Circle B Kitchen
These are some of the best huevos rancheros we’ve had the pleasure of eating. I realize there are 2 schools of thought when it comes to huevos rancheros… beans or no beans. I come down squarely on the side of beans. Yes, always beans. The other question is the ranchero sauce. My experience says that ranchero sauce is something like a hybrid sauce that’s a combination of enchilada sauce and salsa, so I combined my favorite versions of both of those those and this sauce was so delicious. Enjoy!!
For each serving…
1 corn tortilla
¼ cup ranchero sauce (see headnote)
¼ cup refried beans
3 tablespoons crumbled, cooked chorizo
1/3 cup grated cheese ( I used a combination of jack and cheddar)
1 slice avocado
Chopped fresh cilantro
Preheat oven to 375 degrees.
Place your corn tortilla(s) on a baking sheet. Spray with nonstick cooking spray and place in the preheated oven for 10-12 minutes or until the tortilla is crispy. Let cool slightly. Alternately, you can fry the tortillas.
Heat the ranchero sauce in a shallow sauté pan. Heat the refried beans.
Place the crisped tortilla in the pan with the ranchero sauce and coat it completely. Place the tortilla on a plate and then top with the warmed refried beans. Top the refried beans with the grated cheese, sprinkle half of the chorizo on top of the cheese and place this in the oven for a minute to melt the cheese.
Meanwhile, fry an egg and then place it on top of the chorizo. Drizzle some of the ranchero sauce on the egg, sprinkle it with the rest of the chorizo, top with a slice of avocado, some cracked black pepper, salt and then some chopped cilantro. Serve imediately.