Huevos Rancheros & Classic Chorizo

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Huevos rancheros should be part of everyone’s breakfast lineup as it is really simple.  This is hardly a recipe, as I wing it most of the time with great success.   I took the time to crib some notes for the novice, have handy a blender and two skillets will make this faster.  Also, have some refried beans warm before you start.  Heat a skillet over high heat and put a little oil in it add to the oil ¼ cup chopped onion and 2 jalapenos that are chopped cook for about 1 minute and then add ½ cup water, 1 cup of rough chopped tomato and ¼ tsp of salt.  Bring it to a boil and then toss it in a blender and pulse so it is a bit chunky.  Wipe out that pan and put it back on the stove, meanwhile fire up your egg pan.  Put some oil in each pan and cook your eggs as desired, sunny side up is traditional and in the other pan cook corn tortillas with some oil flipping like a pancake until lightly browned by not crispy, put two tortillas on each place than two eggs on top of that.  Then pour salsa over the eggs, put some beans on the place and you are ready to go!  If you want, gussy it up the plate a bit with some avocado, chopped cilantro and queso fresco.  Breakfast is served!

This is the robust and spicy chorizo that is famous throughout Mexico. If you wonder why bother with making my own chorizo just read the ingredient list on the side of most commercial brands and I think you will be sold. Leaving it to cure for a day or so before cooking really does help develop the flavor of this spicy sausage. It goes well with queso fundido, huevos con chorizo, stuffed into a quail breast or just rolled up into a tortilla with a slice of avocado.

2 lb ground pork
2 tbsp cure
1 tbsp ground chipotle powder
1 tbsp negro powder
2 tbsp ancho powder
2 tsp oregano
1 tsp cumin
1/2 tsp canela powder
3 tbsp vinegar
1 tbsp water
1/2 tsp granulated garlic

mix well, knead it like bread dough, and allow to stand refrigerated for at least 6 hours or as long as 4 days for the sausage to ripen, this time allows it to mellow and infuse, if you can stand it allow it to be uncovered as the air drying will make it more flavorful. Cook by frying in a pan, drain off grease, save it for great refried beans, and use in your favorite way.