Recipes and Food > World Cuisine Recipes

Avocado Huevos Rancheros

Name: Avocado Huevos Rancheros
Prep time: 25 min
Total time: 25 min
Yield: 5
Ingredients: 1 bsp. Olive oil; 10 Eggs; 10 Corn tortillas; 2 Ripe Avocados; 15 oz. Chorizo sausage; 15 oz. Black beans; 1/2 cup Queso fresco; 1/2 cup Heavy cream; 1/2 Red bell pepper; 2 tbsp. Vegetable oil; a handful Cilantro; 2 tbsp. Olive oil; 2 small Onions; 2 cloves Garlic; 1 (12-oz) jar Jarred roasted red pepper; 1 (15-oz) can Tomato sauce; 1 (4.5-oz) jar Canned green chili; 1 cup Chicken stock; 1 tbsp. Ground cumin; 1 tbsp. Brown sugar; 1/2 cup Heavy cream

Liked Didn't Like

Font Size:

A+ A-

Huevos rancheros (translated as "ranch eggs" in English) are a classic Mexican breakfast recipe. This savory breakfast contains a browned corn tortilla topped with fried eggs, freshly chopped vegetables, queso fresco cheese, and various other toppings doused in a flavorful pepper sauce. Here's a classic version of this iconic breakfast dish!

Try the fusion cuisine egg-whites version, called Blanco Huevos Rancheros, or the vegetarian recipe.

Prep Time 25 minutes

Serves: 5

Difficulty Level: Low

Ingredients for Avocado Huevos Rancheros:

Olive oil - 1 bsp.

Eggs - 10

Corn tortillas - 10

Ripe Avocados - 2 (sliced)

Chorizo sausage - 15 oz.

Black beans - 15 oz.

Queso fresco - 1/2 cup (crumbled)

Heavy cream - 1/2 cup

Red bell pepper - 1/2 (chopped)

Vegetable oil - 2 tbsp.

Cilantro - a handful (chopped)

Ingredients for sauce:

Olive oil - 2 tbsp.

Onions - 2 small (finely chopped)

Garlic - 2 cloves (minced)

Jarred roasted red pepper - 1 (12-oz) jar (drained)

Tomato sauce - 1 (15-oz) can

Canned green chili - 1 (4.5-oz) jar

Chicken stock - 1 cup

Ground cumin - 1 tbsp.

Brown sugar - 1 tbsp.

Heavy cream - 1/2 cup

Method of preparing the Avocado Huevos Rancheros:

For the sauce, sauté the onions in the oil 2-3 minutes, and add the garlic for another 1 minute. Add the rest of the ingredients except the cream, simmer for 10 minutes and remove from heat. Puree in a blender and season with salt and pepper to taste.
In a large skillet, brown the chorizo over medium-high heat, breaking up any clumps with a wooden spatula. Cook for 5-10 minutes, until golden brown and crispy. Set aside.
On the same skillet heat the tortillas for 3-5 seconds on each side, one at a time. Add more oil if needed. When the tortillas are golden and slightly puffed up, transfer them to paper towels to drain excess oil.
Now fry the egg in the same skillet. Traditionally, Huevos Rancheros are served with sunny-side-up eggs. Set aside.
Place 2 tortillas per plate. Top each tortilla with a spoon of black beans, one egg, a spoonful of chorizo, plenty of ranchero sauce, sliced peppers and avocado, a sprinkling of queso fresco, and a dash of chopped fresh cilantro.
Enjoy fresh!