In the four months since I first received chorizo in my butcher box from Local Pig, I've made this dish no less than five times. It's that good. That's why I was so thrilled this was the winner of the Breakfast Reader Poll.
I was fully prepared to begin with a disclaimer about how these are in no way authentic huevos rancheros. Then, in my research on the subject, I discovered that almost no one is making authentic huevos rancheros. The original "rancher's eggs" include corn tortillas, fried eggs, and tomato-chile sauce. And nothing else. I make no apologies about making these so much more delicious with my own additions.
My first deviation from the original arrives in the form of flour tortillas in place of the corn. Lest you misunderstand me, I really dig corn tortillas, too, especially where street tacos are concerned, and they would also be great here. But I grew up on flour tortillas and there's something so comforting about a warm, pillowy, toasty-spotted, freshly made flour tortilla. So you're really getting two recipes in one today.
If you've never made your own tortillas, I'm here to tell you that they're so easy and far superior to the preservative-laden, laundry-list-of-ingredients-bearing variety in the supermarket. Unless you live crazy close to a great Mexican grocery store, as I do (or really even if you do,) these are your best bet.
Though these chorizo verde and chorizo rojo sausages in natural casings are phenomenal, don't fret if you aren't a KC local. Just find some good chorizo, make your own, or spice up some regular old ground breakfast sausage at the very least. But if you do have access to these, hurry up and buy some already, as sausages are what Local Pig does best. I roast these at 350 for 15 minutes. The relatively low temperature insures that the casings don't pop and the timing always yields a perfect 160 degree internal temperature in my oven.
An easy, spiced-up black bean mixture is the next component,
followed by an avocado relish, which differs from guacamole only in the fact that it includes more of the "other stuff" than it does avocado, and some classic Tex-Mex fixings.
And the rug that really ties this room together? A sunny-side-up egg.
There's no need to be a meal segregationist here. These huevos are equally good for lunch and dinner, too. All that really matters is that you eat them and that you do it soon.
- 6 flour tortillas (recipe follows)
- 2 cups spiced black beans (recipe follows)
- 6 eggs, cooked to your liking
- 4 roasted chorizo links, sliced or 12 ounces cooked ground chorizo
- 1 cup avocado relish (recipe follows)
- sour cream, queso fresco, cilantro sprigs, hot sauce, and lime wedges for serving
Top each tortilla with a ladle of black beans. Top each with an egg and surround with chorizo. Garnish with preferred toppings.
adapted from Three Many Cooks
- 1 1/2 c unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 2 Tablespoons + 2 teaspoons neutral-flavored coconut oil, vegetable oil, or lard
- 1/2 cup hot water from the tap
Combine flour, salt, and baking powder in a bowl and stir to combine. Add fat and use your fingers to rub it into the dry ingredients until the mixture resembles coarse meal. Pour in the hot water and stir to combine. Knead briefly until you have a smooth ball. Return the ball to the bowl and allow it to rest for 30 minutes. Divide the dough into 6 equal pieces and roll each piece into a circle about 7" in diameter. Place a dry saute pan over medium-high heat and slap a tortilla onto the surface. Check the underside after a couple of minutes. When there are a few dark blistery spots, flip it and cook for another couple of minutes. Keep warm in a tea towel while you cook the rest. These keep in an airtight container in the fridge for a couple of weeks, so feel free to double the recipe.
Spiced Black Beans
makes 2 cups
- 1 Tablespoon olive oil
- 1/2 yellow onion, small-diced
- 1 garlic clove, minced
- kosher salt
- 1/2 teaspoon chile powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 2 cups cooked black beans (either from scratch or from a can with the liquid drained and discarded)
- 1/2 cup chicken stock or water
Heat the olive oil in a small saucepan over medium heat. Add the onion and cook until it begins to caramelize, about 8 minutes. Add the garlic and season to taste with salt. Add the spices and stir until fragrant, about 2 minutes. Add the beans and stock or water and bring to a simmer. Simmer about 10 minutes to marry the flavors and adjust seasonings. Serve with a slotted spoon.
makes 1 cup
- flesh of 1 avocado, diced
- 1 roma tomato or a handful of grape tomatoes, diced
- 1/2 jalapeno, minced
- 1/4 red onion, diced
- handful of cilantro, roughly chopped
- juice of 1/2 lime
- kosher salt to taste
Stir all ingredients together, making sure they're well-seasoned. Serve immediately or place plastic wrap directly on the surface and refrigerate to avoid oxidation.