Huevos Rancheros - Traditional Mexican breakfast

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo reduces fat while maintaining flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor without dairy.

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: store-brand tortillas

Whole grain tortillas offer more fiber.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are often cheaper and cook faster.

Sprinkle 1 teaspoon of baking soda over 500g of pinto beans.

Cover the beans with water and let them hydrate for at least 4-5 hours or overnight.

Rinse the beans in a strainer to remove baking soda and ensure they are clean.

Place the beans in a pressure pot, cover with water, and add a halved onion and salt.

Cook the beans in the pressure pot for 45 minutes.

While the beans cook, boil 2 jalapeños, 2 tomatoes, 1 onion, and 2 garlic cloves until the tomatoes are soft (5-10 minutes).

Blend the boiled ingredients until smooth, adding salt to taste.

Pour the blended sauce into a pan and boil for 10-15 minutes, adding a handful of coriander for flavor before finishing.

In a pan over medium-high heat, add canola oil and 1 chopped onion, cooking until translucent.

Add chopped chorizo to the pan and cook until the onion is soft and the oil turns red from the chorizo.

Check the beans for doneness by smashing them with a spoon; they should be soft.

Blend some of the beans with water to your desired thickness, then mix in the chorizo and onion.

Return the mixture to the pan, stirring to combine and adjust salt if needed.

In a separate pan, heat canola oil and fry corn tortillas until golden and slightly crispy but still flexible.

Spread refried beans on the tortillas as a base for the eggs.

Fry 2 eggs in the same pan until cooked to your preference.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens