chop onion, mince garlic, and finely chop serrano pepper (seeds removed for less heat).
- 2
Cook the chorizo: In a skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through. Drain off most of the rendered fat, leaving about 1 tablespoon in the skillet.
- 3
Add the chopped onion and serrano pepper to the chorizo fat and sauté until softened, about 3-4 minutes. Add garlic and cook for 1 minute more.
- 4
Add diced tomatoes to the skillet with the chorizo mixture. Season with salt and pepper. Simmer for 10-15 minutes until slightly thickened.
- 5
Lightly fry the tortillas in a separate skillet with a little oil until pliable.
- 6
Fry the eggs: In another skillet, fry the eggs to your desired doneness.
- 7
Assemble the dish: Place two fried tortillas on each plate. Top with two fried eggs. Spoon the chorizo-ranchero mixture over the eggs.
- 8
Garnish with chopped cilantro and optional pickled red onions.
