This National Taco Day Sunrise is celebrating with some sensational breakfast tacos.
Chef Cindy Flores joined the show to share the secret to the best taco recipe.
Starting with a spicy vegetable mix, these tacos are a perfect Sunday breakfact option.
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Huevos Rancheros
Makes 6 serves | 12 eggs Ingredients
* 12 eggs
* 12 corn tortillas
* 3 ripe tomatoes
* ½ onion
* 2 jalapeños or bullhorn chillies
* Salt, to taste
* Black pepper, to taste
* Vegetable oil, for frying
* Water, as required
* Refried Chorizo Beans, to serve
Version 1: Traditional Individual Huevos Rancheros
1. Lightly fry the corn tortillas in oil and set aside. Allow 2 tortillas per person.
2. Fry 2 eggs per person to your preferred doneness and set aside.
3. In the same pan, add the tomatoes, onion and chilli. Season with salt and black pepper.
4. Cook until the vegetables soften, the tomatoes break down and everything becomes a rustic sauce.
5. Add a dash of water, up to approximately ½ cup if required, and continue cooking until the sauce comes together.
6. Return the fried eggs to the pan briefly, or simply spoon the hot ranchero sauce over the eggs.
7. Serve each person 2 eggs, 2 tortillas and Refried Chorizo Beans.
Version 2: Blended Huevos Rancheros to Share
1. Blend the tomatoes, onion, chilli, salt and black pepper until smooth.
2. Heat a little vegetable oil in a wide frying pan or shallow saucepan.
3. Add the blended sauce and 1 cup water.
4. Cook over medium heat until the vegetables are cooked, the sauce is hot and it has reduced slightly.
5. Crack the 12 eggs directly into the hot sauce.
6. Cover and cook gently until the egg whites are set and the yolks are cooked to your preferred doneness.
7. Bring the pan to the table and serve with tortillas and Refried Chorizo Beans.
Alternative: Fry the eggs separately and place them into the finished hot sauce before serving
Refried Chorizo Beans
Ingredients
* 2 x 400 g cans pinto beans, drained
* 1 Mexican chorizo, sliced
* 3 tbsp chipotle in adobo
* 1 tsp vegetable stock powder
* Fresh feta cheese, to garnish
Method
1. Fry the sliced chorizo over medium heat until the fat renders and the chorizo becomes golden and crispy. Remove the chorizo, keeping the rendered fat in the pan.
2. Blend the drained pinto beans with the chipotle, stock powder and cooked chorizo until smooth.
3. Return the blended beans to the pan with the chorizo fat.
4. Cook, stirring, until the beans are hot, bubbling, thick and glossy.
5. Serve hot, finished with crumbled fresh feta.
