Breakfast Huaraches

Ingredients

Directions

1. 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. 2

   Chorizo: Preheat a small sauté pan for 2 minutes on medium heat. Add in 1 link of V&V Supremo® Chorizo (Pork, Beef or Chicken) 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. 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. 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. 5

   Huaraches: Add 1 Tbsp. of oil onto a large skillet or a griddle and heat for 2 minutes on medium heat.

6. 6

   Place 2 huaraches onto the pan and cover the pan with foil. Warm huaraches for 3 minutes (covered) on medium heat.

7. 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. 8

   Eggs: Preheat 2 tsp. vegetable oil in a medium non-stick sauté pan on low heat for 2 minutes.

9. 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. 10

    Repeat the process for the remaining eggs.

11. 11

    To assemble the huaraches, spread about ¼ cup of refried black beans on top of 1 huarache. Spread 1 Tbsp. of V&V Supremo® Crema Supremo® Brand Mexican Sour Cream over the beans and add ¼ cup chorizo on top the sour cream. Add about ¼ cup of V&V Supremo® Queso Fresco, crumbled, on top of the beans and lay 2 sunny-side up eggs on top of the cheese.

12. 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. 13

    Serve warm and enjoy!