Huevos Rancheros

By tjberens

Classic Mexican Breakfast using Chile Verde sauce. This recipe uses mostly off the shelf ingredients to save time. If you prefer to make everything from scratch, look under my profile to find recipes for the Chile Verde, Guacamole Authentico, homemade chorizo,and Spanish rice.

Ingredients

• 12 8" corn tortillas
• 2 15 oz. cans chile verde sauce
• 1 28 oz. can refried beans
• 1/2 15 oz. can chicken stock
• 1 pkg. Spanish rice
• 12 eggs
• 2 cups Chorizo
• 8 oz. sour cream
• 8 oz. Guacamole Authentico
• 8 oz. Mexican cheese blend
• 8 oz. Queso Blanco
• 1/2 head shredded lettuce
• 2 tomatoes (diced)
• 1 cup fresh chopped Cilantro
• 1/2 cup oil

Details

Servings 6
Preparation time 60mins
Cooking time 80mins

Preparation

Step 1

Prepare Spanish Rice.
Prepare Chorizo.
Prepare Chile Verde.
Prepare Guacamole Authentico.
Dice tomatoes. (Set aside)
Shred lettuce. (Set aside.)
Put sour cream in plastic squirt bottle. (Set aside.)
Put refried beans in saucepan. Add chicken stock until desired thickness. (Set aside.)
Heat oil over medium heat in 12" pan. Cook each tortilla for 30 seconds on each side. Place on rack to drain any excess oil. Cook the eggs 2 at a time sunny side up.

To plate your meal:
On each tortilla, in order spread 2 Tbsp. refried beans, 2 tbsp. chorizo, 1 egg, 1/2 cup Chile Verde, and 1/4 cup Mexican cheese blend. Set 2 of these side by side on the plate. Add one serving of rice and refried beans. Top beans with Queso Blanco. Separate the servings with shredded lettuce topped with diced tomotoes. Put dollip of guacamole in the center of the plate. Finally frost the huevos with the sour cream and sprinkle with Cilantro.