Huevos Rancheros Con Chorizo
Chorizo and scrambled eggs mixed with a spicy, creamy ranchero sauce.
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.