Salefork

Breakfast for 2

Mexican Bean Egg Empalmes

Corn tortillas hold seasoned beans, fried eggs, and piquin salsa for a warm Mexican breakfast.

$3.65per serving $$$
30 minstart to table
2servings

MexicanDairy-freeBreakfasts

Ingredients

  • 4 corn tortillas
  • 2 tbsp oil or lard
  • 1/2 cup pinto beans with chorizo
  • 2 eggs
  • piquin peppers salsa
  • chopped cilantro or pan roasted green onions
  • 3 cups cooked beans with some of their broth
  • 1 tsp ground cumin
  • 2 tbsp lard or oil
  • 1/2 cup onion
  • 1 clove garlic
  • 2 chorizos
  • salt and pepper
  • 2 tbsp piquin pepper
  • 1/4 tsp cumin seeds
  • 1/2 tsp mexican oregano
  • 4 kernels of black pepper
  • 1/3 a small white onion
  • 1 clove garlic
  • 1 tbsp vegetable or olive oil
  • 1/2 tbsp white or apple cider vinegar
  • 6 tbsp water
  • salt to taste (optional)

Steps

  1. Blend piquin peppers, cumin seeds, oregano, black pepper, white onion, garlic, oil, vinegar, water, and salt until smooth.
  2. Heat 2 tablespoons oil in a saucepan over medium heat, then cook onion and garlic for 3 minutes.
  3. Add chorizo and cook for 5 minutes, breaking it apart as it browns.
  4. Stir in cooked beans, cumin, salt, and pepper, then simmer for 10 minutes until thick.
  5. Warm the tortillas in a dry skillet for 30 seconds per side.
  6. Fry the eggs in the skillet until the whites and yolks are firm.
  7. Cook sausage until it reaches 160 F inside.
  8. Layer beans, eggs, piquin salsa, and cilantro or green onions between the warm tortillas.

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