Sunny-side-up eggs over crispy tortillas, topped with spicy ranchero sauce, beans, and fresh toppings. A bold and flavorful Mexican breakfast classic!
Huevos Rancheros (Messy Style)
Prep Time: 15 Cook Time: 10 Servings: 1
Source: Tinkskitchen.com
Ingredients
- Salsa
- 5 ounces chorizo, casings removed
- Vegetable oil
- Four 6-inch corn tortillas, plus more for serving, optional
- One 16-ounce can refried beans, optional
- 4 large eggs
- 1 avocado, pitted, peeled and diced, for garnish
- 3/4 cup (3 ounces) crumbled queso fresco or grated Monterey Jack, for serving
- Mexican Crema for serving
- Cilantro for garnish
- Cotija if you like stinky cheese
- Corn Tortilla
- Beans
- Chorizo/salsa mixture
- Fried Egg
- Cheese (maybe)
- Chopped cilantro
Directions
- In a non-stick skillet, remove the casings from the chorizo,
crumbling with your fingers, then cook and smash until chorizo is browned.
Add desired amount of salsa, cover the skillet and turn the heat off.
Leave this on your burner to keep it warm from the residual heat.
- Add 2 tsp
butter to a non-stick or carbon steel, place a corn tortilla and cook
until you see a few brown spot - you aren't trying to actually brown the
tortilla, but get it semi cooked and pliable. Corn tortillas in their
uncooked state will tear.
- Add refried
beans to your tortilla (if using). Cook your eggs as though you were
frying them and begin layering.
- Serve with
Mexican Crema and / or Avocado
- You can use some stinky Cotija to make it all better!
Notes:
Aug 25, 2009
I mean, who doesn't love these? And better yet, what's not to love? Don't like store bought chorizo? Make your own. You won't regret eating these either way. We always have a special breakfast on Saturday's.
All Photographs are Copyrighted to Tink's Kitchen
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