HUEVOS RANCHEROS
Ingredients
14.5 oz can whole peeled tomatoes, undrained
Cilantro - a good palmful plus extra for garnish
1/2 of small white or yellow onion, diced (1/4 cup or so)
1 large clove garlic, minced - a couple teaspoons
1 serrano or jalapeno pepper, seeded and minced, or red pepper flakes - start with 1/2 teaspoon
Salt to taste
4-6 oz raw Mexican chorizo, removed from casings if necessary
16 oz refried beans
4 corn tortillas, 6” size
4 eggs
Queso fresco cheese or Mexican blend cheese
Diced avocado, sour cream for garnish
Instructions
Put tomatoes, cilantro, onion, garlic and pepper in blender or food processor and puree until smooth.
Add salt and pour into pan. Cook over medium heat until thickened, about 10 minutes or so. Cover and keep warm.
Pour a bit of vegetable oil into skillet. I used corn oil.
Cook chorizo over medium heat, smooshing with potato masher to break meat up as it cooks.
Add chorizo to sauce, cover and keep warm.
Heat refried beans and keep warm.
Add a tablespoon or so of vegetable oil in small skillet over medium heat.
Put a tortilla in skillet and cook until golden but not crisp on one side, then flip and cook a bit more. Total time will be 1 minute or so. Set aside.
Either scramble eggs like I do in a bit of oil or butter, or fry them up whole. Most folks like fried eggs to be on the runny side for this dish.
Assembly
Place tortilla on plate. Spread layer of beans on top.
Spoon scrambled or fried egg on top of beans.
Spoon warm sauce over eggs.
Garnish with cheese, avocado, a dollop of sour cream and cilantro.
Tip: Make ahead
The sauce can be made ahead and reheated.