Huevos Rancheros con Chorizo

Remove chorizo from casing. Heat olive oil in a large, heavy bottom frying pan over medium-high heat. Add the chorizo into the pan in small batches so as not to crowd the pan. Once browned, transfer it to a bowl. When all the chorizo is browned and removed from the pan, add chopped onion into the same pan and saute until opaque. Add garlic and saute for another minute or two. Add the browned chorizo into the pan to reheat. Turn pan to low heat.

Warm frijoles in a microwave safe container for 2-3 minutes.

Add oil into a small frying pan and heat over high heat. When oil is very hot, place a corn tortilla carefully into the pan just until the first side is softened. Turn it over. Fry until desired crispness is reached. Remove the fried tortilla to a plate. Drain on a paper towel and cover with another piece of paper towel to keep warm. Repeat cooking the rest of the tortillas (two per serving).

Spray non-stick spray into a third small frying pan and heat on medium. Add eggs carefully so the yolks don’t break (you’ll need to do this in batches so as not to crowd the pan). Fry eggs either sunny side up, over easy or poached until desired firmness is reached.

Assemble the tortillas. Plate two tortillas per person. Spread beans on the tortillas. Add some chorizo mixture, an egg, and some lettuce, tomatoes, cheese, salsa and any optional topping you choose. Serve immediately

Note: Other optional toppings might include sour cream or creme fraiche, diced avocado, black olives, cilantro and salsa.