Chorizo Rancheros Recipe
crisp corn tortillas, refried beans, 2 scrambled eggs with chorizo, spring onions, tomatoes, with cheddar-jack cheese, green sauce, fresh avocado & flour tortilla
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Ingredients
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Tortillas & Base
Eggs & Chorizo
Vegetables & Garnishes
Cheese & Sauce
Method
Tortillas & Base
- 1
Toast/fry corn tortillas
Heat a 10-inch skillet over medium-high. Add 1 tablespoon vegetable oil and swirl. Working one at a time, fry each corn tortilla 45–60 seconds per side until crisp and lightly blistered. Drain on paper towels. Keep warm in a low oven (90–100°C / 200°F) while you finish other components.
- 2
- 3
Prepare refried beans
Place refried beans in a small saucepan over low heat. Add 2 tablespoons water and stir until smooth and spreadable, about 3–4 minutes. Season with a pinch of salt if needed. Keep warm.
Eggs & Chorizo
- 4
Cook chorizo
In a medium nonstick skillet set over medium heat, add the chorizo (no additional oil required). Break it up with a spatula and cook 4–6 minutes until browned and cooked through, with most fat rendered. If the chorizo produces excessive grease, spoon off and reserve 1 teaspoon for the eggs; discard excess.
- 5
Scramble eggs with chorizo
In a bowl whisk together eggs, milk, salt, and black pepper until blended. Reduce heat to medium-low and add butter to the skillet with about 1 tsp of chorizo fat (or butter if you removed fat). Pour egg mixture into the skillet with the cooked chorizo, stirring gently and continuously until soft curds form and eggs are just set, about 2–3 minutes. Remove from heat to avoid overcooking.
Vegetables & Garnishes
- 6
Prep vegetables
Thinly slice white and green parts of spring onions. Dice the tomato and place in a small bowl. Slice or fan the avocado half and squeeze a little lime over it to prevent browning. Chop cilantro and set aside.
- 7
Assemble garnish mix
Combine a tablespoon of chopped green onion with the diced tomato and a pinch of salt; toss lightly. Reserve the remaining green onion for sprinkling on top.
Cheese & Sauce
- 8
Melt cheese on tortillas
Place the crisped corn tortillas on a baking sheet. Spread about 1/3 cup refried beans across the center of the tortillas (divide evenly among 3). Top the beans with a third of the shredded cheddar-jack on each tortilla and place under a broiler or into the warm oven for 1–2 minutes just until cheese melts.
- 9
Add eggs, sauce and finish
Divide the chorizo-scrambled eggs evenly among the three tortillas, placing them on top of the melted cheese and beans. Spoon about 1–2 tablespoons green sauce over each portion. Add tomato-spring onion mixture, sliced avocado, and sprinkle remaining green onion and chopped cilantro. Serve each with a warmed flour tortilla on the side to wrap, plus lime wedges and optional hot sauce.