Sunday, December 22, 2013

ChezCindy: Delgado Huevos Rancheros

Delgado Huevos Rancheros is a family recipe shared with me from my brother-in-law and sister.  What makes it so special is the "chorizo" made with ground beef, vinegar and spices.  The vinegar is the key ingredient.  It will seem like too much, but don't alter this amount.  You can modify the spices to meet your taste preference; add a little more spicy heat if you like.  The Adobo seasoning with pepper is a spice blend made by Goya found at most grocery stores. 

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
4 eggs
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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