Mexican Chorizo Huevos Rancheros

3-6
Servings
10m
Prep Time
12m
Cook Time
22m
Ready In


"There are lots of Huevos Ranchero recipes but this one is a bit different. It was originally from a pork recipe pamphlet but there are quite a few modification by me. I like to eat these as finger food. The crisp tostado shell is dificult to cut through with knife & fork. Optional for garnish use sliced avocado, shredded cheese etc. Two per serving is a large meal."

Original recipe yields 3-6 servings
OK

Nutritional

  • Serving Size: 1 (445.7 g)
  • Calories 936.1
  • Total Fat - 69.1 g
  • Saturated Fat - 22.8 g
  • Cholesterol - 516.4 mg
  • Sodium - 2090.2 mg
  • Total Carbohydrate - 32.3 g
  • Dietary Fiber - 6.1 g
  • Sugars - 7.1 g
  • Protein - 46.2 g
  • Calcium - 160.2 mg
  • Iron - 5.7 mg
  • Vitamin C - 15.4 mg
  • Thiamin - 0.9 mg

Step 1

Heat 1 tablespoon oil in a skillet, medium high heat

Step 2

Add chopped chorizo, cook for about 3 minutes

Step 3

Add refried black black beans, mix well

Step 4

Continue cooking until beans are heated through 3 minutes

Step 5

Turn heat to very low, Keep warm

Step 6

In a second skllet add 1 tablespoon oil, medium high heat

Step 7

Crack in the eggs, add 1 tablespoon water, cover and cook until the eggs are done to your liking

Step 8

While the eggs are cooking divide the blackbean chorizo mixture and spread on the 6 tortillas,

Step 9

Spoon the salsa over the beans

Step 10

Top with an egg

Step 11

Season with salt & Pepper

Step 12

Sprinkle on the chopped cilntro & serve

Tips & Variations


  • Skillet wit a lid