Huevos Rancheros with Chorizo

Ingredients

• 8 small corn tortillas
• 1 pound Mexican chorizo
• 1 can refried beans
• 8 large eggs
• 1 avocado, diced or mashed
• 1 cup salsa or ranchero sauce
• ½ cup crumbled queso fresco
• Hot sauce, to taste
• Chopped cilantro, optional
• Oil, for frying the tortillas and eggs
• Salt and black pepper, to taste

Creamy lime sauce

• ½ cup sour cream
• 1 tablespoon fresh lime juice
• ½ teaspoon garlic powder
• Pinch of salt
• Milk, as needed to thin

To serve

• Crispy breakfast potatoes, optional

Directions

1. Cook the chorizo in a skillet over medium heat, breaking it into small pieces, until browned and fully cooked. Drain excess grease.
2. Warm the refried beans in a small saucepan. Add a splash of water or milk if needed to make them easier to spread.
3. Heat a thin layer of oil in a skillet. Cook the tortillas for about 30–60 seconds per side, until warm with lightly crisp edges. Transfer to a paper towel-lined plate.
4. In a separate skillet, fry the eggs to your preferred doneness. Season lightly with salt and black pepper.
5. Whisk together the sour cream, lime juice, garlic powder, and salt. Add a little milk until thin enough to drizzle.
6. Spread each tortilla with warm refried beans. Add cooked chorizo, avocado, and a fried egg.
7. Spoon salsa over the top and finish with creamy lime sauce, queso fresco, hot sauce, and optional cilantro.
8. Serve immediately, with two loaded tortillas per person and crispy breakfast potatoes alongside if desired.

This one has a little bit of everything: crispy, creamy, spicy, cheesy, and completely satisfying.