On Sunday, I woke up and wanted a good hearty
breakfast. BUT…I wanted something
different than I normally make. No
muffins, no pancakes, no waffles. I
wanted something that challenged me in the kitchen and brought some versatility
to our somewhat boring breakfast rotation.
The first thing I thought about was huevos rancheros. It’s filling, it’s different, and it’s
delicious. I couldn’t wait to make
it. Now the challenge was…HOW?
I started scouring the web for various recipes. It seemed like every recipe was
different. One called for you to make
your own salsa (which I didn’t feel like making), most had barely cooked eggs
(I like mine medium-well), and most importantly, all of them had no meat! What the heck? I needed some meat. What better to go with a Mexican breakfast
dish than chorizo? I experimented and it
was amazing. Here’s my creation:
Huevos Rancheros
1 15oz can black beans
½ c water
1 tsp salt, divided
1 tsp pepper, divided
1 tsp hot Mexican chili powder (or regular chili powder),
divided
1 tsp garlic powder, divided
1 tsp onion powder, divided
1 tsp cumin, divided
1 tsp olive oil
16oz ground chorizo
½ c diced onion
1 jalepeno, chopped
2 garlic cloves, minced
6-7 canned whole peeled tomatoes, seeds removed
1 tbsp vegetable oil
4 corn tortillas
4 large eggs
¼ c crumbled queso fresco
chopped cilantro for garnish (optional)
Drain and rinse black beans.
Add black beans and ½ c water to a small pot at medium heat. Add half of the salt, pepper, chili powder,
garlic powder, onion powder, and cumin.
Stir and bring to a boil. Once
heated, use a fork to mash some of the beans and reduce heat to low until ready
to use.
Heat olive oil in a skillet over medium-high heat. Brown ground chorizo. Add jalepeno, garlic, and onion about half
way through cooking. Once chorizo is
browned, crush tomatoes into the chorizo mixture using your hands. Add remaining salt, pepper, chili powder,
garlic powder, onion powder, and cumin.
Bring to a boil and then simmer until ready to use.
Note: I grabbed fresh chorizo from the grocery store packaged meat section. Hopefully you can find it at a grocery store near you. Remove the skin, add it to the pan, and brown it.
Coat a cast iron skillet in vegetable oil. Heat 2 tortillas until browned on both
sides. Break one egg over each
tortilla. Carefully flip tortilla to
cook egg to desired doneness. Flip
tortillas and eggs back over and cook a couple of minutes. Repeat with remaining tortillas and eggs.
Tip: Cooking method for eggs may vary depending on how well you want your eggs cooked. If you want them sunny-side up, then you can fry them in a separate pan and just place them on top of the tortillas. Cooking them on top of the tortillas works well for medium or medium-well eggs.
Place tortillas and eggs on a plate, top with black beans,
chorizo mixture, and queso fresco. You
can also garnish with green onion and/or chopped cilantro.
NOW…WHAT YOU HAVE BEEN WAITING FOR! It’s time to announce the winner of our
1-year anniversary giveaway! We want to
thank those of you who commented on the blog and gave us feedback on
Facebook. It is always great to hear
from those who have followed us from the beginning and those new fans who we
want to keep wanting more. This year is
sure to bring more goodies, so be sure to stay tuned! And don’t forget that you can always contact
us with recommendations for improvements at nopressurecookercontact@gmail.com.
DRUMROLL PLEASE………………………………………………………………………………………………
AND THE WINNER IS…………………………………………….
JODY LAURA!!!
Jody, thank you so much for your feedback! We hope that you continue to follow us and
please enjoy some of our favorite kitchen items as a token of our appreciation!
*Jody, please send your full name and home address to our email address and we'll ship the goodies out to you as soon as possible :)
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