Beef Chorizo Huevos Rancheros

Chef’s Note

“From certifiedangusbeef.com”

READY IN:

35mins

SERVES:

4

UNITS:

US

IngredientsNutrition

  • 1 lblean ground beef
  • 2 12 teaspoonscider vinegar
  • 2 teaspoonsdried ancho chile powder or 2teaspoonsdried chipotle powder
  • 2 teaspoonspaprika
  • 1 12 teaspoonskosher salt, divided
  • 1 12 teaspoonscumin
  • 1 teaspooncoriander
  • 1 teaspoongranulated garlic
  • 12 teaspoonoregano
  • 12 teaspoonblack pepper
  • 14 teaspooncayenne
  • 14 teaspoonground cloves
  • 1 teaspooncanola oil or 1teaspoonvegetable oil
  • 1 (14ounce) can pinto beans, drained and rinsed
  • 1 cupsalsa
  • 6 extra large eggs
  • 12 smalltortillas
  • Directions

  • 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.
  • Source: Read Full Article