Much like Rachael Ray I’m a fan of the BLD (breakfast, lunch, dinner) recipes. BLD recipes can be made and enjoyed for any meal of the day. My dad and I also love hearty breakfasts with a Mexican flare. He is forever perfecting his Chilaquiles dish- which features crispy tortillas, meat and salsa. It is always a hit in our house on the weekends! My other favorite Mexican morning dish is Tex-Mex Migas. Here in Austin every great Mexican restaurant has their version of these scrambled eggs with crispy tortilla chips. I like to drench mine in salsa and have some crumbled meat added in.
My girl Rachael never lets me down when it comes to BLD meals with a kick of flavor. This Huevos Rancheros (fried egg on top of beans, chili sauce topped with queso fresco and avacado) recipe is hearty with a deep smoky flavor thanks to my favorite secret ingredient, Chiptoles in Adobo sauce.
As Rachael suggested I added the can of chiles in adobo with their sauce into the food processor to create a paste. Whatever you don’t use- just throw in a baggy in the freezer to use later. I use this paste in chili, when sauteing veggies or making salsa. It adds a smoky depth of flavor with a bit of spice that will make a meal taste like it was cooking for hours.
- Extra virgin olive oil (EVOO), for brushing tortillas and drizzling
- 4 corn tortillas
- Salt and pepper
- 1/2 small onion, finely chopped
- 2 cloves garlic, finely chopped, pasted or grated
- 1 bay leaf
- 1 small cinnamon stick
- 1 tablespoon pureed chipotle in adobo
- 1 can petite diced tomatoes with chilies (15 ounces)
- 1 can tomato sauce (8 ounces)
- 1/3 pound chorizo or good-quality bacon, chopped– Care Note: Could do spicy sausage crumbles too!
- 1 can black beans, rinsed and drained (14 ounces)
- About 1/2 teaspoon ground cumin
- 4 extra-large organic eggs
- 1 avocado, diced
- Juice of 1 lime
- A small handful of cilantro leaves
- 1 cup crumbled queso fresco or other mild cheese, shredded
- Pre-heat oven to 400 F
- Brush the corn tortillas with EVOO and season with a pinch of salt. Arrange the tortillas on a rack over a baking sheet. Bake to crispy and golden, 8-10 minutes.
- Care note: On the show she put all these ingredients (minus bay leaf, cin. stick) in the food processor first then added to pot to heat. I did this and liked the pureed consistency.
- Meanwhile, heat a drizzle of EVOO in a small pot over medium-high heat. Add the onion and garlic and season with salt and pepper. Add the bay leaf, cinnamon stick, chipotle, tomatoes and tomato sauce to the pot and bring to a bubble. Reduce the heat to medium and let the sauce thicken for 10 minutes. Remove the bay leaf and cinnamon stick.
- Add a drizzle of EVOO to a medium size skillet over medium-high heat. Add the chorizo or bacon and brown. Add the beans and season with cumin. Reduce the heat to low.
- Add a drizzle of EVOO to a nonstick skillet or griddle pan. Add 4 eggs and cook to order – sunny, over-easy or fried.
- Dress the diced avocado with lime juice.
- To serve, place a crispy tortilla on plate, top with black beans and pour the red sauce over the beans in a thin, even layer. Top with an egg and arrange the avocado pieces around the dish. Sprinkle with cilantro and queso fresco. Repeat with the remaining ingredients and serve.