Mexican Huevos Rancheros Recipe with Mexican Chorizo
This traditional Mexican huevos rancheros recipe with Mexican chorizo makes the classic Mexican 'ranch eggs', a breakfast staple in Mexico. A tomato salsa is enriched with soft spicy chorizo sausage and combined with fried eggs with runny egg yolks laid on warm tortillas, makes a hearty flavourful Mexican breakfast dish.
- 200 g tinned tomatoes
- 1 chipotle chilli in adobo
- 1 tbsp of chipotle chilli in adobo sauce
- 2 tbsp vegetable oil
- 1/2 medium white onion finely sliced
- 2 garlic cloves peeled and finely chopped
- 80 g fresh chorizo sausage
- 2 eggs
- 2 corn tortillas or wheat flour tortillas
- 2 tbsp queso fresco crumbled
- 1 handful coriander leaves (cilantro)
Add some of the vegetable oil to a wide saucepan over medium heat and cook the chorizo until the oil os rendered out of it.
Remove the chorizo, add some more of the oil and add the onions. Cook until translucent, then add the garlic. Cook until aromatic and add the tomatoes, the chipotle chilli and adobo sauce.
Reduce to a thick sauce and leave on low heat. Add some water or chicken stock if it thickens too much. Add the chorizo back into the sauce.
Heat the tortillas in a skillet and keep warm folded into a warm towel until serving.
Add a little oil to a non-stick pan and add one egg and cook until done to your liking. We like just set whites and a runny yolk. Cook the second egg while warming some serving plates.
Add a tortilla to each plate, top with an egg and the sauce. Serve with the cheese and coriander and a hot sauce of your liking.
Calories: 254kcal | Carbohydrates: 18g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 966mg | Potassium: 186mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1377IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg