Рецепт Mexican Ranchero Breakfast
Mexican Ranchero Breakfast dish adds some fabulous South of the Border flavor, and is sure to be a hit at your next family gathering!
Подготовка: | Mexican |
Приготовление: | Порций: 8 |
Ингредиенты
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Инструкции
- 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.