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Huevos Rancheros

Huevos Rancheros
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Huevos Rancheros

Ingredients

  • Chorizo

  • 8 oz chorizo (no casing)

  • olive oil

  • Tomato-Red Chile Sauce

  • 1/2 yellow onion, chopped

  • 4 garlic gloves, minced

  • 1 jalapeno, chopped

  • 1 cup dry red wine

  • 2.5 cups canned plum tomatoes

  • 1/2 cup water

  • 4 tablespoon chile powder

  • 2 tablespoon chipotle in adobo sauce

  • 1 tablespoon paprika

  • 2 tablespoons honey

  • Sea salt & black pepper, to taste

  • 1 lime, juiced

  • Assemble

  • Crisp corn torilla

  • Eggs, over easy

  • Cilantro

  • Avocado

  • Cheddar Cheese

  • Cotija Cheese

  • Sour cream

Directions

  • Chorizo
  • Heat olive oil in a dutch oven. Add chorizo and cook, breaking up into small pieces. Cook until crisp. Remove chorizo to a paper towel lined plate.
  • Tomato-Red Chile Sauce
  • Add onions to the chorizo drippings and cook over medium heat until soft.
  • Add garlic and cook for another minute.
  • Deglaze with red wine and simmer until liquid is reduced by half.
  • While the liquid is reducing, puree the canned plum tomatoes. Strain the tomatoes to remove seeds.
  • Once liquid is reduced, add pureed tomatoes, water, chile powder, adobo sauce, paprika, and honey.
  • Increase heat to medium-high and cook until sauce thickens – about 25 minutes.
  • Season with salt and pepper. Finish with lime juice. Then remove from heat.
  • Assemble
  • Preheat oven to 300.
  • Line oven-proof plate with crispy corn tortilla. Sprinkle with cheddar cheese and chorizo. Place into the oven until cheese is just melted.
  • Prepare eggs over easy, or to your preference.
  • Remove from oven then top with tomato-red chile sauce and eggs. Sprinkle with cotija cheese, cilantro, sour cream and avocado slices.

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