Beef Chorizo Huevos Rancheros Recipes

HUEVOS CON CHORIZO

Steps:

• For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
• For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
• Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.

HUEVOS RANCHEROS

Steps:

• Cover bottom of skillet in veggie oil, warm oil over med-high heat until hot.
• Cook tortillas one at a time, about one minute on each side.
• Drain.
• Heat salsa.
• Layer each tortilla with salsa, egg, meat, cheese.
• Sprinkle with hot sauce.

BEEF CHORIZO HUEVOS RANCHEROS

Steps:

• Preheat oven to 450°F.
• In a mixing bowl combine ground beef, cider vinegar, chili powder, paprika, 1-teaspoon salt, cumin, coriander, garlic, oregano, black pepper, cayenne and clove and thoroughly combine.
• Heat oil in a 12-inch cast iron skillet and brown seasoned beef, stirring occasionally and breaking up large chunks, about 7 minutes. Stir in beans and salsa; cook for 2 more minutes.
• Using a serving spoon, create six wells in the mixture in a circle around the interior of the pan. Crack an egg in each well and season top of eggs with remaining 1/2-teaspoon salt.
• Bake in a preheated oven for 5-10 minutes until eggs are cooked to desired doneness. Wrap tortillas in foil and put in oven at the same time just to warm.
• Serve huevos rancheros with warm tortillas.