Gluten-Free Tex-Mex Brunch Fiesta: Chorizo Huevos Rancheros Bowl
Discover our Gluten-Free Tex-Mex Brunch Fiesta recipe, the Chorizo Huevos Rancheros Bowl! Enjoy a scrumptious fusion of classic breakfast and Tex-Mex flavors in this visually stunning, mouthwatering dish perfect for your next brunch or special meal.
Allergens
None
Ingredients
- 4 gluten
- free corn tortillas
- 8 oz chorizo sausage, casing removed
- 4 large eggs
- 1 avocado, ripe but firm
- 1/2 cup black beans, cooked and well
- drained
- 1/2 cup shredded cheddar cheese, gluten
- free
- 1/2 cup fresh salsa, mild or medium
- 1/4 cup sour cream, gluten
- free
- Fresh cilantro leaves, for garnish
- Salt and black pepper, to taste
- Olive oil, for cooking
- Optional: hot sauce or extra salsa, for serving
Instructions
- '
- Heat a non stick skillet over medium heat. Add a drizzle of olive oil and the chorizo sausage. Cook until browned and cooked through, breaking it into crumbles as it cooks. Remove from pan and set aside.
- In the same skillet, gently fry the corn tortillas until warmed and slightly crispy. Set them on a plate lined with paper towels to drain any excess oil.
- Prepare two individual plates or bowls for serving. Lay one warm tortilla in each dish, overlapping if needed. Top each tortilla with a generous spoonful of black beans, followed by a layer of crumbled chorizo sausage.
- Poach the eggs: Fill a wide, shallow pan with water and bring to a simmer. Add a splash of vinegar. Crack each egg into a separate small dish or ramekin. Lower each egg into the simmering water, one at a time, for about 3 minutes, until the whites are set but yolks remain soft. Use a slotted spoon to remove and place on top of the chorizo covered tortillas.
- Split the avocado in half, remove the pit, and slice each half into thin wedges. Fan them out over the eggs. Top with shredded cheddar cheese and a dollop of sour cream. Add a generous spoonful of salsa on the side or drizzled over the top.
- Finish each dish with a sprinkle of salt, freshly ground black pepper, and a few leaves of fresh cilantro for garnish. Optionally, serve with hot sauce or extra salsa on the side.
Chef’s Insight
The key to this dish is balancing flavors and textures, with the warm, crispy tortillas contrasting the creamy avocado and poached eggs.
Notes
Feel free to adjust the spice levels according to personal preference. The use of gluten-free corn tortillas ensures a safe and delicious meal for those with gluten sensitivities or allergies.