Breakfast

Mini Ranchero Eggs

Mini Ranchero Eggs
Take your morning eggs to a whole new level by adding flavorful salsa and spices! Paired with a tortilla, you have a delicious Mexican-Themed brunch!
Author:
Cuisine: Mexican
Recipe type: Breakfast, Snack
Ingredients
  • olive oil 2 tablespoons
  • medium onion ½
  • green pepper ½
  • jalapeno pepper ½
  • can diced tomatoes 1 (14.5 ounce)
  • paprika 1 teaspoon
  • cumin ½ teaspoon
  • salt 1 teaspoon
  • ground pepper ¼ teaspoon
  • large eggs 8
  • flour tortillas 4 (6 inch)
  • cilantro for garnish
Preparation
  1. Make salsa by softening onions, green peppers, and jalapeño peppers in a medium saucepan on medium heat, for about 3-4 minutes.
  2. Add drained tomatoes, paprika, cumin, salt, and pepper and allow to simmer, uncovered for 5 minutes. Set aside.
  3. Spray some non-stick spray on both sides of a tortilla and place it on your IMUSA EGG PAN on medium-low heat.
  4. Cook the first side of the tortilla for about 3 minutes, flip, and carefully add two eggs on top of the tortilla.
  5. Place two heaping tablespoons of salsa between the two eggs, cover your IMUSA EGG PAN and bring heat to low.
  6. Allow eggs to cook between 3-4 minutes, remove from heat and serve on a plate with chopped cilantro

Chorizo Scrambled Egg Taco Breakfast

Chorizo Scrambled Egg Taco Breakfast
Chorizo and eggs with tortillas is a staple in Mexican breakfast cuisine. Who said you couldn't have tacos for breakfast!?
Author:
Cuisine: Mexican
Recipe type: Breakfast
Ingredients
  • eggs 6
  • olive oil 1 tablespoon
  • chorizo links (about 7 ounces) 2
  • medium onion 1
  • cilantro, divided 1 cup
  • medium tomato 1
  • sour cream 1 cup
  • fresh lime juice 1 tablespoon
  • salt 1 teaspoon
  • sharp cheddar 1 cup
  • 10-12 corn flour tortillas
  • Chipotle Tabasco (suggestion for topping)
Preparation
  1. Mix sour cream, lime juice, and salt in a bowl and put aside.
  2. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Place in IMUSA tortilla warmer or aluminum foil and set aside.
  3. In an IMUSA non-stick sauté pan add olive oil and bring to medium-high heat. Sweat onions for about one minute and add diced chorizo
  4. Cook for 5-6 minutes until chorizo is browned.
  5. Add half of the cilantro and all of the cooked chorizo to beaten eggs and mix. Bring eggs back to the IMUSA pan and cook on low heat, mixing from time to time.
  6. Place cooked eggs, cheddar cheese, diced tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas.
  7. Allow your guests to assemble their own breakfast tacos
top