Huevos Rancheros Breakfast Nachos

Ingredients

• 1 large bag of corn tortilla chips, preferably a thicker style chip like Zach’s.

• 1 cup Shredded Cheddar cheese

• 1 cup Shredded Pepperjack cheese

• 1 pkg of chorizo

For the Beans: 

• 1 T olive oil

• 1 small onion, chopped

• 1 jalapeno, chopped

• 2 cloves garlic, chopped

• 1 can of 14 ounces black beans or pinto beans

• 2 t Frank’s Red Hot

• 1 t ground cumin

• Juice of ½ a lime

• Salt

For the 3-Chile Salsa:

• 5 chile de arbol, seeded and stemmed  

• 3 EACH ancho and guajillo chile peppers, seeded and stemmed  

• 1½ cups vegetable or chicken stock

• A thin curl of orange skin

• 1 T olive oil

• 1 small red onion, finely chopped

• 2 cloves garlic chopped  

• 1 tsp ground cumin

• 1 lime

• 1 can 14 ounces fire roasted diced tomatoes

• Pinch of cinnamon or smoked cinnamon

• Salt and pepper

For Assembly:

• Butter

• 1 egg per person

• A small handful of cilantro, chopped

• Cotija cheese, crumbled

• Avocado, diced

• Pickled onions

• Pickled jalapeños

• Cilantro

• Sour cream

Preparation

Serves: 6

Preheat oven to 350. 

Pour chips in a single layer onto a baking sheet, and place in the oven for 5-7 minutes to lightly toast. Sprinkle with the two cheeses to evenly cover the chips. Place the tray back in the oven and turn off the heat. Allow the cheese to gently melt, and leave in the oven until ready to assemble.

Add the chorizo to a cast iron skillet over medium-high heat, breaking up to a crumble consistency. Cook until it crisps up, about 6-8 minutes, stirring occasionally. Turn off the heat and leave in the warm skillet until ready to assemble. 

Meanwhile, make the beans: Heat oil in a medium nonstick skillet with onions, seasoned with salt, add jalapeno, garlic, cumin, hot sauce, stir to combine. Add beans and heat through, add to food processor and process, add back to the pan and crisp beans at edges. 

Next make the salsa: Toast chile peppers and orange peel in a pot over medium-high heat until fragrant 3-4 minutes, add stock about 1½ cups and simmer at low boil to soften the peppers, then puree in a food processor or blender.  Meanwhile, heat olive oil in a skillet over medium-high heat, add red onions and soften a bit then add garlic, cumin, tomatoes, juice of 1 lime, cinnamon, salt and pepper, combine with pureed chiles. Set aside until ready to assemble.

When you are ready to assemble, pour the black beans, salsa and chorizo evenly over the cheesy nacho chips right on the baking sheet, sprinkle with Cotija cheese, avocado, pickle onions, cilantro and drizzle with sour cream. 

Option to top individual servings with fried eggs: Add a dab of butter per egg being cooked to a nonstick skillet over medium-low heat. Melt the butter and fry the egg to your liking. Place it on top of an individual heap of delicious nachos. Enjoy!