Birria Breakfast Recipe

Brunch

1. 1

   Prepare Ranchero Beans

   In a medium saucepan, heat the ranchero beans over medium heat until warmed through, stirring occasionally. If canned, follow the instructions on the package for heating. Season with salt and pepper to taste.

2. 2

   Cook the Eggs

   In a skillet, heat the olive oil over medium heat. Crack the eggs into the skillet and cook until the whites are set and the yolks are your desired doneness (sunny side up, over easy, etc.). Season with salt and pepper.

3. 3

   Warm the Tortillas

   In a separate skillet or on a griddle, warm the tortillas over medium heat for about 30 seconds on each side until pliable. Keep warm by wrapping in a clean kitchen towel.

4. 4

   Prepare Pico de Gallo

   In a bowl, combine diced tomatoes, onions, jalapeños, and cilantro to make your pico de gallo. Season with salt and lime juice to taste.

5. 5

   Assemble the Breakfast

   On each tortilla, layer a spoonful of ranchero beans, followed by a cooked egg, a scoop of pico de gallo, sliced avocado, and a sprinkle of shredded cheese. Top with additional cilantro if desired.

6. 6

   Serve

   Serve the assembled tortillas warm, either open-faced or rolled up, with extra pico de gallo on the side.