Description
Huevos Rancheros—an unctuous and delicious way to start your day.
Ingredients
- ½ cups Sour Cream Or Mexican Crema
- ½ Tablespoons Tapatío Hot Sauce Or Hot Sauce Of Your Choice
- ½ Tablespoons Fresh Lime Juice
- ¼ teaspoons Garlic Powder
- 8 ounces, weight Breakfast Sausage
- Vegetable Oil, As Needed
- 4 whole Small Corn Or Flour Tortillas
- 2 whole Large Eggs
- Kosher Salt
- 8 ounces, weight Refried Beans, Warmed
- 1 cup Shredded Monterey Jack Or Mexican Blend Shredded Cheese
- 8 ounces, fluid Enchilada Sauce, Red Or Green, Warmed
- 1 cup Grape Tomatoes, Halved
- ¼ cups Thinly Sliced Radishes
- ½ cups Chopped Cilantro Leaves
- ¼ cups Pickled Red Onions, Optional
- ½ whole Small Avocado, Sliced
- ½ teaspoons Gochugaru Or Other Ground Chili Pepper
- 2 pieces Lime Wedges
Preparation
In a small bowl, mix together sour cream, hot sauce, lime juice and garlic powder. Cover and refrigerate.
In a skillet, add breakfast sausage and cook over medium heat. Use a wooden spoon to crumble the sausage and break into small pieces. Cook the sausage until browned. Transfer to a plate and keep warm.
Take a paper towel to wipe out the grease left from the sausage. Return skillet to the stove over medium heat. Add 2 tablespoons of vegetable oil. Fry tortillas in the oil until both sides are crispy and brown. Add more oil when needed. Drain the crispy tortillas on plates lined with paper towels. Set aside.
Take another paper towel to wipe out most of the oil left and place the skillet on the stove over medium-low heat. Crack eggs in the skillet and fry until center has set and whites are opaque. Sprinkle each egg with salt. Transfer fried eggs to a plate and keep warm.
Begin assembly. Place one crispy tortilla on a plate. Spread a thin layer of warmed beans over the top. Sprinkle cheese over the beans and add a few spoons of the browned sausage over the top. Spoon some warmed enchilada sauce over the items and top with some tomato halves, radish slices and cilantro leaves. If you choose to, also add a few slices of pickled red onions.
Top the stack with another crispy tortilla and repeat the layering process. Once done, top the stack with a fried egg, avocado and drizzle some of the spiced sour cream over the mound. Top with cilantro and gochugaru (or other ground chili pepper) and serve with lime wedges.
