P.A.N.

Special occasions deserve to go with the perfect meal

Chorizo Tacos with Huevos Rancheros

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  • 30 minutes

  • 15 minutes

  • Medium

  • 6

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Ingredients

For the tortillas:

2 cups P.A.N. Pre-cooked White Cornmeal

1 ¾ cups water

A pinch of salt

For the eggs:

6 eggs

3 tomatoes

¼ cup cilantro, minced

1 chipotle chili pepper in adobo (optional)

Salt to taste

Serve with:

½ cup white cheese, such as queso fresco

Avocado slices

2 cups chorizo, cooked and crumbled

Preparation

For the tortillas:

  1. In a bowl, combine the water and salt. Gradually add the P.A.N. Pre-cooked White Cornmeal, kneading until thoroughly combined. Let the dough sit covered for 5-10 minutes. Add another tablespoon of water if the dough is tough.
  2. Divide the dough into equal-sized portions and shape into small balls. Put two thick sheets of plastic wrap on a tortilla press and place a portion of the dough onto the center of the press. Press down until you obtain a very think disk.
  3. Pan fry in a skillet, griddle or pan on high for 45 seconds, flip and continue to cook for 50 seconds more. Cover with a dish cloth and let sit before serving.

For the Sauce:

  1. In a pan or skillet, singe the tomatoes, approximately 10 minutes.
  2. Once singed, add the ingredients to a blender and blend. Add a bit of water if necessary. Drain and bring to a boil in a pot or pan. Set aside.

To assemble the tacos:

  1. In a small pan, fry the whole eggs one by one. 
  1. Place a spoonful of the chorizo onto the tortilla and cover with the fried egg. Add a bit of sauce and some avocado slices and finish with white cheese such as queso fresco.
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