Breakfast Huaraches with Chorizo and Eggs
Start the day with breakfast huaraches topped with pico de gallo, chorizo, refried beans and eggs for a hearty Mexican meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vvsupremo.com.
Cooking tools:
- Griddle
- Skillet
- Nonstick skillet
- Saute pan
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Refrigerator
- Spatula
- Spoon
- Measuring spoon
- Measuring cup
- Aluminum foil
- Plate
Ingredients
- 1 link from (14 oz.) Pkg.
- V&V Supremo® Chorizo (Pork, Beef or Chicken)
- 2 Tbsp. + 2 tsp.
- vegetable oil
- eggs
- 4 tsp.
- unsalted butter
- ½ tsp.
- kosher salt
- black pepper
- 2 Tbsp.
- ¼ cup
- white onion, finely chopped
- 1 tsp.
- garlic, finely chopped
- 1 cup
- canned home-style refried black beans
- chicken stock
- 1 (12.7 oz.) pkg.
- Corn Huaraches from V&V SUPREMO®
- ½ cup
- roma tomato, small dice and deseeded
- 1 Tbsp.
- cilantro, chopped
- lime juice
- serrano pepper, finely chopped (de-seeded & de-veined)
- 1/8 tsp.
- ¾ cup
- V&V Supremo® Crema Supremo® Brand Mexican Sour Cream
- V&V Supremo® Queso Fresco, crumbled
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