Huevos Rancheros with Fried Egg and Chorizo Recipe

Ingredients with Measurements:
- 4 large eggs
- 4 corn tortillas
- 1/2 cup of chorizo, crumbled
- 1/2 cup of canned black beans, drained and rinsed
- 1/2 cup of salsa
- 1/4 cup of chopped cilantro
- 1/4 cup of crumbled queso fresco
- 1 tablespoon of olive oil
- Salt and pepper to taste

Special equipment needed:
- Large skillet
- Spatula

Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the crumbled chorizo to the skillet and cook until browned, about 5-7 minutes.
3. Remove the chorizo from the skillet and set aside.
4. In the same skillet, add the black beans and salsa. Cook for 2-3 minutes until heated through.
5. While the beans and salsa are cooking, heat a separate skillet over medium-high heat.
6. Add the corn tortillas to the skillet and cook for 1-2 minutes on each side until lightly browned and crispy.
7. Remove the tortillas from the skillet and set aside.
8. In the same skillet, crack the eggs and cook until the whites are set but the yolks are still runny, about 2-3 minutes.
9. To assemble, place a tortilla on each plate.
10. Top each tortilla with a spoonful of the black bean and salsa mixture.
11. Place a fried egg on top of the beans and salsa.
12. Sprinkle the crumbled chorizo over the eggs.
13. Garnish with chopped cilantro and crumbled queso fresco.
14. Serve immediately.


Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 22g
Protein: 18g
Sodium: 740mg
Sugar: 3g

Substitutions for ingredients:
- Chorizo can be substituted with bacon or sausage.
- Black beans can be substituted with pinto beans or kidney beans.
- Queso fresco can be substituted with feta cheese or shredded cheddar cheese.

Variations:
- Add sliced avocado on top of the eggs for extra creaminess.
- Use a different type of salsa, such as verde or chipotle, for a different flavor profile.
- Top with a dollop of sour cream or guacamole for added richness.

Tips and tricks:
- Make sure to cook the eggs until the whites are set but the yolks are still runny for the perfect huevos rancheros.
- Warm the tortillas in the oven before frying them for extra crispiness.
- Use a non-stick skillet for easier cooking and cleaning.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.

Presentation ideas:
Serve on a colorful plate with a side of sliced avocado and a sprinkle of chopped cilantro.

Garnishes:
Chopped cilantro and crumbled queso fresco.

Pairings:
Serve with a side of refried beans and Mexican rice for a complete meal.

Suggested side dishes:
Refried beans and Mexican rice.

Troubleshooting advice:
If the eggs are sticking to the skillet, make sure to use enough oil or butter to prevent sticking.

Food safety advice:
Make sure to cook the eggs until the whites are set to avoid any risk of foodborne illness.

Food history:
Huevos rancheros is a traditional Mexican breakfast dish that originated in rural areas of Mexico.

Flavor profiles:
Savory, spicy, and slightly tangy.

Serving suggestions:
Serve with a side of sliced avocado and a sprinkle of chopped cilantro.

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Region: Mexican

Taste: Spicy, Savory, Tangy, Smoky, Rich