Ranch-Style Eggs with Chorizo and Tomato-Red Chile Sauce
INGREDIENTS
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Crispy Chorizo
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2 tablespoons canola oil, plus more to coat
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8 ounces chorizo sausage, casings removed
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Tomato-Red Chile Sauce
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1/2 Spanish yellow onion, chopped
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4 cloves garlic, finely chopped
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1 jalapeno, coarsely chopped
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1 cup dry red wine
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2 1/2 cups canned plum tomatoes and their juices, pureed until smooth and strained
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1/2 cup water
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2 tablespoons ancho chile powder
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2 tablespoons chipotle in adobo puree
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2 tablespoons pasilla chile powder
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2 tablespoons honey
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Salt and freshly ground black pepper
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Juice of 1 fresh lime
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Eggs
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2 tablespoons unsalted butter
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4 large eggs
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Salt and freshly ground black pepper
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For serving
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1/2 cup Lime Crema, recipe follows
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Finely grated zest of 1 lime
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Tomato-Red Chile Sauce, recipe follows
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4 fried corn tortillas, fried whole, plus more cut in strips, for garnish
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3/4 cup coarsely grated aged white Cheddar cheese
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5 fried eggs, over easy, recipe follows
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Crispy Chorizo, recipe follows
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Chopped fresh cilantro leaves, for garnish
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Lime Crema
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Juice of 1/2 lime (1 tablespoon)
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1/2 cup heavy cream
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