Huevos Rancheros With Chorizo & Porky Beans | Sweet Heat with Rick Martinez

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.

Remove the core from the tomatoes.

Chop half of the onion and char the other half.

Remove the stems from five jalapeños and leave the peels on two cloves of garlic.

Heat a komal or large skillet on high and cover the bottom with foil to prevent sticking.

Char the tomatoes, onion, jalapeños, and garlic in the heated komal.

Fry the tortillas in a small skillet with 1 cup of oil until crispy.

In the same skillet, add 1 tablespoon of lard and the chorizo, breaking it up with fingers to render the fat.

Add the chopped onions to the chorizo and cook until soft.

Pour in the black beans (two 15-ounce cans or equivalent fresh beans with liquid) into the pan with the chorizo and onions.

Mash the beans while cooking, letting liquid evaporate until thickened.

Season the beans at the end to avoid excess salt.

Blend the beans if desired for a smoother texture, then return to the pan to thicken further.

Prepare the tostadas by heating a skillet to about 350 degrees and frying the tortillas until crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens