Huevos Rancheros with Chorizo

Ingredients

• 50g Egg
• 36g Salsa
• 30g Queso fresco
• 50g Dry masa harina
• 30g Cooked pork chorizo

Method

1. 1Prepare the corn tortilla by mixing 50g of dry masa harina with approximately 40ml of warm water and a pinch of salt. Knead until a soft dough forms, let rest for 5 minutes.
2. 2Divide the dough in half and press between plastic wrap or parchment paper using a tortilla press (or flatten with a skillet) into a thin, even round tortilla about 6-7 inches in diameter.
3. 3Heat a non-stick skillet or griddle over medium-high heat (around 400°F/200°C) for about 1 minute. Cook the tortilla for about 30 seconds on the first side until it starts to brown, then flip and cook the second side for another 30 seconds until lightly charred and cooked through. Transfer to a plate and keep warm.
4. 4In the same skillet, add the 30g of cooked pork chorizo and warm through over medium heat for 1-2 minutes, stirring occasionally. Remove chorizo and set aside.
5. 5Add a light coating of cooking spray to the skillet and increase heat to medium. Crack the egg into the pan and fry until the whites are set but the yolk is still runny (about 2-3 minutes) or cook to your preference. Season with salt and pepper.
6. 6Place the warm tortilla on a plate and top with the fried egg in the center.
7. 7Arrange the warmed chorizo pieces around the egg, then top the egg with the salsa (about 2 tablespoons or 35.7g).
8. 8Finish by sprinkling the crumbled queso fresco (30g) over the top and egg.
9. 9Serve immediately while the tortilla is still warm and the egg yolk is at your desired consistency. Optional: add fresh cilantro or jalapeños for extra flavor.
10. 10**Nutrition Summary:**
11. 11- 1 egg (50.3g): 148 cal, 12.4g protein
12. 12- 50g masa harina (dry corn tortilla): 183 cal, 3.8g protein
13. 13- 30g chorizo: 104 cal, 5.8g protein
14. 14- 35.7g salsa: 10.4 cal, 0.5g protein
15. 15- 30g queso fresco: 89 cal, 5.7g protein
16. 16- **Total: ~534 calories, ~28.2g protein, ~64g carbs, ~15g fat**