Mexican Ranchero Breakfast

Mexican Ranchero Breakfast

  • Prepare: 10M
  • Cook: 25M
  • Total: 35M
Mexican Ranchero Breakfast

Mexican Ranchero Breakfast

Diets

  • Gluten free

Ingredients

  • Meat

    • 1 (9 oz tube Pork chorizo
  • Produce

    • 1 Avocado, pitted
    • 1/4 cup Cilantro, fresh leaves
    • 1 Garlic clove, large
    • 1 Jalapeno pepper
    • 1/2 Onion, medium
    • 1 Roma tomato
  • Refrigerated

    • 8 Eggs, large
  • Canned Goods

    • 1 (16 oz can Refried beans
  • Condiments

    • 1 1/2 cups Salsa
  • Oils & Vinegars

    • 1 Vegetable oil
  • Bread & Baked Goods

    • 8 6-inch corn tortillas
  • Dairy

    • 3/4 cup Monterey jack cheese, Grated
    • 1 Sour cream
  • Time
  • Prepare: 10M
  • Cook: 25M
  • Total: 35M

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Description

I'll have what She's having!

Ingredients

  • 1 (9 oz) tube pork chorizo (I used Cacique brand)
  • ½ medium onion, chopped
  • 1 jalapeno pepper (seeded if desired), finely chopped
  • 1 large garlic clove, peeled and finely diced
  • 1½ cups salsa
  • 1 (16 oz) can refried beans
  • Vegetable oil
  • 8 (6 inch) corn tortillas
  • 8 large eggs
  • ¾ cup grated Monterey Jack cheese
  • 1 avocado, pitted, peeled and diced
  • 1 roma tomato, diced
  • ¼ cup fresh cilantro leaves, chopped
  • Sour cream, optional for topping

Directions

  • In a medium-sized skillet on medium heat, slowly cook chorizo for 5 minutes, stirring frequently, breaking it apart. Add in onion, jalapeno pepper and garlic, then cook an additional 5 minutes until full cooked.
  • Reduce heat to low, stir in the salsa and keep warm.
  • Heat the refried beans, in a small saucepan or the microwave.
  • Add 3 tablespoons vegetable oil to a medium skillet on medium high heat. Place a tortilla in the skillet and cook until lightly golden, about 35 seconds. Flip and cook for 35 seconds more (you don’t want them really crispy, they should still be flexible). Cook the remaining tortillas, adding a bit more oil to the pan if necessary. Place 1 or 2 tortillas on each serving plate.
  • Spread the refried beans on the tortillas.
  • Add another tablespoon of oil to the skillet and crack the eggs into the skillet (I did 4 at a time). Cook until the bottoms are set and the edges golden, about 2 minutes. Turn the heat to medium-low, cover and cook until set, about 2 minutes more. Place 1 egg on each tortilla and spoon the chorizo sauce over the eggs. Sprinkle with the cheese, avocado, tomato and cilantro. Top with sour cream, if desired.
  • Serves: 8 servings
  • Prepare: 10 mins
  • Cook Time: 25 mins
  • TotalTime:
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Title:

Mexican Ranchero Breakfast - Culinary Envy

Descrition:

Mexican Ranchero Breakfast is crisp edged, runny fried eggs served on hot corn tortillas, topped with creamy refried beans and smothered in a chorizo salsa.

Mexican Ranchero Breakfast

  • Meat

    • 1 (9 oz tube Pork chorizo
  • Produce

    • 1 Avocado, pitted
    • 1/4 cup Cilantro, fresh leaves
    • 1 Garlic clove, large
    • 1 Jalapeno pepper
    • 1/2 Onion, medium
    • 1 Roma tomato
  • Refrigerated

    • 8 Eggs, large
  • Canned Goods

    • 1 (16 oz can Refried beans
  • Condiments

    • 1 1/2 cups Salsa
  • Oils & Vinegars

    • 1 Vegetable oil
  • Bread & Baked Goods

    • 8 6-inch corn tortillas
  • Dairy

    • 3/4 cup Monterey jack cheese, Grated
    • 1 Sour cream

The first person this recipe

culinaryenvy.com

culinaryenvy.com

417 0

Found on culinaryenvy.com

Culinary Envy

Mexican Ranchero Breakfast - Culinary Envy

Mexican Ranchero Breakfast is crisp edged, runny fried eggs served on hot corn tortillas, topped with creamy refried beans and smothered in a chorizo salsa.