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Breakfast Huaraches

Breakfast Huaraches

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30 Min
2
Servings
25
ingredients

Begin your day with this hearty, authentic Mexican breakfast with chorizo, refried beans, over-easy eggs, and pico de gallo!

 

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Ingredients

Pico de Gallo

Toppings

13 Steps to complete

  • 1
    Pico de Gallo: In a small bowl combine tomato, onion, cilantro, lime juice, serrano pepper, and salt. Stir to combine. Refrigerate until ready to use.
  • 2
    Chorizo: Pre-heat a small sauté pan for 2 minutes on medium heat. Add in 1 link of chorizo to the pan and cook for 10-12 minutes (break up chorizo while cooking). Remove from pan, set aside, and cover to keep warm.
  • 3
    Refried Black Beans: Using the same pan, add 2 Tbsp. of vegetable oil to the pan. Keep the pan on medium heat, add in onion and sauté for 1 minute.
  • 4
    Add garlic and sauté for 30 seconds. Stir in refried beans. Add in chicken stock and stir until the beans have soaked up the liquid (4-5 minutes). Set aside and keep warm.
  • 5
    Huaraches: Add 1 Tbsp. of oil onto a large skillet or a griddle and heat for 2 minutes on medium heat.
  • 6
    Place 2 huaraches onto the pan and cover the pan with foil. Warm huaraches for 3 minutes (covered) on medium heat.
  • 7
    Remove foil, flip huaraches over and continue to heat for 2 minutes uncovered. Remove and set aside. Follow the same cooking process to cook the remaining (2) huaraches.
  • 8
    Eggs: Pre-heat 2 tsp. vegetable oil on a medium non-stick sauté pan on low heat for 2 minutes.
  • 9
    Crack 2 eggs into the pan. Let the eggs cook for 4-5 minutes and add 1 tsp. of butter to the pan. Baste your eggs with butter until whites are set and a film forms over the yolks; season eggs with 1/8 tsp. salt and 1/8 tsp. black pepper and continue to cook for 2 more minutes. Do not flip them over.
  • 10
    Repeat the process for the remaining eggs.
  • 11
    To assemble your huaraches. Spread about ¼ cup of refried black beans on top of 1 huarache. Spread 1 Tbsp. of sour cream over the beans and add ¼ cup chorizo on top the sour cream. Add about ¼ cup of Queso Fresco on top of the beans and lay 2 sunny-side up eggs on top of the cheese.
  • 12
    Drizzle sour cream over the eggs (about 2 Tbsp.) Add about 2 Tbsp. of Pico de Gallo between the eggs. Repeat this process for the remaining huaraches.
  • 13
    Serve warm and enjoy!
Pico de Gallo: In a small bowl combine tomato, onion, cilantro, lime juice, serrano pepper, and salt. Stir to combine. Refrigerate until ready to use.; Chorizo: Pre-heat a small sauté pan for 2 minutes on medium heat. Add in 1 link of chorizo to the pan and cook for 10-12 minutes (break up chorizo while cooking). Remove from pan, set aside, and cover to keep warm.; Refried Black Beans: Using the same pan, add 2 Tbsp. of vegetable oil to the pan. Keep the pan on medium heat, add in onion and sauté for 1 minute.; Add garlic and sauté for 30 seconds. Stir in refried beans. Add in chicken stock and stir until the beans have soaked up the liquid (4-5 minutes). Set aside and keep warm.; Huaraches: Add 1 Tbsp. of oil onto a large skillet or a griddle and heat for 2 minutes on medium heat.; Place 2 huaraches onto the pan and cover the pan with foil. Warm huaraches for 3 minutes (covered) on medium heat.; Remove foil, flip huaraches over and continue to heat for 2 minutes uncovered. Remove and set aside. Follow the same cooking process to cook the remaining (2) huaraches.; Eggs: Pre-heat 2 tsp. vegetable oil on a medium non-stick sauté pan on low heat for 2 minutes.; Crack 2 eggs into the pan. Let the eggs cook for 4-5 minutes and add 1 tsp. of butter to the pan. Baste your eggs with butter until whites are set and a film forms over the yolks; season eggs with 1/8 tsp. salt and 1/8 tsp. black pepper and continue to cook for 2 more minutes. Do not flip them over.; Repeat the process for the remaining eggs. ; To assemble your huaraches. Spread about ¼ cup of refried black beans on top of 1 huarache. Spread 1 Tbsp. of sour cream over the beans and add ¼ cup chorizo on top the sour cream. Add about ¼ cup of Queso Fresco on top of the beans and lay 2 sunny-side up eggs on top of the cheese.; Drizzle sour cream over the eggs (about 2 Tbsp.) Add about 2 Tbsp. of Pico de Gallo between the eggs. Repeat this process for the remaining huaraches.; Serve warm and enjoy!

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