Huevos Rancheros

Fried eggs served on warm corn tortillas blanketed with a chunky tomato-chili ranch sauce.

Ingredients

• 700g cured chorizo
• 400g white rice
• a handful of rehydrated dried chilies
• 1/2 tsp ground cinnamon
• 1/4 cup neutral vegetable oil
• 2 red bell peppers, chopped
• a handful of fresh cilantro, chopped
• pickled red onions, to taste
• 1 cup chicken stock
• 1/2 tsp smoked paprika
• a generous handful of avocado
• a generous spoonful of lime wedges

Instructions

1. 1

   Gather and prep the bolillo rolls and chicken thighs, measuring everything out so it is ready to go.

2. 2

   Heat olive oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the minced garlic and white onions, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the chicken thighs, season with ground cinnamon, and cook until just done, about 15 mins.

5. 5

   Warm the bolillo rolls alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the bolillo rolls and spoon the cooked mixture over the top.

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