Pan Fried Tortilla Topped with Chorizo, Eggs, Tomatillo Salsa, Beans and Cheese
So when you cook a lot of Mexican food like us, you always have leftover beans, salsas and tortillas. Huevos Rancheros is a recipe that combines all your leftovers together for an awesome breakfast experience. It’s a pretty quick and painless recipe as long as you have all the ingredients lying around. If you’re making everything from scratch it will take you a bit longer.
Huevos Rancheros Recipe
Ingredients (makes 1)
1 corn tortilla
1/4 cup refried beans, black or pinto
1/4 cup roasted tomatillo salsa
1/4 cup shredded Mexican cheese
Mexican chorizo (optional)
3 Tbsp vegetable oil
queso fresco (optional)
Heat a small skillet over medium heat and add 1 Tbsp of oil. Add the beans. I use beans that we’ve made that need to be mashed and cooked down a bit until they’re a nice spreadable consistency. If you’re using canned, you’ll just want to get them heated up.
Heat a large skillet over medium heat. Add 1 Tbsp of the oil. Add the tortilla and cook 20-30 seconds per side until it’s nice and soft. Remove to a plate. Add another Tbsp of oil. Cook the egg and the chorizo on separate sided of the pan and cook until the chorizo is cooked through and the egg is to your liking. I like mine sunny side up. It takes 2-3 minutes.
Once the beans are right, spread them on the tortilla and top with the cheese. Top that with the egg and chorizo. Cover with the salsa. Garnish with some queso fresco and a few sprigs of cilantro. Maybe even a few slices of avocado. Awesome.