1 lblean ground beef
2 1⁄2 teaspoonscider vinegar
2 teaspoonsdried ancho chile powder or 2teaspoonsdried chipotle powder
1 1⁄2 teaspoonskosher salt, divided
1 1⁄2 teaspoonscumin
1 teaspoongranulated garlic
1⁄2 teaspoonblack pepper
1⁄4 teaspoonground cloves
1 teaspooncanola oil or 1teaspoonvegetable oil
1 (14ounce) can pinto beans, drained and rinsed
6 extra large eggs
Preheat oven to 450°F.
In a mixing bowl combine ground beef, cider vinegar, chili powder, paprika, 1-teaspoon salt, cumin, coriander, garlic, oregano, black pepper, cayenne and clove and thoroughly combine.
Heat oil in a 12-inch cast iron skillet and brown seasoned beef, stirring occasionally and breaking up large chunks, about 7 minutes. Stir in beans and salsa; cook for 2 more minutes.
Using a serving spoon, create six wells in the mixture in a circle around the interior of the pan. Crack an egg in each well and season top of eggs with remaining 1/2-teaspoon salt.
Bake in a preheated oven for 5-10 minutes until eggs are cooked to desired doneness. Wrap tortillas in foil and put in oven at the same time just to warm.
Serve huevos rancheros with warm tortillas.
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