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Huevos Rancheros with Wagyu Beef Chorizo

Prep Time: 60 Minutes
Cook Time: 60 Minutes
Servings: 6-8
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Chorizo
  • 8 TBSP Grapeseed Oil (divided)
  • 12 Corn Tortillas
  • 24 OZ San Marzano Whole Tomatoes in Juice
  • 1/2 Sweet Onion (small diced)
  • 1/2 CUP Fresh Cilantro (chopped) (plus additional to garnish)
  • 2 TBSP Canned Chipotle Chiles in Adobo (chopped)
  • 1 Guajillo Chile (stem removed)
  • 3 Garlic Cloves (minced)
  • 1 TSP Salt
  • 12 large eggs
  • 12 OZ Queso Fresco (crumbled)
  • 2 Avocados (sliced)
  • 16 OZ Black Beans (mashed)
  • 1 TSP Butter Oil
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)

Salsa Fresca

  • 3 Roma Tomatoes (small diced)
  • 1/2 Red Onion (small diced)
  • 2 Garlic Cloves (minced)
  • 1/4 CUP Cilantro Leaves (minced)
  • 1 Lime (juiced)
  • 1/2 TSP Kosher Salt


  • Blender or Food Processor
  • Stainless Steel Sauté Pan
  • Nonstick Skillet


In a bowl, add the diced roma tomatoes, diced red onion, minced garlic cloves, minced cilantro leaves, juice from one lime, and kosher salt.

Mix all ingredients together, and reserve.


In a medium size stainless steel sauté pan, sauté the diced sweet onions and minced garlic.

Once the onion is translucent, add the San Marzano whole tomatoes in juice, chopped chipotle chiles, guajillo chile, chopped cilantro, and salt.

Bring this up to a simmer, and then reduce the heat to low. Slowly simmer for 45 minutes.

Once cooked, purée the mixture in a blender or food processor until smooth.

Season to taste with kosher salt and freshly ground black pepper. This is your ranchero sauce.

Recommendation: add a little lime juice if the sauce needs some acidity.


Heat 1 tablespoon of grapeseed oil in a medium size, heavy skillet over medium heat. Heat until hot but not smoking.

Place 2 tortillas in the skillet, and cook for 30 seconds, then flip over with tongs and cook for an additional 30 seconds.

Place the cooked tortillas on paper towels to drain off the oil.

Cook the remaining tortillas the same way, adding 1 tablespoon of grapeseed oil to skillet for each batch of tortillas.

In a small pot, warm the mashed black beans with a 1/4 cup of the ranchero sauce. Season to taste with kosher salt.

Heat a medium size sauté pan to medium-high heat. Add two tablespoons of grapeseed oil, and let it get warm.

Add the Fullblood Wagyu beef chorizo in small pieces to the pan. Once all of the chorizo has been added, break it up with a wooden spoon.

Cook the chorizo for 10 minutes, while continuing to break it up as you cook. Once the Wagyu beef chorizo is cooked, reserve and keep it warm.

Heat 1 teaspoon butter oil in a small, nonstick skillet over medium-high heat until melted.

Crack 2 eggs into a small bowl, and then carefully transfer the eggs to the nonstick skillet.

Cook the eggs for 1-2 minutes on each side for runny yolks (or to desired doneness).

Transfer the eggs to a plate and keep warm and covered.

Cook the remaining 10 eggs in the same way. Season the eggs with salt and pepper.


Place two cooked tortillas on a plate.

Top with 1/4 cup of the mashed black beans (spread on the tortillas with a knife).

Drizzle some ranchero sauce on top of the beans.

Add some salsa fresca and crumbled queso fresco.

Top with two eggs and some sliced avocado, and add more crumbled queso fresco.

Drizzle with additional ranchero sauce, and finish by adding the cooked Fullblood Wagyu beef chorizo.

Garnish with fresh cilantro.

Serve warm, and enjoy!

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