I created my take on Heuvos Rancheros while trying to come up with an inexpensive Fathers Day gift that my dad would appreciate. I tested it out on him and my mom, and we all enjoyed it. But I knew I couldn't publish it until I tested it on my friend Kelly who has eaten Huevos Rancheros at every restaurant she has ever been to. I'm happy to say she liked my technique so here is the recipe. It is very, very filling. The weekend I made this in Palm Springs for my parents was one of the rare visits that we did not eat three meals in a day.
Huevos Rancheros
1 pkg pork Chorizo
6 tostadas, I prefer Romero's
1/2 medium onion, chopped
1 14.5 oz can Hunt's Fire Roasted Diced Tomatoes with Garlic (This is preferred, but any canned diced tomato will work.)
1 small can diced green chiles
1/2 tsp chili powder
1/4 tsp garlic powder
1/2 tsp chipotle pepper powder (available from Target's Archer Farms brand)
6 jumbo eggs
1 bag shredded Mexican blend cheese
1 can refried beans
In a large skillet with a lid, heat just enough oil to coat the bottom of the pan. Add chorizo, deskinned, and chopped onion and cook at medium high until the chorizo has deepened in color and the onoin is translucent.
Add undrained tomatoes, chiles, powders, and 1/4 tsp salt.
Simmer 5 to 10 minutes on medium until slightly thickened.
Make six small wells in the sauce and crack eggs into them, it's ok if they run into each other a bit.
Cover, and cook over low heat until set, 3-5 minutes. I tend to err on the lower side bacause I don't want my yolks too set.
Serve on tostadas, sprinkle with cheese.
Serve with hot sauce and refried beans that have been "doctored" with a heavy helping of cheese mixed in.
Enjoy!
