My husband said these were some of the best huevos rancheros he’s ever had, which is saying something since he hails from Southern California, home of some fantastic Mexican food. The cool thing about this recipe is that it works for folks who aren’t keto. He found that a half-serving of this was enough to make two good-sized breakfast tacos with some corn tortillas. I just pile it in a bowl and eat it with a spoon. No matter how you do it, it’s delicious. Homemade ranchero sauce is the bomb, and it’s not at all difficult to make, but it makes this recipe pop in a way that you wouldn’t be able to do with something store-bought. You can use it on a bunch of stuff, too, not just this recipe. It’s great with chicken!
Another cool thing about this recipe is that you can make almost all of it simultaneously, so as long as you’re good at preparing and multitasking, it won’t take that long. I had to test each portion of the recipe separately, but the timing works really well. So to prep, you’ll want to get everything ready to go before you even start.
For the sauce, you’ll need four dried guajillo chiles and 8 dried chiles de arbol. Remove the stems and the seeds as best you can. The seeds will make the sauce bitter, so it’s best to avoid them. Measure out a cup and a half of chicken broth and a cup of tomato sauce, and set those aside in separate containers. In a small ramekin, combine a tablespoon of cumin, two teaspoons of paprika, and a teaspoon each of garlic powder and onion powder. Finally, measure out a quarter cup of heavy cream and keep that cold in the fridge for now.
For the chorizo filling, chop half an onion into slivers and a whole green pepper into bite-sized strips. All you’ll need to do is fry that in a skillet with a pound of chorizo, so hold off on that for a moment, because the sauce will take the longest. The final ingredients you’ll need will be 8 beaten eggs and a tablespoon of butter. Keep your salt cellar and pepper grinder handy as well, because you might need them later.
Start with the sauce. Add the chicken broth and dried chiles to a small saucepan and bring to a simmer over medium-low heat. This should take about ten minutes. Flip the peppers over so they soften evenly, add the tomato sauce and simmer for another 10 minutes. This is a perfect time to cook the chorizo. Combine the chorizo, onions, and green pepper in a large non-stick skillet over medium-high heat, stirring to break the chorizo up into bite-sized chunks. When the chorizo is cooked through, turn the heat down to low. At this point, fish the dried peppers out of the sauce with tongs and discard them. Whisk in the spices and heavy cream, add black pepper and a pinch or two of salt to taste if necessary, and pour the finished sauce into the skillet with the chorizo. Keep that simmering on low while you scramble the eggs over medium-low heat in a large pot with the butter. When the eggs are finished, add the chorizo mixture and stir it together to mix it all up. Serve on your favorite tortillas (I’m partial to these), or just put it in a bowl and eat it with a spoon.
Huevos Rancheros Con Chorizo
Ingredients
For the Ranchero Sauce
- 1.5 cups chicken broth
- 1 cup tomato sauce
- 4 dried guajillo peppers stems and seeds removed
- 8 dried chiles de arbol stems and seeds removed
- 1/4 cup heavy cream
- 1 tbsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
For the Chorizo Mixture
- 1 lb Mexican chorizo sausage
- 1/2 large onion slivered
- 1 large green bell pepper cut into bite-sized strips
- 1/2 cup shredded Chihuahua or queso blanco cheese optional
For the Scrambled Eggs
- 8 large eggs beaten
- 1 tbsp butter
Instructions
For the Ranchero Sauce
- In a small saucepan, combine the chicken broth and chiles. Heat over medium-low heat for 10 minutes. At this point the mixture should be at a low simmer.
- Flip the peppers with tongs so they soak evenly, then add the tomato sauce and simmer for another 10 minutes.
- Remove the peppers with tongs and discard. Stir in the spices and heavy cream. Taste and add pepper and salt if needed.
For the Chorizo Mixture
- Fry the chorizo with the onions and peppers over medium-high heat in a non-stick skillet, stirring frequently to break the meat into crumbles. For the most efficient use of your time, start this process after you add the tomato sauce to the ranchero sauce.
- When the meat is fully cooked, add the ranchero sauce to the skillet and turn the heat to low. If desired, stir in the cheese until it melts. Keep the mixture on a low simmer until your eggs are cooked.
For the Scrambled Eggs
- Melt the butter in a large non-stick saucepot over medium-low heat. Scramble the eggs in the butter until they are your desired consistency, then stir in the chorizo and sauce mixture. Serve on its own or with your favorite tortillas. Each serving will make 4 breakfast tacos.
- Macros per serving, including cheese: 454 calories, 6 grams carbs, 25 grams protein, 35 grams fat.
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