My husband and I recently went on a little mini vacation, which means that we got to eat out for breakfast. One of the things that we had for breakfast was huevos rancheros. They were so delicious! So I thought I would make them for breakfast at home and share it with all of you.
What you need:
Salsa (I used the tomatillo salsa that I make or you can make your own)
5 oz. Chorizo, casings removed, diced (it's kind of like bacon, but mexican style)
Vegetable oil
Cilantro (optional)
4 corn tortillas, plus more for serving (optional)
1 (16 oz.) can refried beans (optional) I use black refried beans
4 eggs
3/4 cup crumbled queso fresco or grated monterey jack cheese, for serving
sour cream, for serving
Directions:
In a large skillet over medium-high heat, cook chorizo until browned.
Add 1 tablespoon vegetable oil to a large skillet. Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds over medium-high heat. Flip and cook for 30 seconds more. Transfer to individual plate. Cook the remaining tortillas, adding a bit more oil to the pan, if necessary.
Heat the refried beans in pan. Spread the beans on the tortillas.
Add a tablespoon of butter to the skillet. Working in batches, crack the eggs into the pan. Cook until the bottoms are set and the edges are golden, about 1-2 minutes. Turn the heat to medium-low, cover, and cook until set, about 1 minute more. Or you can make scrambled eggs with cheese, which is also very yummy. Place one egg on each tortilla and put the chorizo and warm tomatillo salsa (or other salsa) over the eggs. Sprinkle with cheese and cilantro. Top with a dollop of sour cream!