Huevos Rancheros Recipe : Tyler Florence : Food Network

Ingredients

  • Kosher salt and freshly ground black pepper
  • 1 to 2 cups low-sodium
  • 22 (15.5 ounce) cans red
  • ¼ white onion, finely diced
  • ¼ cup
  • 4 links smoked Mexican chorizo
  • 1 lime, juiced
  • + 21 more ingredients
    • 1 tablespoon sugar
    • 2 sprigs cilantro
    • Kosher salt and freshly ground black pepper
    • 3 tablespoons extra-virgin olive oil
    • 3 garlic cloves
    • 81 medium
    • 1 cup hot water
    • 1 tablespoon
    • 1 tablespoon
    • 1 tablespoon dried
    • 2 dried chipotle chiles, stemmed and seeded
    • 1 dried
    • 1 dried
    • 4 lime wedges
    • Fried chorizo (reserved from Refried Beans recipe)
    • Fresh
    • 1 cup crumbled
    • 4 large eggs, fried sunny side up
    • Chorizo Refried Beans, recipe follows
    • Salsa Roja, recipe follows
    • 4 medium

Garnish: Heat about 3 inches of peanut oil, in a heavy-bottomed pot to 375 degrees F. Preheat the broiler. Fry the tortillas for 30 to 40 seconds until crisp. Remove with a slotted spoon to paper towels to drain. Dip the tortillas into the Salsa Roja while still hot, using tongs, and then transfe...

View full recipe at SpringPad

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