Mexican Chorizo Huevos Rancheros (Easy!)
- 1 PACKAGE SCHENKER'S CHORIZO SAUSAGE LINKS
- 8 CORN TORTILLAS, 5- OR 6-INCHES IN DIAMETER
- COOKING SPRAY
- 1 15-OUNCE CAN REFRIED BLACK BEANS, WARMED (SUBSTITUTE REFRIED PINTO BEANS OR ANY KIND OF COOKED WHOLE BEAN YOU PREFER)
- COOKING OIL
- 8 LARGE EGGS
- 1 15-OUNCE JAR ROASTED TOMATO SALSA
- (OPTIONAL) GARNISH: CILANTRO, AVOCADO AND QUESO FRESCO
Preheat oven to 400 degrees F. Arrange tortillas on 2 baking sheets, making sure they are evenly spaced and not overlapping. Lightly spray the top of each tortilla with cooking spray and then transfer the baking sheets into the oven. Bake for 10 to 12 minutes until crisp, but not brown.
Heat a cast iron skillet over medium-high heat. Once hot, stir in the chorizo. Cook for 8 to 10 minutes or until chorizo is cooked through. Remove the cooked chorizo from the skillet with a slotted spoon to let any excess fat drip off. Place the chorizo in a medium bowl and set aside until cool enough to chop.
In the same skillet, add 2-3 teaspoons of oil (ONLY if needed). Carefully crack 3 eggs into the skillet, evenly spaced so they have room to cook, and cook until the egg white is solid, 3 to 4 minutes. Remove the fried eggs to a plate and repeat this process for remaining eggs.
To assemble, smear equal amounts of the refried beans on top of each crisp tortilla, followed by equal parts of the jarred salsa. Sprinkle equal amounts of the cooked chorizo on top of the salsa, followed by one fried egg on top of each tortilla. Serve immediately.
*Recipe adapted from "Pork, Be Inspired."