Huevos Rancheros with Chorizo

Chorizo

1. 1

   In a hot pan, cook the homemade chorizo mixture (Ancho peppers, Guajillo peppers, garlic, vinegar, bay leaf, black pepper, cumin, oregano, paprika, chipotle powder, ground beef, and kosher salt) until browned, then set aside.

Base

2. 2

   In the same pan, sauté the chopped onion, jalapeño, and minced garlic until softened.

3. 3

   Add the chopped tomato, season with salt, paprika, chili powder, and oregano; cook until the tomato softens.

4. 4

   Stir in the tomato sauce and beef stock, simmer briefly.

5. 5

   Return the cooked chorizo to the pan and mix with the tomato base.

6. 6

   Separately, fry or poach the eggs to your liking, seasoning the whites with salt.

7. 7

   To serve, place a portion of the chorizo‑tomato mixture on a corn tortilla, top with a cooked egg, shredded cheese, fresh cilantro, and sliced avocado.