Chorizo Huevos Rancheros
with Chipotle Black Beans, Cheese and Lime | Serves 2
Huevos Rancheros (translated to "ranch eggs") is a classic Mexican style breakfast. This recipe includes chorizo and chipotle black beans on crispy tortilla, topped with a fried egg - a delicious start to the morning.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
90 grams
Diced Chorizo
1 carton(s)
Black Beans
20 grams
Chipotle Paste
30 grams
Tomato Puree
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
1 unit(s)
Lime
1 bunch(es)
Chives
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water for the Beans
4 unit(s)
Egg
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Meanwhile, drain and rinse the black beans in a sieve. Pop half the beans into a bowl and roughly mash with the back of a fork or a potato masher.
Once browned, transfer half the chorizo to another bowl and set aside. Cover to keep warm. Keep the remaining chorizo in the pan for the next step.
Stir the chipotle paste (add less if you'd prefer things milder) and tomato puree into your pan of chorizo and cook, stirring, for 1 min.
Add the chopped tomatoes and water for the beans (see pantry for amount) to the pan. Season with salt, pepper and a pinch of sugar.
Stir in the black beans (whole and mashed), then lower the heat and simmer until thickened, 8-10 mins. Stir occasionally.
While the beans simmer, zest and cut the lime into wedges.
Roughly chop the chives (use scissors if easier).
When the beans have 6 mins left, lay 4 tortillas onto a large baking tray in a single layer and rub each with a little oil. TIP: Keep the remaining tortillas for another recipe.
Season with salt and bake on the top shelf of the oven until golden and crispy, 4-6 mins. TIP: Keep an eye on them to make sure they don't brown too much.
While the tortillas bake, heat a drizzle of olive oil in a large frying pan on medium-high heat.
Once hot, crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
Lay 2 crispy tortillas each on 2 plates.
Top evenly with the chorizo bean mixture and 1 fried egg per tortilla, then crumble over the Greek style salad cheese.
Sprinkle over the chives, lime zest and the remaining chorizo to finish. Serve with the lime wedges for squeezing over.
Enjoy!
