Breakfast Huaraches
by V & V Supremo Foods, Inc.
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!
Ingredients
Pico de Gallo
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½ cup roma tomato, small dice and de-seeded
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2 Tbsp. white onion, finely chopped
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1 Tbsp. cilantro, chopped
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1 tsp. lime juice
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1 tsp. serrano pepper, finely chopped (de-seeded & de-veined)
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1/8 tsp. kosher salt
Toppings
13 Steps to complete
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1Pico de Gallo: In a small bowl combine tomato, onion, cilantro, lime juice, serrano pepper, and salt. Stir to combine. Refrigerate until ready to use.
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2Chorizo: 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.
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3Refried 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.
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4Add 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.
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5Huaraches: Add 1 Tbsp. of oil onto a large skillet or a griddle and heat for 2 minutes on medium heat.
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6Place 2 huaraches onto the pan and cover the pan with foil. Warm huaraches for 3 minutes (covered) on medium heat.
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7Remove 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.
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8Eggs: Pre-heat 2 tsp. vegetable oil on a medium non-stick sauté pan on low heat for 2 minutes.
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9Crack 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.
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10Repeat the process for the remaining eggs.
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11To 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.
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12Drizzle 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.
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13Serve warm and enjoy!
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