Sunday, December 22, 2013
ChezCindy: Delgado Huevos Rancheros
The Chorizo recipe makes a large amount, but it freezes well. I make a full recipe and freeze it in small containers.
Delgado Huevos Rancheros
Make the Chorizo:
1 lb ground beef
6 tablespoons white vinegar
1/4 cup chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons Adobo Seasoning with pepper
4 flour tortillas
5 tablespoons butter
shredded cheddar cheese
Combine the ground beef, vinegar, chili powder, cumin and Adobo seasoning in a large skillet. Stir to break up the ground beef so there are no clumps of meat. Simmer for 20 minutes, until the texture is very smooth.
Heat 2-3 tablespoons of butter in a large separate skillet. Heat the tortillas until lightly browned. Set aside on a paper towel, keep warm.
Melt 1-2 tablespoons of butter in a separate skillet. Fry eggs, 1-2 at a time, cooking as desired. Repeat with additional eggs.
Assemble the huevos rancheros: Place 1 tortilla in center of serving plate. Place 1 fried egg on top of the tortilla. Spoon a generous amount of the ground beef chorizo on the tortilla/egg. Sprinkle with shredded cheese. Serve with salsa.
The remaining chorizo can be stored in the refrigerator for a few days and served at a later time over tortilla chips and melted cheese to make nachos. Or, freeze the remaining chorizo for up to 2 months.
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