The Art of Huevos Rancheros: A Mexican Breakfast to Celebrate Cinco de Mayo

As I sat down to cook, I couldn't help but feel grateful for my amazing community of subscribers. With over 10,000 of you supporting me every day, it's a humbling experience that makes me want to be better and improve what I do. Today, I'm excited to share with you one of my favorite Mexican-inspired dishes, perfect for Cinco de Mayo: huevos rancheros.

To start, I wanted to create a breakfast dish that would lead up to the festive holiday, but also pay homage to Easter, which is actually my holiday to celebrate and enjoy. So, I decided to add a twist to the traditional huevos rancheros recipe by incorporating chorizo, which is one of my favorite Mexican meats. The addition of chorizo adds a meaty flavor that pairs perfectly with the crispy corn tortillas, beans, fried egg, and delicious salsas.

First things first, I wanted to make a rough pico de gallo that would serve as the base for our salsa verde-inspired green sauce. To do this, I roasted some jalapeno peppers in the oven, along with some onion and garlic, until they were tender and fragrant. Then, I cut the jalapenos into thin rounds, added cherry tomatoes instead of whole tomatoes, pickled red onions, cilantro, lime zest, and a squeeze of fresh lime juice. This fresh and bright salsa is what I love about pico de gallo - it's all about the freshness and simplicity.

Next, I turned my attention to making the green sauce, also known as salsa verde. To do this, I blended together roasted jalapenos, garlic, onion, avocado, limes, cilantro, salt, and a touch of apple cider vinegar. The result was a creamy and slightly spicy sauce that added a whole new dimension to our huevos rancheros.

Now it's time to make the refried beans, which are a staple in Mexican cuisine. I started by chopping up some garlic and onion, then sautéed them in butter until they were softened. Next, I cracked open some eggs and mixed them with black beans, chorizo, lime juice, and a pinch of pepper. The result was a creamy and slightly spicy refried bean mixture that held the flavors together beautifully.

Finally, it was time to assemble our huevos rancheros. I fried some corn tortillas in oil until they were crispy, then topped them with scrambled eggs, refried beans, chorizo, and a spoonful of salsa verde-inspired green sauce. The result was a dish that was both familiar and excitingly new - the crunch of the tortilla, the creaminess of the egg and bean mixture, the spiciness of the chorizo, and the freshness of the green sauce all came together in perfect harmony.

As I sat down to enjoy my delicious huevos rancheros, I couldn't help but feel grateful for this community that has supported me every day. It's a privilege to be able to share my passion with you, and I promise to continue striving to improve and innovate what I do. And as a token of my appreciation, I'll be giving away a special package to one of you through a giveaway on Thursday - don't miss out!

"WEBVTTKind: captionsLanguage: en10,000 subscribers guys that's what I'm talking about thank you so much because I appreciate you all so much I'm gonna be giving away some special next episode so make sure you stay tuned for that but today we have a recipe to me we're in the midst of doing all these Mexican inspired dishes my kind of idea was to lead up to Cinco de Mayo and I sort of just forgot about Easter but for good reason I'm off on Easter I don't usually cook that's my holiday to go out so to carry on that Mexican flavor we're making huevos rancheros you need a Mexican breakfast and this is my favorite crispy corn tortillas some beans fried egg some delicious salsas what more could you ask for I'm gonna add chorizo to ours which is not necessary but I like a meat in my breakfast and chorizo is one of my favorite Mexican meats and then we're just gonna make a green sauce which is a little different variation of the salsa verde that I made a few episodes ago so I'm gonna model this after huevos rancheros dish I had in Miami a few years ago that I really loved sort of had a light creamy green salsa some fried eggs some cotija cheese don't remember if there was any meat they'd use some cherry tomatoes instead of like a Pico I'm gonna throw my pickled red onions in there and we're just gonna make it super super delicious so let's just get right into it few things I want to do quickly for the salsa I just need to roast some jalapeno so I'm just gonna do that in the oven I'm gonna throw a little bit of onion and some garlic and just get those things roasting now I'm gonna make sort of just like a rough pico de gallo I like my huevos rancheros on the fresher side so I don't like a cooked sauce necessarily I just want it really light and fresh so I just have some jalapeno which I'm not gonna dice I'm just gonna cut into super thin rounds I'm gonna have cherry tomatoes instead of like a whole tomatoes because these just taste a little better when tomatoes aren't right then I got my pickled red onions so let me just cut these guys up real quick so when you just add a little bit of the cilantro and then grate in some garlic a little bit of lime zest and then the lime juice so this is just pico de gaia all the elements we would normally make but just sort of rethought a little bit so it's a little bit brighter and fresher and I think it's gonna taste delicious which it does so that's good that's done now I want to make the green sauce take the garlic out of there papers take the tops off the jalapenos and then the onion avocado some limes cilantro salt blend this to blend this up it's a little too chunky like that they just put a little bit of water at some water so I need to be seasoned it a little bit need a little cilantro so a little trick if you want to add a little bit more flavor throw in a cube of this calcio deploy yo and then just a little bit of apple cider vinegar hmm perfect now so I'm going to make a quick version of refried beans so that's just gonna need me to chop up some garlic and a little bit of onion I'm gonna fly through that real quick and we'll crack some eggs open up some chorizo and then head on over to the stove only about a quarter of a cup pint of black beans here look just a can I'm gonna throw my onions in here also gonna throw my garlic in there I'm just gonna cook the onions the garlic the beans the cook it all on a little bit of butter in a pan and once it gets cooked a little bit I'm just gonna start mashing it I'm just gonna start mashing it with a masher I'm just gonna stop mashing it into a masher until I get it to a nice consistency that I like adding a little bit of lime juice a little bit of water if you need season it with a little pepper and it's gonna be easy or show you how to do that in a minute I need some cotija cheese like Mexican Parmesan you just break it up with your hands and it crumbles right out that's done come eggs so this is cherisa pork sausage is just spiced with a lot of different spices that give it this nice read and it's just one of the most delicious sausages in my opinion reminiscent of like a hot Italian sausage with obviously like a little bit of a Mexican feel to it you just kind of score the wrapping and then just pull out all the meat we got that done then we got corn tortillas we're just gonna fry these in oil cook off the sausage make the beans and fry the eggs a few things on the stove but we've got everything ready to go all we got to do is bang it out it shouldn't take much time at all so let's just get right into it so I've got my refried beans I just want to add a little bit of lime juice because I didn't want to add it in the cast iron pan delicious means a little salt creamy its crunchy as flavor perfect base for our Ranchero I paid $30 for this but I don't have to so you see what's happening you did just like tostada action happening where the beans hold the meat together the meat holds the egg together the topping season everything up nice and give it flavor unbelievable oh my gosh I knew I forgot something that's what the top is supposed to be like I knew I missed something it's just my favorite breakfast it's a dish that has texture flavor acidity spice creaminess it's such a great dish so if you like this kind of thing you're gonna have to try this one out I just need to finish this so please excuse me thank you guys so so much for watching thank you all for being here ten thousand of you that number sounds crazy to say I'm super grateful it's a humbling thing to realize and it makes me just want to be better and better gives me more responsibility to improve what I do learn more and just kind of improve this journey for me and for all of you every day I go out and do this so thank you all so much as a token of my appreciation and giving away a special package to one of you through a giveaway on Thursday so you don't want to miss that tune in that's all that I have today I'll see you next time until then take care of yourself and go feed yourself\n"