Wednesday, December 04, 2013


1 roughly chopped yellow onion
2 roughly chopped jalapeño
3 cloves of finely minced garlic
1 tablespoon olive oil
2 28-ounce can plum tomatoes and juice
1 tablespoons adobo sauce
1½ tablespoons ground cumin
juice of two lemons
juice of one lime
kosher salt to tast
fresh cracked pepper to taste
1 cup chopped fresh cilantro 

4 eggs

15 oz canned refried pinto bean

sliced & cooked bacon

shredded Manchego cheese

sliced avocado

non-stick cooking spray

6 warm corn tortilla

kosher salt to taste

fresh cracked pepper to taste

In a large hot pot with olive oil caramelize the onions, jalapeños and garlic. Once brown, add in tomatoes, adobo, cumin, lemon and lime juice and Kosher salt and fresh cracked black pepper to taste. Cook for 10 minutes and puree until chunks are rice sized. Finish with cilantro. Keep warm or chill, depending on your preference.

In a non-stick skillet with non-stick spray, saute eggs to desired doneness and season with salt and pepper. In a separate small pot heat the refried beans until hot.

To serve: Place down 3 tortillas and next stack on top: bacon, 2 eggs, 2 ounces of salsa, shredded cheese and avocados.

bacon recipe courtesy of: Billy Parisi, Kitchen Daily

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