After making a large crockpot full of Creamy Pinto Beans and finding some chorizo in the freezer, my husband suggested this dish. It is loosely based on Huevos Rancheros, which has no meat or beans in it, but the chorizo gave it a wonderful flavor and an added richness to the dish. And the beans, well, they are just so good, I couldn't leave them out. Just one of these was very filling. If you can't find chorizo in your grocery store, here is a recipe for it that you may want to try.And if you want to serve 4 people, just fry up 2 more corn tortillas and 2 more eggs, and you're good to go.
Rick's Huevos Rancheros
2 corn tortillas
Oil for frying
Creamy Pinto Beans, mashed or 1 can refried beans
Salsa, store-bought or homemade
Chorizo, 1/2 pound
Chopped onion, about 1/4 cup
Shredded cheddar cheese
Start by cooking the chorizo and chopped onion in a skillet until the chorizo is completely cooked and the onion is soft. Set aside.
In a small saucepan heat the beans and mash with a potato masher (if using a can of refried beans, just heat them).
In another skillet heat the oil, just enough for frying the corn tortillas. When the oil is hot fry the corn tortillas until crisp. Drain almost all of the oil from the skillet and fry the eggs over easy or sunny side up.
Put the fried corn tortilla on a plate. Spread on beans, then a little chorizo, one egg, some salsa, chopped cilantro, and cheese. Enjoy!
I'm linking up with Tempt My Tummy Tuesday and Tuesdays at the Table.