Mexican Chorizo Huevos Rancheros
Servings
Prep Time
Cook Time
Ready In
Recipe: #12870
June 27, 2014
"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."
Ingredients
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
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