Huevos Rancheros with Crispy Chorizo ~ Black Bean Salsa ~ Jalapeño, Lime and Coriander Sauce
A versatile recipe with elements that can be used in various dishes, including quesadillas, nachos, and a cheesy bean bake.
Ingredients
Green Sauce
Black Bean Salsa
Tacos
Directions
- 1
Finely dice the onion, pepper, tomatoes, and garlic and soften in olive oil. Add the paprika, chopped tomatoes, black beans, and Worcestershire sauce. Season well and gently simmer for 10 minutes.
- 2
Blitz everything together for the green sauce and season to taste.
- 3
Fry the chorizo in a dry pan until crisp. Remove from the pan and fry the egg in the chorizo oil.
- 4
Char the tortillas over a naked flame or in a hot pan. Then cover in a towel so they don't dry out.
- 5
Build the tacos with cheese, a dollop of the salsa, the chorizo, a fried egg, and top with the green sauce, some coriander, and sliced spring onion.
Notes
The black bean salsa can be made in a batch and turned into quesadillas, dolloped on nachos, or become a cheesy bean bake to dip nachos in. The green sauce can also be drizzled on loads and keeps for a good few days.
