mexican chorizo huevos rancheros
mexican chorizo huevos rancheros with mexican chorizo, corn tortillas, cooking spray, refried black beans, vegetable oil, large eggs, tomato salsa, cilantro, avocado, queso fresco
mexican chorizo, corn tortillas, cooking spray, refried black beans, vegetable oil, large eggs, tomato salsa, cilantro, avocado, queso fresco
- 12.0 ounce mexican chorizo
 - 8.0 corn tortillas
 - cooking spray
 - 15.0 ounce refried black beans
 - vegetable oil
 - 8.0 large eggs
 - 15.0 ounce tomato salsa
 - cilantro
 - avocado
 - queso fresco

- preheat oven to 400 degrees f.
 - arrange tortillas on 2 baking sheets, making sure they are evenly spaced and not overlapping.
 - lightly spray the top of each tortilla with cooking spray and then transfer the baking sheets into the oven.
 - bake for 10 to 12 minutes until crisp, but not brown.
 - heat a cast iron skillet over medium high heat.
 - once hot, stir in the chorizo, breaking it up with a wooden spoon as it starts to cook.
 - cook for 8 to 10 minutes or until chorizo is cooked through.
 - remove the cooked chorizo from the skillet with a slotted spoon to let any excess fat drip off.
 - place the chorizo in a medium bowl and set aside.
 - drain any excess fat left behind from the chorizo and, in the same skillet, add 2 3 teaspoons of oil.
 - carefully crack 3 eggs into the skillet, evenly spaced so they have room to cook, and cook until the egg white is solid, 3 to 4 minutes.
 - remove the fried eggs to a parchment lined baking sheet and repeat this process for remaining eggs.
 - to assemble, smear equal amounts of the refried beans on top of each crisp tortilla, followed by equal parts of the jarred salsa.
 - sprinkle equal amounts of the cooked chorizo on top of the salsa, followed by one fried egg on top of each tortilla.
 - serve immediately.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 12.0 ounce mexican chorizo
- 8.0 corn tortillas
- cooking spray
- 15.0 ounce refried black beans
- vegetable oil
- 8.0 large eggs
- 15.0 ounce tomato salsa
- cilantro
- avocado
- queso fresco

 ### Assistant: The ingredients you'll need are:
- 12.0 ounce mexican chorizo
- 8.0 corn tortillas
- cooking spray
- 15.0 ounce refried black beans
- vegetable oil
- 8.0 large eggs
- 15.0 ounce tomato salsa
- cilantro
- avocado
- queso fresco


You can follows these steps to make the recipe:
- preheat oven to 400 degrees f.
- arrange tortillas on 2 baking sheets, making sure they are evenly spaced and not overlapping.
- lightly spray the top of each tortilla with cooking spray and then transfer the baking sheets into the oven.
- bake for 10 to 12 minutes until crisp, but not brown.
- heat a cast iron skillet over medium high heat.
- once hot, stir in the chorizo, breaking it up with a wooden spoon as it starts to cook.
- cook for 8 to 10 minutes or until chorizo is cooked through.
- remove the cooked chorizo from the skillet with a slotted spoon to let any excess fat drip off.
- place the chorizo in a medium bowl and set aside.
- drain any excess fat left behind from the chorizo and, in the same skillet, add 2 3 teaspoons of oil.
- carefully crack 3 eggs into the skillet, evenly spaced so they have room to cook, and cook until the egg white is solid, 3 to 4 minutes.
- remove the fried eggs to a parchment lined baking sheet and repeat this process for remaining eggs.
- to assemble, smear equal amounts of the refried beans on top of each crisp tortilla, followed by equal parts of the jarred salsa.
- sprinkle equal amounts of the cooked chorizo on top of the salsa, followed by one fried egg on top of each tortilla.
- serve immediately.
- .

