Triple Stacked Chorizo Huevos Rancheros

Category
Yields4 Servings
Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins
Chipotle Salsa Ingredients
 ½ large onion, diced
 1 clove garlic, minced
 1 (15 oz) can fire roasted diced tomatoes
 1 chipotle pepper in adobo sauce
 ½ cup cilantro leaves
 1 tbsp fresh lime juice
 1 tsp ground cumin
 1 tsp kosher salt
Ingredients
 16 oz Strauss® Veal Chorizo
 1 tbsp canola oil (or other high heat oil)
 ½ large onion, diced
 2 cloves garlic, minced
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp chili powder
 1 (16 oz) can black or pinto beans
 1 tbsp fresh lime juice
 Kosher salt, to taste
Serving Ingredients
 12 4.5" street sized corn tortillas, lightly friend in oil
 4 large eggs, fried
 8 oz queso fresco, crumbled
 1 large avocado, sliced
 ½ cup cilantro leaves, roughly chopped
1

To make the chipotle salsa, combine onion and garlic in a food processer; pulse until finely minced. Add remaining ingredients and continuing pulsing until all ingredients are well incorporated. Season with salt to taste. The salsa is best made in advance and allowed to sit in the fridge for up to one week.

2

In a large skillet over medium-high heat, add chorizo and cook 5 to 8 minutes or until fully browned, breaking up large clumps with a spatula. Transfer chorizo to a small bowl, leaving any fat behind.

3

To make the refried beans, reduce heat to medium and add diced onion to the skillet the chorizo was cooked in; continue cooking, stirring occasionally, until onion is lightly browned. Add garlic, cumin, coriander, and chili powder; sauté until fragrant. Add black beans, including the liquid from the can. Use a potato masher to mash the beans while cooking until most of the whole beans are no longer visible. Add water as needed to loosen mixture. Add lime juice and season with salt to taste.

4

To serve, top each fried tortilla with refried beans, chorizo, and queso fresco. Stack three tortillas on top of one another and place a fried egg on the top. Top with salsa, avocado, and cilantro.

Ingredients

Chipotle Salsa Ingredients
 ½ large onion, diced
 1 clove garlic, minced
 1 (15 oz) can fire roasted diced tomatoes
 1 chipotle pepper in adobo sauce
 ½ cup cilantro leaves
 1 tbsp fresh lime juice
 1 tsp ground cumin
 1 tsp kosher salt
Ingredients
 16 oz Strauss® Veal Chorizo
 1 tbsp canola oil (or other high heat oil)
 ½ large onion, diced
 2 cloves garlic, minced
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp chili powder
 1 (16 oz) can black or pinto beans
 1 tbsp fresh lime juice
 Kosher salt, to taste
Serving Ingredients
 12 4.5" street sized corn tortillas, lightly friend in oil
 4 large eggs, fried
 8 oz queso fresco, crumbled
 1 large avocado, sliced
 ½ cup cilantro leaves, roughly chopped

Directions

1

To make the chipotle salsa, combine onion and garlic in a food processer; pulse until finely minced. Add remaining ingredients and continuing pulsing until all ingredients are well incorporated. Season with salt to taste. The salsa is best made in advance and allowed to sit in the fridge for up to one week.

2

In a large skillet over medium-high heat, add chorizo and cook 5 to 8 minutes or until fully browned, breaking up large clumps with a spatula. Transfer chorizo to a small bowl, leaving any fat behind.

3

To make the refried beans, reduce heat to medium and add diced onion to the skillet the chorizo was cooked in; continue cooking, stirring occasionally, until onion is lightly browned. Add garlic, cumin, coriander, and chili powder; sauté until fragrant. Add black beans, including the liquid from the can. Use a potato masher to mash the beans while cooking until most of the whole beans are no longer visible. Add water as needed to loosen mixture. Add lime juice and season with salt to taste.

4

To serve, top each fried tortilla with refried beans, chorizo, and queso fresco. Stack three tortillas on top of one another and place a fried egg on the top. Top with salsa, avocado, and cilantro.

Triple Stacked Chorizo Huevos Rancheros