Go Back
+ servings
Huevos rancheros, made up of fried eggs, potatoes, chorizo sausage, skirt steak, sliced avocados, jalapeño slices and sour cream
Print Recipe
No ratings yet

Huevos Rancheros

I love to ring in the new year with a freakin' delicious max breakfast skillet. This year: huevos rancheros to feed the whole family.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Breakfast, Dinner, Lunch, Main Course
Cuisine: Mexican
Servings: 4 people
Author: Derek Wolf

Ingredients

Steak:

  • 2 Skirt Steaks
  • ½ tbsp Kosher Salt
  • ½ tbsp Black Pepper
  • ½ tbsp Garlic Powder
  • 2 medium Limes juiced

Skillet:

  • 5-6 Fresh Eggs
  • 4 Large Golden Potatoes diced
  • 3-4 Chorizo Sausages
  • ½ tbsp Kosher Salt
  • ½ tbsp Black Pepper
  • ½ tbsp Garlic Powder
  • 2 Avocados sliced
  • Queso Fresco garnish
  • Fresh Tortillas as needed

Beans:

  • 1 Black Beans can
  • 2 tbsp Sour Cream
  • Sliced Jalapeños garnish

Pico De Gallo:

  • 3 Roma Tomatoes cubed
  • 1 large White Onions cubed
  • 1 medium Jalapeno diced
  • 1 cup Cilantro chopped
  • 2 medium Limes juiced

Instructions

  • Season your steak with salt, pepper, garlic and lime juice with a little canola oil all over. Set to the side until ready to cook.
  • Mix together your pico de gallo, and set to the side.
  • Preheat the fire to medium-high temperature about 375F.
  • Next, add your steak to the grill to cook until 120F internal (about 3-4 minutes per side). Once the steaks are done cooking, pull off and let rest for 10 minutes.
  • Now add a large cast iron griddle or skillet over fire to preheat.
  • Add your chorizo sausage to cook in the skillet cooking until 165F internal (about 6-8 minutes), then pull off and keep warm.
  • Add your diced potatoes to the skillet and cook for about 20-25 minutes or until golden brown on the outside. Pro tip: let the potatoes cook in the sausage fat.
    During the last 5-7 minutes, add some salt, pepper and garlic powder. Cook until tender and crispy. Once done, pull off and keep warm.
  • Add your beans to a small skillet and slowly roast in the coals for 4-5 minutes until warm.
  • When everything is done. Spread the potatoes making a large ring in the skillet and add some oil to the center. Add your eggs into the middle and fry to preference. Top the eggs with lots of pico de gallo to simmer in.
  • Add the rest of the cooked ingredients back to the skillet for serving. Remove the skillet off heat and let it rest for 1 minute. Serve the whole skillet topped with some sliced avocado, queso fresco, more pico de gallo, cilantro, jalapeno, sour cream and warm tortillas. Enjoy!

Notes

Mexican vs. Spanish Chorizo 
What's the difference between these two freakin' delicious pork sausages? Basically, Spanish chorizo is a cured meat, so you can eat it without cooking it first. That's definitely not the case with Mexican chorizo — you'll need to cook the raw pork sausage before eating!
A lot of the flavor from Spanish chorizo comes from paprika, while Mexican chorizo gets its red color from spicy red pepper. Since we're cooking the sausage, we're using Mexican chorizo in this recipe. But if you come across a recipe that calls for chorizo and says to serve it raw, you can bet it's using Spanish chorizo. 

Nutrition

Calories: 845kcal | Carbohydrates: 61g | Protein: 59g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 365mg | Sodium: 1967mg | Potassium: 2285mg | Fiber: 15g | Sugar: 7g | Vitamin A: 1661IU | Vitamin C: 110mg | Calcium: 146mg | Iron: 8mg