EN

HUEVOS RANCHEROS WITH CHORIZO MINCE

ingredients

  • 1 medium yellow onion (one half for the salsa, the other for the bean mash)
  • 4 tomatoes, cored
  • 2–4 chillies (e.g. serrano or Spanish pepper)
  • 3 garlic cloves, unpeeled
  • Salt
  • 1–2 tbsp fresh lime juice
  • 400 g Nonna Elide Chorizo Mince
  • 1 tin of beans in their liquid, preferably unsalted (e.g. black, cannellini or borlotti)
  • 4 eggs
  • 4–8 corn or wheat tortillas
  • 100 g feta cheese, crumbled
  • 1 large avocado, sliced

Here's how

  • Preheat the oven to 240°C on the grill setting.
  • Halve the tomatoes, cut the onion in half, leave the garlic unpeeled and trim the chillies. Remove the chilli seeds if you want a milder salsa. Place the vegetables in an oven dish lined with aluminium foil or baking paper.
  • Grill high up in the oven. Take out the chillies and onion after about 10 minutes, or once they are soft with charred edges. Let the tomatoes and garlic grill for another 5–10 minutes until soft. Let them cool slightly, peel the garlic and blend all the vegetables on low speed into a chunky salsa. Squeeze over the lime juice, add salt and adjust to taste.
  • Brown the Nonna Elide chorizo mince in a pan over medium-high heat, breaking the mince up with a spoon. Once the mince is cooked through, lift it out and leave the flavourful chorizo fat in the pan.
  • In the same pan, add half a finely chopped onion and a crushed garlic clove. Fry over medium-high heat in the chorizo fat until the onion softens and turns lightly golden. Pour in the beans along with the liquid from the tin – the starch in the liquid makes the bean mash extra creamy. Bring the mixture to the boil and simmer for about 5 minutes, stirring, until the liquid has reduced slightly. Mash the beans with a potato masher or the back of a spoon until almost all the beans are mashed and the mixture is thick and creamy. Take off the heat, season with salt and let the bean mash cool slightly – it thickens further as it stands.
  • Fry or poach the eggs, depending on what you prefer. Prepare the avocado by peeling it and cutting it into slices or pieces. Warm your tortillas in a dry pan, in the oven or in the microwave.
  • Assemble your huevo ranchero: Spread the bean mash over a tortilla, top with chorizo mince, salsa, an egg, crumbled feta and a few slices or pieces of avocado. Serve and enjoy!

Nonna vet bäst.

More recipes