Breakfast · Mexican · 15 min
Huevos Rancheros con Chorizo y Aguacate
- Calories
- 751
- Protein
- 32g
- Carbs
- 57g
- Fat
- 44g
Ingredients
- 2.43 each corn tortillas
- 6 oz Mexican pork chorizo
- 4.25 each large eggs
- 1.0643 tbsp extra-virgin olive oil
- 0.5 cup salsa roja
- 0.5 each avocado
- 2 tbsp fresh cilantro
- 1 tsp lime juice
Method
- 01In a large skillet, heat 1 tbsp extra-virgin olive oil over medium-high heat. Add the raw Mexican pork chorizo and cook, breaking it up with a spoon, until browned and cooked through to an internal temperature of 160°F (71°C), about 6-8 minutes.
- 02Remove the cooked chorizo with a slotted spoon and set aside in a warm bowl, leaving the rendered fat in the skillet.
- 03Add the 3 corn tortillas to the skillet one at a time, frying briefly in the rendered chorizo fat until lightly golden and pliable, about 30 seconds per side. Transfer tortillas to a serving plate.
- 04Crack the 3 eggs directly into the skillet with the remaining rendered fat over medium-low heat. Cook for 2-4 minutes until the whites are fully set and cooked through to 160°F (71°C) for food safety.
- 05To assemble, arrange the 3 fried corn tortillas on the plate. Top evenly with the cooked chorizo and place the eggs on top.
- 06Spoon warm salsa roja over the eggs, add the sliced avocado, and finish with chopped fresh cilantro and a squeeze of fresh lime juice.
- 07Cook the egg until the egg reaches an internal temperature of 160°F (71°C) in its thickest part before serving. Cook both the chorizo and pork until both reach an internal temperature of 160°F (71°C) in their thickest parts before serving.
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