Nothing Says Good Morning Like Smoky Huevos Rancheros

Much like Rachael Ray I'm a fan of the BLD (breakfast, lunch, dinner) recipes. BLD recipes can be made and enjoyed for any meal of the day. My dad and I also love hearty breakfasts with a Mexican flare.  He is forever perfecting his Chilaquiles dish- which features crispy tortillas, meat and salsa. It is always a hit in our house on the weekends! My other favorite Mexican morning dish is Tex-Mex Migas. Here in Austin every great Mexican restuarant has their version of these scrambled eggs with crispy tortilla chips. I like to drench mine in salsa and have some crumbled meat added in. 

My girl Rachael never lets me down when it comes to BLD meals with a kick of flavor. This Huevos Rancheros (fried egg on top of beans, chili sauce topped with queso fresco and avacado) recipe is hearty with a deep smoky flavor thanks to my favorite secret ingredient, Chiptoles in Adobo sauce. As Rachael suggested I added the can of chiles in adobo with their sauce into the food processor to create a paste. Whatever you dont use- just throw in a baggy in the freezer to use later. I use this paste in chili, when sauteeing veggies or making salsa. It adds a smoky depth of flavor with a bit of spice that will make a meal taste like it was cooking for hours. 

Turned out great!

Smoky Huevos Rancheros

• Extra virgin olive oil (EVOO), for brushing tortillas and drizzling
• 4 corn tortillas
• Salt and pepper
• 1/2 small onion, finely chopped
• 2 cloves garlic, finely chopped, pasted or grated
• 1 bay leaf
• 1 small cinnamon stick
• 1 tablespoon pureed chipotle in adobo
• 1 can petite diced tomatoes with chilies (15 ounces)
• 1 can tomato sauce (8 ounces)
• 1/3 pound chorizo or good-quality bacon, chopped-- Care Note: Could do spicy sausage crumbles too!
• 1 can black beans, rinsed and drained (14 ounces)
• About 1/2 teaspoon ground cumin
• 4 extra-large organic eggs
• 1 avocado, diced
• Juice of 1 lime
• A small handful of cilantro leaves
• 1 cup crumbled queso fresco or other mild cheese, shredded

Pre-heat oven to 400 F

Brush the corn tortillas with EVOO and season with a pinch of salt. Arrange the tortillas on a rack over a baking sheet. Bake to crispy and golden, 8-10 minutes.

Care note: On the show she put all these ingredients (minus bay leaf, cin. stick) in the food processor first then added to pot to heat. I did this and liked the pureed consistency. Meanwhile, heat a drizzle of EVOO in a small pot over medium-high heat. Add the onion and garlic and season with salt and pepper. Add the bay leaf, cinnamon stick, chipotle, tomatoes and tomato sauce to the pot and bring to a bubble. Reduce the heat to medium and let the sauce thicken for 10 minutes. Remove the bay leaf and cinnamon stick.

Add a drizzle of EVOO to a medium size skillet over medium-high heat. Add the chorizo or bacon and brown. Add the beans and season with cumin. Reduce the heat to low.

Add a drizzle of EVOO to a nonstick skillet or griddle pan. Add 4 eggs and cook to order – sunny, over-easy or fried.
Dress the diced avocado with lime juice.
To serve, place a crispy tortilla on plate, top with black beans and pour the red sauce over the beans in a thin, even layer. Top with an egg and arrange the avocado pieces around the dish. Sprinkle with cilantro and queso fresco. Repeat with the remaining ingredients and serve.