Huevos rancheros with chorizo, crisp corn tortillas and a pico de gallo-like salad
ByronTalbott · ♥ 5.4K likes · 209.7K views · 5 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ lb chorizo
- ¼ cup canola oil
- ¼ cup cherry tomatoes
- 2 tbsp red onions
- 1 tbsp serrano peppers
- ½ cup fire roasted poblanos
- 1 tbsp lemon juice
- ¼ cup queso fresco
Cook the chorizo in a small to medium saute pan over medium-high heat about 7 to 10 minutes, until slightly crispy.
Crisping the chorizo
Heat canola oil in a small saute pan over medium-high heat and fry the corn tortillas 3 to 4 minutes, flipping every minute or so, until golden brown; drain on a paper towel.
- cilantro
In a bowl mix the sliced cherry tomatoes, red onion, sliced serrano peppers, fire roasted poblanos, a little cilantro, lemon juice and salt.
A spicy pico de gallo-like salad
- 2 whole corn tortillas
- salt
Lay both tortillas on a plate and top with the salad as a bed, then a generous portion of the chorizo.
- 2 whole eggs
Fry two eggs in a small teflon pan, 2 to 3 minutes, keeping the yolks slightly runny, and set them on top.
Layering the plate