Huevos Rancheros 4 Corn Tortillas 1 can of black beans 1 small can diced tomatoes 1 small jalapeno 1 small red onion 1 clove garlic 1 stick of spanish chorizo 4 eggs 2 avocados 1 lime Oil for Frying In a large sauté pan over medium heat, sweat the diced jalapeno, diced red onion, minced garlic, and paprika until softened. Season with salt and pepper and add the can of black beans and can of tomatoes and simmer over med heat, covered for 5 minutes. Add the sliced chorizo and let simmer for another 5-10 minutes while preparing the rest of the dish. In a small bowl, mash the avocado with the juice of 1 lime and season with salt and pepper. In a cast iron pan filled with frying oil (only use an inch depth of oil to avoid splattering) over med/high heat, fry the corn tortillas until crispy and golden brown (should take less than a minute). Remove the tortillas to a sheet of paper towels and season with salt immediately. Lastly, poach the eggs in a simmering water bath for 4 minutes or until the white has solidified but the yolk is still runny. Assemble the dish by adding a layer of the beans to the tortilla followed by a dollop of the smashed avocado and finally the poached eggs. Serve with your favorite hot sauce! Silver Caterers Recipe Cards – Huevos Rancheros