Great for Cinco De Mayo....
Ingredients:
6 eggs
6 chorizo
1 small onion (sliced)
1 tsp chilli powder
1 tsp paprika
1/2 tsp cumin
1 package sazon
1 tsp powder garlic
1 tsp olive oil
cheddar cheese
milk
1/2 cup sofrito
salt
pepper
goya black bean w/ sauce (1 can)
garlic
1/4 cup chopped fresh cilantro
sour cream
salsa
taco torilla
Instructions:
In a large skillet, fry the chorizo on medium heat. Once the meat is browned, remove from the heat and set a side so you may add the other ingredients to the chorizo.
Reserve 1 tbsp of the 1/4 cup of cilantro as a garnish, add the rest to the meat. Add chilli powder, paprika, cumin, powder garlic, sazon, onion slices and olive oil to the meat.
Return the meat to low-medium heat. Fry all the ingredients together for about 5 - 7 minutes. Remove from the heat and set aside. (See picture above for example)
Heat your frying pan on medium heat. While heating your pan, use a large bowl. Add the eggs, milk and a sprinkle of salt and pepper. Whisk the eggs. Add your eggs to the frying pan and gradually stir the eggs until there fully cooked and fluffy. Set aside your eggs.
In a saucepan, heat the goya beans on low. Add sofrito, a sprinkle of garlic, salt and pepper for flavor. Simmer.
While the beans simmer, take a small frying pan and drizzle the reserve olive oil and heat on high heat. Lightly brown the tortilla on each side. Set aside on a paper towel to soak the remaining oil on the tortilla.
Now build your breakfast taco. I like to add the meat first, then egg, beans, shredded cheese and sour cream. You can use the reserve cilantro as garnish.
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