Beef Chorizo Huevos Rancheros Recipes

Steps:

• In a large cast-iron or other heavy skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking up beef into crumbles, 6-8 minutes. Drain and return to pan., Drain tomatoes, reserving 1/2 cup liquid. Stir tomatoes, reserved liquid, corn, chiles and salt into beef mixture; bring to a simmer. With the back of a spoon, make six wells in beef mixture; add an egg to each well. Sprinkle with pepper. Cook, covered, until egg whites are completely set, 5-7 minutes., Sprinkle with cheese. Serve with tortillas and toppings as desired.

Steps:

• Heat about 3 inches of peanut oil, in a heavy-bottomed pot to 375 degrees F. Preheat the broiler. Fry the tortillas for 30 to 40 seconds until crisp. Remove with a slotted spoon to paper towels to drain. Dip the tortillas into the Salsa Roja while still hot, using tongs, and then transfer to serving plates. Top each tortilla with a good spoonful of refried beans and then arrange a sunny side up fried egg on top of the beans. Garnish with crumbled queso fresco, Salsa Roja, cilantro, fried chorizo and lime wedges.
• Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.
• Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).
• Add the chile mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Set aside until ready to use.
• Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Set aside until ready to use.

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.

Steps:

• Preheat oven to 425 degrees. Line a half sheet pan with parchment paper.
• In a medium pot over medium-high heat, warm 2 tablespoons olive oil. Add onion and jalapeño, season with salt and pepper, and saute, stirring occasionally, until softened, about 4 minutes. Add chili powder and cumin and cook until fragrant, 1 minute more. Add refried beans, salsa, and chicken broth or water. Season to taste with salt and cook for an additional 4 minutes, stirring to combine.
• Brush tortillas with remaining 2 tablespoons olive oil, season with salt, and place on prepared sheet pan. Transfer to oven and bake, flipping halfway through, until golden and slightly crisp, about 7-8 minutes. Reduce oven to 350 degrees.
• Divide black bean mixture among tortillas. Using the back of a spoon, spread mixture to the edges of tortillas and create a well in the center. Carefully crack eggs into well, season with salt and pepper, and top with cheese and scallions. Transfer to oven and bake until yolks are runny and whites are just barely set, about 14 minutes.
• Transfer tortillas to serving plates and serve immediately, garnished with additional salsa, avocado, sour cream, cilantro, and limes.