Huevos Rancheros Tacos

Turkey Chorizo Sausage (See Recipe)

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

10 Eggs

8 oz. Cheese (Shredded Mexican Blend, or Queso Fresco, etc.)

1 Small Onion Pickled (See Recipe)

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

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.

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