Huevos Rancheros Breakfast Nachos
Nachos for breakfast? Yes, please!
It makes perfect sense, if you ask me.
What could possibly be better than Huevos Rancheros Nachos first thing in the AM to get you off to a super-charged version of yourself?
Actually, that’s pretty much the entire purpose of huevos rancheros, if you think about it. Historically, I mean.
Traditionally served midmorning, huevos rancheros originated as a breakfast dish consisting of eggs, beans, rice, and potatoes, served with tortillas + sometimes guacamole + sometimes a sauce. It was served–you guessed it–to ranchers as the breakfast of champions.
I took a delicious huevos rancheros recipe and twisted the rules a bit by converting it to nachos because…nachos. If these nachos don’t make your heart skip a beat, you probably didn’t have a pulse to begin with. Layer upon glorious layer of goodness.
Crispy tortillas + fluffy eggs + spicy chorizo + piquant jalapenos + plump black beans + savory cotija + bright tomatoes + sweet corn + determined green onions + creamy avocados
all slathered with a smoky + savory ranchero sauce.
Oh, that sauce! It is from Sommer at A Spicy Perspective. You need this ranchero sauce in your life. Before diving into the nachos instructions below, you need to make that sauce. You will come up with an infinite list of things to put it on!
And then there’s the chorizo. Good golly, Miss Molly. There is a small chorizo fan club living under this roof. (NOTE: Although this recipe is for 4 people, I only used 3 links/half a pound of chorizo because it is so rich. But you do you.)
Meditate for just a moment about how good your life is. Then dive in elbows-deep to these amazing nachos.
Wash them down with some Tecate, Sol, or sparkling wine.
If you try these Huevos Racheros Breakfast Nachos, I’d love to hear about it! Leave a comment below and tag #nakedepicurean on Instagram so we can celebrate together!
Huevos Rancheros Breakfast Nachos for 4
- The Best Ranchero Sauce Recipe
- 8 flour tortillas
- olive oil
- garlic salt
- 3-4 links (½ pound-ish) of fresh Mexican chorizo
- 15 ounces black beans
- 11 ounces sweet yellow corn
- 2 ripe avocados, sliced
- 2 green onions, sliced
- ¾ cup cotija cheese, crumbled
- fresh jalapeno slices
- grape or cherry tomatoes
- 4 or more large eggs
options: cilantro, salsa verde, pico de gallo, sour cream, hot sauce
for the tortillas:
- Preheat oven to 400 degrees F.
- Slice the tortillas into 6-8 pieces, as you would a pizza.
- Lay the tortillas flat and in a single layer on a baking sheet. Brush the tortillas with olive oil and garlic salt.
- Bake the tortillas for 5 minutes or until they are crispy and golden brown in color. Keep an eye on them as they are baking to avoid burning any tortillas.
- Allow tortillas to cool for a couple of minutes before loading them up with all the goody.
for the nachos
- Warm the ranchero sauce on the stovetop.
- Cook the chorizo in a large nonstick skillet over medium heat. Use a wooden spoon to break it apart, cooking it till it is brown and crisp, about 5 minutes. Transfer to a paper towel-lined plate. Wipe out the skillet with a paper towel.
- Lightly beat the eggs with S&P in a medium bowl. Cook eggs in chorizo pan to desired consistency.
- Meanwhile, pour the beans in a small bowl. Warm in the microwave. Do the same with the corn.
- Top the tortillas with eggs, then chorizo. Then top with warm black beans, corn, cotija, onions, tomatoes, jalapenos, and avocado (and pretty much anything else you like). Then give them a good slathering of ranchero sauce.