Huevos Rancheros Recipe

Cook chorizo

Heat a medium nonstick skillet over medium heat. Add the chorizo (no oil needed if it’s fatty) and break it up with a spatula. Cook until browned and cooked through, about 6–8 minutes. Transfer to a small bowl and keep warm.

Warm black beans

In a small saucepan over low heat, warm the cooked black beans with 1/8 tsp salt and 1–2 tablespoons water, stirring occasionally, until heated through, about 4–5 minutes. Keep covered and warm.

Crisp tortillas

In the same skillet used for chorizo (wipe out excess fat leaving a thin film), add 1 tablespoon neutral oil and heat over medium-high. Fry each corn tortilla 30–45 seconds per side until slightly blistered and just crisp at the edges. Optionally brush each with 1/2 tsp butter after frying. Transfer tortillas to a paper towel-lined plate and lightly salt.

Fry eggs

Reduce heat to medium-low and add remaining 1 tablespoon oil to the skillet. Crack 2 eggs into the pan, spacing them so they don’t touch. Cook sunny-side up until whites are set but yolks still runny, about 3–4 minutes; cover the pan for firmer whites if needed. Season eggs with 1/4 tsp salt and 1/4 tsp black pepper.

Assemble base

Place the two warm tortillas on a plate. Spoon warmed black beans evenly onto each tortilla (about 2 tablespoons per tortilla). Top beans with cooked chorizo, dividing evenly.

Top with eggs and cheese

Carefully place one fried egg on top of each tortilla/chorizo stack. Sprinkle crumbled queso fresco over the eggs and chorizo.

Add avocado

Slice or fan the half avocado and place on the plate alongside or atop the eggs. Season avocado lightly with a pinch of salt.

Prepare tomatoes and jalapeño: Quarter the roma tomatoes and remove seeds from the jalapeño if you want milder heat. Place tomatoes, 1/4 of the white onion, and jalapeño (optional) in a blender or food processor and pulse 3–4 times until coarsely chopped but still textured. Alternatively, finely dice and mix by hand for a chunkier salsa.

Finish salsa: Transfer tomato mixture to a bowl. Stir in chopped cilantro, lime juice, and 1/2 tsp of the salt (from the 1 tsp listed in ingredients). Taste and adjust salt as needed. Set aside for flavors to meld, about 5–10 minutes.

Serve salsa: Spoon 1–2 tablespoons of salsa over each huevos rancheros plate or serve on the side so diners can add to taste.

Final assembly and serve: Make any final adjustments—add extra crumbled queso fresco, a squeeze of lime, or more salsa. Serve immediately while eggs are warm so yolks can run into the beans and tortillas.