Huevos Rancheros Recipe with Gran Luchito
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By Sales
Huevos Rancheros Recipe with Gran Luchito
Aussies love a good hearty brunch. Here is an easy and delicious Huevos Rancheros recipe to make at home using our favourite Gran Luchito products. It means “ranch eggs” in Mexican and was the breakfast of choice for workers on rural farms in Mexico but it has become a classic Mexican breakfast in Australia!
There are many different variations of this dish, but the traditional huevos rancheros recipe is all about the fried eggs and warm red sauce with chorizo.There is something so delicious about cutting into the eggs and the runny yolk mixes with the delicious warm cooked sauce.
Ingredients:
1 tsp Gran Luchito Chipotle Paste
1 packet of Gran Luchito Cantina Beans
3-4 Gran Luchito Burrito Wraps
3-4 free-range eggs
1 tbsp olive oil
100g chorizo (for cooking)
1 large white onion (diced)
1 red chilli (finely chopped)
1 cup of cherry tomatoes (sliced in quarters)
330ml of passata
½ cup chicken stock
Salt and freshly ground black pepper
1 packet of Gran Luchito Cantina Beans
3-4 Gran Luchito Burrito Wraps
3-4 free-range eggs
1 tbsp olive oil
100g chorizo (for cooking)
1 large white onion (diced)
1 red chilli (finely chopped)
1 cup of cherry tomatoes (sliced in quarters)
330ml of passata
½ cup chicken stock
Salt and freshly ground black pepper
Garnish:
1 tsp olive oil
2 spring onions
1 red chilli
100g of feta cheese
A handful of coriander (finely chopped)
1 tsp olive oil
2 spring onions
1 red chilli
100g of feta cheese
A handful of coriander (finely chopped)
How To Make Huevos Rancheros
Begin by preparing the sauce. In a pan add a drizzle of olive oil. Once it’s hot enough, add the chorizo meat (without the casing) and break the meat into the pan with a wooden spoon. Let your chorizo crisp up slightly and once it’s ready remove half of the chorizo from the pan and set aside.
In the same pan with the remaining chorizo, add the onion, the red chilli and Chipotle Paste. Stir and cook for 5-6 minutes until the onion softens. You can then add the cherry tomatoes and stir briefly, season with a pinch of salt and freshly ground black pepper.Pour in the passata and the chicken stock. Stir and simmer your sauce on a low heat for 8-10 minutes.
In the meantime, in another pan, prepare your garnish. Add a little bit of olive oil to the pan, then add the spring onion and red chilli (whole). Fry over a high heat until the chilli gets a bit charred all the way around. Once ready, remove them from the heat and chop finely. Place them in a small bowl and set aside.
Check your sauce has a good consistency and crack the eggs in carefully, making space for each one of them. Cover your pan with a lid and let the eggs cook for a couple of minutes (be careful not to overcook the yolks if you want them to remain runny inside).
In the meantime, warm up the Cantina Beans in a small saucepan and the Burrito Wraps in a pan. Keep them warm by wrapping them with a tea towel.
Once the eggs are cooked, remove your pan from the heat and garnish with the spring onion and red chilli scattered on top. Then crumble feta cheese over it, and finally add the remaining chorizo and freshly chopped coriander on top.
Serve the eggs in a bowl with some of the sauce, a spoonful of Cantina Beans, and a warm Burrito Wrap tucked into the sauce. Enjoy!
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