Cinco De Mayo
When you think Cinco de Mayo, you immediately think of dinner with friends consuming all things tacos, fajitas, guac, and salsa, right? Why not start this year’s Cinco de Mayo with a hearty, delicious Mexican breakfast to get your day going instead of only looking forward to dinner and drinks after work? Or, if you’re a breakfast-for-dinner kind of person, test this recipe out! You’ll enjoy the fresh ingredients, and if you’ve never fried an egg before, now is your chance to master it!
Fresh Ingredients
A dish of any type stands out when the ingredients are fresh. Using fresh tomatoes in this recipe will set the flavor apart. With spring approaching, the fruits and vegetables we long for in the winter are slowly becoming readily available and in their best form!
Some of the best Mexican dishes are topped with fresh guacamole and salsa. Those key sides are what aid in bringing out other flavors in the dish. Head to the grocery store (or if your local farmer’s market is open, even better) and grab some fresh tomatoes to prep for your hearty Cinco de Mayo breakfast!
Fresh Huevos Rancheros:
Serving Size: 4 servings (makes 8 tacos)
2lb diced ripe tomatoes
½ medium onion diced
1 jalapeno finely diced (or sub green chili peppers for a milder flavor)
2 tbsp lemon juice
2 tsp salt
1 clove minced garlic
½ cup olive oil
2 (15oz) cans of black beans
¾ tsp ground cumin
¼ tsp smoked paprika
8 large eggs
2 tbsp fresh cilantro coarsely chopped
For serving:
Fresh sliced avocado
Coarsely chopped cilantro
Crumbled queso fresco
In a bowl, combine diced tomatoes, diced onion, diced jalapeno, lemon juice, half the garlic, and salt. Mix to combine.
Remove 1 ½ cups of the salsa and set aside. Heat the remaining salsa in a pan on medium heat, stirring until it thickens to create ranchero sauce. Set aside in a separate bowl to keep warm.
Heat a couple of tablespoons of oil in the same pan on medium heat. Add remaining garlic and stir. Add black beans (including their liquid), cumin, paprika, and ½ cup fresh salsa. Cook until smooth and thick. Season with salt and remove from heat once desired texture is reached. I like to use a wooden spoon to mash ingredients together to create the refried beans.
In another skillet, heat oil for eggs on medium heat. Crack the eggs in the skillet, and don’t touch. Once the egg whites begin to “dance” or bubble up around the edges and the egg whites are hardened, transfer the eggs to a plate and repeat until all eggs are cooked. (Egg yolk should still be runny.) Depending on the size of your pan, you may be able to do multiple eggs at once.
Use a skillet or griddle to lightly heat tortillas.
To plate:
Add 2 tortillas to a plate, spread refried beans on tortillas, add one egg to each tortilla, add ranchero sauce to the eggs, add fresh salsa, and garnish with avocado, queso fresco, and fresh cilantro. Enjoy!
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