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Huevos Rancheros Tostadas

Huevos Rancheros means, “Eggs ranch style.” Tostadas topped with black beans, eggs sunny-side-up, Mexican chorizo, homemade ranchero sauce, Pico de Gallo, sliced avocado, pickled jalapenos, cilantro, and Cojito cheese.

Ingredients

RANCHERO SAUCE:

  • 1 T. olive oil
  • 1 med. yellow onion peeled & chopped
  • 2 cloves garlic pressed
  • 1 (15 oz.) can tomato sauce
  • 1 (12 oz.) jar roasted red peppers drained
  • 1 (4.5 oz.) can green chilies
  • 1 c. chicken stock
  • 1 T. ground cumin
  • 1 T. brown sugar
  • 1/4 tsp. liquid smoke
  • 1/2 c. heavy cream

TOSTADA TOPPINGS:

  • 15 oz. Mexican chorizo
  • 1 (15 oz.) can black beans rinsed & drained
  • 8 lg. eggs
  • 8 tostado shells warmed
  • Pico de Gallo for serving
  • 2 ripe avocados pitted & sliced
  • pickled jalapenos for serving
  • 1/4 c. cilantro
  • 1/2 c. crumbled Cojito cheese or Queso Fresco
  • Freshly cracked black pepper to taste

Instructions

  • RANCHERO SAUCE: Heat olive oil in a large pot over medium heat; sauté the onions for 2 minutes. Add garlic and sauté for another minute.
  • Add tomato sauce, roasted red peppers, green chilies, chicken stock, cumin, brown sugar, and liquid smoke. Simmer the sauce for 10 minutes; remove from heat.
  • Using an immersion blender, puree the sauce until smooth. Stir in heavy cream; season with salt to taste. Keep warm or refrigerate until ready to use. The sauce can be made in advance and warmed when ready to use.
  • TOSTADAS: Warm ranchero sauce in saucepan.
  • Rinse and drain black beans. Pour beans into a separate saucepan; warm over medium-low heat until simmering, then turn off heat and cover to keep warm.
  • Place chorizo in a large non-stick skillet over medium-high heat. Break the chorizo up with a wooden spoon, brown for 5-10 minutes, until the chorizo begins to get crispy; Drain the excess grease and pour chorizo onto a plate lined with paper towels; set aside.
  • In a separate non-stick skillet, coated with non-stick spray or butter, cook eggs to order. Traditional Huevos Rancheros is made with eggs sunny-side-up, but you can also scramble them in this dish.
  • To Serve: Place warmed tostada shells on each plate. Top with warmed black beans, eggs sunny-side-up, Mexican chorizo, ranchero sauce, Pico de Gallo, sliced avocados, pickled jalapenos, cilantro, Cojito cheese and freshly ground black pepper to taste.