By ohioeggs Breakfasts, Brunches
October 7, 2016
Huevos Rancheros Tacos
Turkey Chorizo Sausage (Recipe Below)
1 can black beans (15.5 oz) drained – reserve 1 TBS liquid
1 tsp Chili Powder (more or less to taste)
1/2 tsp Ground Cumin
8 oz. Cheese (Shredded Mexican Blend, or Queso Fresco, etc.)
1 Small Onion Pickled (Recipe below)
Turkey Chorizo Sausage
1 lb Ground Turkey (White, dark or a mix)
1 tsp Chili Powder
1 tsp Salt
2 tsp Smoked Paprika
1/2 tsp Crushed Red Pepper
1 tsp Mexican Oregano
1 tsp Ground Cumin
1/2 tsp Ground Cinnamon
1/4 tsp Ground Cloves
1/4 tsp Ground Ginger
1 tsp Ground Coriander
1/2 tsp Black Pepper
1 tsp Dark Brown Sugar
1 1/2 tsp Garlic, finely chopped
1 tbsp Red Wine Vinegar
Quick Pickled Onions
1 Medium red onion – thinly sliced
1/2 cup Apple Cider Vinegar
1 tsp Sugar
1 1/2 tsp Kosher or sea salt
Prepare chorizo and pickled onions. Set aside.
In a small saucepan, heat beans and the one tablespoon of reserved liquid. Add chili powder and cumin. Heat through. Keep warm.
Warm taco shells/tortillas as directed on package.
Prepare eggs to your liking – scrambled, over easy/medium or poached.
Assemble tacos. Use approximately 1 ½ tablespoons chorizo per taco. Divide black beans and cheese evenly between the tacos. Top with pickled onions and cilantro.
Mix all spices and brown sugar together in a bowl. Add the ground turkey and vinegar. Mix well. Store in a sealed container in the refrigerator. Prepare as you would any sausage.
Dissolve salt and sugar in a resealable container. Add onion. Refrigerate. Ready to eat in about one hour, but better the next day. Will keep up to two weeks.