Huevos Rancheros Recipe

Recipe by: Paula Deen
Ingredients: Make 6
12 corn tortillas
1 (16 ounce) package fresh chorizo sausage, casings removed
½ cup chopped onion
1 (16 ounce) can refried beans
4 tablespoons butter, divided
12 large eggs
1 cup salsa
4 ounces crumbled queso fresco or shredded Monterey Jack cheese
2 ripe avocados, pitted, peeled, and sliced lengthwise
cilantro cream(recipe follows)
Garnish: fresh cilantro leaves and lime wedges

Procedures:

• Preheat oven to 4000
• Place tortillas in a single layer on baking sheet. Spray with nonstick cooking spray. Bake for 8 minutes or until crisp. Turn tortillas over, and bake 3 minutes more.
• In a large skillet, cook chorizo and onion over medium heat for 8 to 10 minutes or until chorizo is browned and crumbly drain well.
• In a small saucepan, cook refried beans over medium low heat, stirring occasionally, for 6 to 8 minutes or until hot. Spread beans evenly on each tortilla. Top with chorizo mixture.
• In a small skillet, melt 2 teaspoons butter over medium heat. Crack 2 eggs into skillet; cover and cook for 3 to 4 minutes or until yolks reach desired degree of doneness. Repeat procedures with remaining butter and eggs.
• Place 1 fried egg over each tortilla. Top eggs with salsa, queso fresco, and avocado slices. Serve with cilantro cream. Garnish with cilantro and lime wedges, if desired.

Cilantro cream ingredients:
Makes 1 cup
1 cup sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
¼ teaspoon sugar

Procedures:

• In a small bowl, stir together sour cream and remaining 3 ingredients. Cover and chill.