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.
Ingredients for Avocado Huevos Rancheros:
Method of preparing the Avocado Huevos Rancheros:
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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.
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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.
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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.
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Now fry the egg in the same skillet. Traditionally, Huevos Rancheros are served with sunny-side-up eggs. Set aside.
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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.
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Enjoy fresh!
Chef's Tip:
You can warm up the beans instead of using fresh from the can.
Source: Aspicyperspective.com
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