Time: 20 minutes
Feeds: 2 people
Ingredients:
- 1 tube Cacique pork chorizo
- 1 can black beans, undrained
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/2 cup cheese (Queso fresco, cheddar, Colby jack, etc.)
- 2 tostada shells
- 4 eggs
- Sour cream, for garnish (optional)
- Chives or green onion, for garnish (optional)
- Salsa or Smoky Aardvark hot sauce, for garnish (optional)
Directions:
For chorizo: Heat a sautée pan on medium heat. Add chorizo to pan and spread out evenly to let cook. Leave chorizo in pan undisturbed for the first 3-5 minutes of cooking to develop a sear. Continue sautéing chorizo until cooked through. Set aside until ready to assemble.
For black beans: Although this step is completely optional, I like to doctor my beans a bit for extra flavor. Add canned black beans with the juices to a small saucepan. Add garlic powder, onion powder, paprika, chili powder, cumin, salt, and dried oregano to the beans and heat on medium. I also will sometimes add the smallest pinch (usually no more than an 1/8 teaspoon) of MSG to the beans as well as they can take the salt and sometimes need that deeper umami flavor. Simmer for at least 5 minutes to let the flavors come together. Remove from heat and set aside for assembly.
For eggs: At this point in the cook, you should have most of your items ready to assemble. There’s a delicate timing when making Huevos rancheros so that your eggs don’t sit for too long and overcook while you’re assembling everything else. Heat a nonstick sautée pan on medium heat. This pan should be big enough to cook all four of your eggs at the same time. Of course, if that’s not possible, the eggs can be cooked two at a time. We like to have our eggs over medium when we have Huevos rancheros so we get the runny yolk. Because you need time to get everything together on the plate, I like to cook my eggs to over easy so they don’t overcook in the rest time or I start assembly while they’re cooking.
For assembly: Start with one tostada shell on the plate. Using a slotted spoon as to let some of the liquid drain, add black beans on top of the tostada shell. Then add chorizo on top of the black beans followed by the over medium eggs. Be sure to season the eggs with salt and pepper. Add your cheese of choice on top of the eggs and finish with any additional toppings that you would like including but not limited to sour cream, chives or green onion, and salsa or Smoky Aardvark hot sauce.
Notes: There are so many different styles of chorizo out there but this is our favorite because it has great texture and flavor. You’re welcome to experiment and try others that you might like!