Huevos Rancheros with Chorizo
Huevos Rancheros with Chorizo is just the fuel needed for a busy weekend day. To me, this is comfort food at its pinnacle, packed with protein and flavor. It’s a hearty brunch dish with a bit of preparation needed, so it’s not something we make on a regular basis. I’m a lifelong fan of Mexican influenced food and Huevos Rancheros is a real treat.
This is a recipe from Weber’s New Real Grilling cookbook that Mike came across while researching a pulled pork recipe. And, thank goodness he did, it’s a great recipe! He intended to make it on the grill but got rained out so ended up adapting for indoor cooking. We used local chorizo from our favorite butcher shop which has minimal fat and great flavor without being super spicy. But, with everything going on in this dish the chorizo can easily be skipped for a vegetarian friendly diet. And, with the black beans and eggs, there’s still plenty of protein if you do choose to skip the meat. Add some of your favorite hot sauce, some avocado, and sour cream along with warm tortillas, and you’re in brunch heaven.
Growing up, my dad would make Huevos Rancheros every so often to much fanfare. And more recently, this is the type of breakfast or brunch that I would make on special occasions. This was Mike’s first time making it however, and it was amazing. He might be the designated Huevos Rancheros with Chorizo king in our home now. And, it’s a great recipe for making indoors, on the grill, or at the campsite over a fire.
Huevos Rancheros with Chorizo
Ingredients
- 4 poblano or pasilla peppers
- 1½ tsp canola oil
- 12 oz fresh chorizo
- 5 garlic cloves, minced
- 1 cup scallions, sliced
- 2 tsp ground cumin
- 28 oz diced plum tomatoes in juice
- 15 oz black beans drained and rinsed
- ½ tsp salt and pepper to taste, add more if needed
- 3 oz grated pepper jack cheese
- 4 eggs
- 8 corn tortillas
- 1 avocado, diced optional
- sour cream optional for serving
Instructions
- Prepare the grill for direct cooking over high heat (450-550 degrees) or heat your oven broiler and adjust rack to 6" below the element.
- Grill or broil poblano or pasilla peppers 10-15 minutes turning occasionally until blackened and blistered all over. Place peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for 10 minutes. Peel away and discard the charred skin. Cut off and discard stems and seeds and roughly chop the peppers.
- Place a 10" cast iron skillet over direct high heat on the grill or medium high heat on the stovetop. Add oil and warm pan for about 1 minute. Add chorizo and break into small pieces. Cook until lightly browned, 5-6 minutes. Stir in garlic, scallions, and peppers, cook for another 2-3 minutes. Stir in cumin, tomatoes in juice, beans, salt, and pepper. Bring to a boil and cook until the liquid is reduced by two thirds and only a small amount of liquid remains, about 12-15 minutes, stirring occasionally. Top evenly with cheese and cook until most of the cheese is melted, 2-3 minutes. If grilling, keep the lid closed as much as possible while cooking.
- Make 4 shallow indentations in the mixture. Add one egg to each indentation. Continue cooking with the lid closed on the grill or add a lid to the pan on the stovetop, until the egg whites are set but the yolks are soft and runny, 3-5 minutes. Season eggs with salt and pepper. Carefully remove skillet from the heat.
- Place 4 tortillas in foil and warm over direct heat on the grill for 1-2 minutes, turning once, or place in the oven for the last 5-10 minutes of cooking.
- Serve huevos rancheros immediately with warm tortillas.
