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Huevos rancheros tacos recipe

Huevos rancheros tacos recipe

5 ratings

Created by The Tesco Real Food team

These breakfast tacos are worth getting up for! Load your tortillas with smashed avocado, scrambled egg and plenty of chorizo for big Mexican flavours. Perfect for a special weekend brunch. See method

  • Serves 4
  • Takes 30 mins
  • 642 calories / serving

Ingredients

  • 1 small red onion, finely sliced
  • 1 tbsp red wine vinegar
  • ½ lime, juiced​
  • 200g pack chorizo sausages for cooking
  • 1 ripe avocado, halved and destoned
  • 1 garlic clove, crushed
  • pinch of chilli flakes
  • 15g coriander, leaves and stalks roughly chopped
  • 8 mini tortillas
  • 6 eggs, lightly beaten
  • 75g feta, crumbled
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2675kj
    642kcal     32%

  • Fat

    43g 61%

  • Saturates

    14g 71%

  • Sugars

    3g 3%

  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 34.9g Protein 28.2g Fibre 3.1g

Method

  1. Put the sliced red onion into a small bowl and pour over the red wine vinegar and half the lime juice. Sprinkle over a pinch of salt and toss to coat the onion. Set aside.
  2. Cut the chorizo sausages open with a sharp knife and remove the sausagemeat from its casings. Place a large frying pan over a low-medium heat, crumble in the chorizo and cook for 6-8 mins, until the chorizo is golden and crisp and has released its oil. Remove from the pan with a slotted spoon and set aside to drain, leaving the oil in the pan. Remove from the heat.
  3. Whilst the chorizo is cooking, spoon the avocado flesh out into a bowl and mash with a fork. Add the remaining lime juice, crushed garlic, chilli flakes and half the coriander. Season to taste.
  4. Warm the tortillas. Return the pan to a low heat. Add the eggs and cook gently, stirring and folding, until scrambled.
  5. Divide the tortillas between plates and add a spoonful of avocado, followed by the eggs and chorizo. Drain the onion and sprinkle over the top, followed by the feta and remaining coriander.

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