Mexican chorizo Huevos Rancheros

By lorik

Ingredients

• 12 ounces Mexican chorizo
• 8 corn tortillas, 5- or 6-inches in diameter
• Cooking spray
• 1 15-ounce can refried black beans, warmed (substitute refried pinto beans or any kind of cooked whole bean you prefer)
• vegetable oil
• 8 large eggs
• 1 15-ounce jar roasted tomato salsa
• Optional garnish: cilantro , avocado and queso fresco

Details

Servings 4
Adapted from porkbeinspired.com

Preparation

Step 1

Preheat oven to 400 degrees F. Arrange tortillas on 2 baking sheets, making sure they are evenly spaced and not overlapping. Lightly spray the top of each tortilla with cooking spray and then transfer the baking sheets into the oven. Bake for 10 to 12 minutes until crisp, but not brown.

Heat a cast iron skillet over medium-high heat. Once hot, stir in the chorizo, breaking it up with a wooden spoon as it starts to cook. Cook for 8 to 10 minutes or until chorizo is cooked through. Remove the cooked chorizo from the skillet with a slotted spoon to let any excess fat drip off. Place the chorizo in a medium bowl and set aside.

Drain any excess fat left behind from the chorizo and, in the same skillet, add 2-3 teaspoons of oil. Carefully crack 3 eggs into the skillet, evenly spaced so they have room to cook, and cook until the egg white is solid, 3 to 4 minutes. Remove the fried eggs to a parchment-lined baking sheet and repeat this process for remaining eggs.

To assemble: smear equal amounts of the refried beans on crisp tortillas, followed by equal parts of salsa. Sprinkle cooked chorizo on top of salsa, finish with 1 fried egg.