_Sips coffee while typing_
Oh. My. Goodness. Ladies and gentlemen, let me introduce you to my absolute favorite Latin breakfast that will have your taste buds doing the salsa – Huevos Rancheros Benedict! This isn’t your basic breakfast, honey. This is what happens when traditional Mexican flavors meet bougie brunch, and trust me, it’s a match made in culinary heaven.
Let me tell you, the first time I made this for my family, my abuela actually gave me that nod of approval – you know, the one that’s harder to get than a designer bag on clearance!
What You’ll Need:
– 4 corn tortillas
– 4 large eggs (the fresher, the better!)
– 1 can black beans, drained
– 2 ripe avocados
– Homemade salsa roja (I’ll spill the tea on this in a sec)
– Cilantro for garnish
– Queso fresco (because, duh!)
– Lime wedges
For the Salsa Roja:
– 4 ripe tomatoes
– 2 jalapeños (or 1 if you’re a spice wimp – no judgment!)
– 1 white onion
– 3 garlic cloves
– Salt and pepper to taste
Girl, let me walk you through this…
Instructions:
1. First, roast those tomatoes, jalapeños, onion, and garlic until they’re all charred and gorgeous (about 15 minutes at 400°F). Blend them up with salt and pepper. Boom – homemade salsa!
1. Heat those tortillas until they’re slightly crispy but still flexible. This isn’t yoga class, but flexibility matters here!
1. Warm up your black beans with a pinch of cumin (my secret weapon).
1. Now for the star of the show – poach those eggs! If you’re struggling with poaching, drop me a comment below, and I’ll share my foolproof method that never fails.
_Quick pause_ – Loving this recipe so far? Make sure to follow me on Newsbreak for daily recipes that’ll make your kitchen the hottest spot in town!
1. Assembly time! Layer like this:
– Tortilla (your foundation, like a good primer)
– Black beans
– Poached egg
– Salsa roja
– Sliced avocado
– Crumbled queso fresco
– Cilantro
– Squeeze of lime
The moment that yolk breaks and mingles with the salsa… chile, that’s what I call breakfast goals!
Pro tip: Make extra salsa and store it in your fridge. Trust me, you’ll be putting this on everything from eggs to chips to probably your morning coffee (kidding… kind of 😉).
This recipe serves 4, but between us, I’ve definitely eaten two portions by myself while binge-watching my favorite telenovela. No regrets!
If you’ve made it this far, you’re officially part of my kitchen familia! Don’t forget to follow me on Newsbreak for more recipes that’ll make your taste buds dance. Drop a comment below and tell me how this turned out for you – did you spice it up? Tone it down? Make it your own? I’m dying to know!
And remember, cooking is like life – add a little spice, don’t take it too seriously, and always lick the spoon (except with raw eggs, obviously – let’s not get salmonella, shall we?).
¡Buen provecho, mis amores! 💃🏽✨
