Name: LUNA Mexican Kitchen - The Alamedas Plato De Chorizo Con Huevos Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 200 grams House-made chorizo; 4 pieces Pasture-raised eggs; 1 tsp Salt; 1 tsp Black pepper; 500 grams Potatoes; 2 tbs Olive oil; 1 tsp Garlic powder; 1 tsp Paprika; 1 tsp Salt; 300 grams Rancho Gordo pinto beans; 1 small Onion; 2 cloves Garlic; 1 tsp Cumin; 1 tsp Salt; 250 grams Corn masa harina; 150 ml Water; 1 tsp Salt; 100 grams Queso fresco; 2 tbs Chopped cilantro

MEZCAL MILK PUNCH

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

house-made chorizo scrambled with pasture-raised eggs, breakfast potatoes, refried Rancho Gordo pinto beans topped with queso fresco, and handmade corn tortillas

In a skillet over medium heat, add the house-made chorizo. Cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.

Cook the Chorizo

In a bowl, whisk together the pasture-raised eggs, salt, and black pepper. Pour the egg mixture into the skillet with the cooked chorizo and gently stir until the eggs are just set, about 2-3 minutes.

Scramble the Eggs

Wash and dice the potatoes into small cubes. In a pot, cover the diced potatoes with water and bring to a boil. Cook for about 10 minutes until slightly tender, then drain.

Prepare the Potatoes

In a skillet, heat olive oil over medium heat. Add the drained potatoes, garlic powder, paprika, and salt. Cook, stirring occasionally, until crispy and golden brown, about 10-15 minutes.

Fry the Potatoes

In a saucepan, heat a little oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

Sauté the Aromatics

Add the cooked Rancho Gordo pinto beans, cumin, and salt. Mash the beans with a fork or potato masher, and cook until heated through and creamy, about 5-7 minutes.

Cook the Beans

In a bowl, combine corn masa harina and salt. Gradually add water, mixing until a smooth dough forms.

Make the Dough

Divide the dough into small balls. Using a tortilla press or rolling pin, flatten each ball into a tortilla. Cook each tortilla on a hot skillet for about 1-2 minutes on each side until lightly toasted.

Cook the Tortillas

On a plate, serve a portion of chorizo and eggs, a side of crispy breakfast potatoes, refried beans, and warm handmade corn tortillas. Top with crumbled queso fresco and chopped cilantro.

Assemble the Dish

House-made chorizo

Pasture-raised eggs

Salt

Black pepper

Potatoes

Olive oil

Garlic powder

Paprika

Rancho Gordo pinto beans

Onion

Garlic

Cumin

Corn masa harina

Water

Queso fresco

Chopped cilantro