Make-Ahead Huevos Rancheros Wraps

Make-Ahead Huevos Rancheros Wraps
Yields 4
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Ingredients
  1. 8 oz. chorizo, or your favorite sausage
  2. 8 large eggs
  3. 1/3 c. milk
  4. 1 T. butter
  5. kosher salt, to taste
  6. freshly ground black pepper, to taste
  7. 4 flour or corn tortillas, about 8" in diameter
  8. 1 c. shredded Mexican cheese blend
  9. 1 c. homemade smoky salsa or your own favorite salsa
  10. optional ingredients and toppings
  11. pickled red onions
  12. black beans, rinsed and drained
  13. fresh avocado slices or guacamole
  14. queso fresco or feta crumbles
  15. chopped fresh cilantro
  16. sour cream
  17. fresh lime wedges, for squeezing over the top
Instructions
  1. In a large non-stick skillet over medium to medium-high heat, cook the chorizo until done, breaking it into smaller pieces with the spatula. Remove chorizo to a paper towel lined plate. Drain excess grease from skillet and carefully wipe out the interior with a paper towel. Reduce heat on stove top to medium. Return skillet to heat.
  2. In a medium bowl, whisk together eggs and milk until thoroughly incorporated. Add butter to skillet. Once butter is melted, pour in the egg and milk mixture. With a spatula, gently stir and scrape the bottom of the skillet every minute or so until the eggs are cooked to your liking. Season with salt and pepper, to taste. Remove from heat.
  3. At this point, you can place the chorizo and the scrambled eggs in separate containers and refrigerate until ready to prepare one or more huevos rancheros wraps.
  4. When ready to eat, place some of the scrambled eggs and chorizo across the center of a tortilla. Then add some cheese. Roll it up, place it on a plate, and microwave until the wrap is warmed and the cheese is melted. Serve with salsa spooned over the top. Feel free to add on any of the optional ingredients and toppings, as desired.
Adapted from A Farm Girls Dabbles
Rosemary Farm https://www.rosemaryfarm.com/
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