This is the type of breakfast that will either have you ready to conquer the day or take a nap. There’s no in between, but either way will be delicious. This Hispanic classic offers all the hearty flavors of a traditional breakfast, with some spice, of course! You’ll have leftover salsa and pickled onions for tacos, chips, or even more breakfast creations.
Guajillo Salsa:
3-4 Pepitos Chilitos Guajillo Chiles
3 Pepitos Chilitos De Arbol
6 tomatillos
2 jalapenos
4 plum tomatoes
½ white onion
4-5 garlic cloves
Cilantro, handful
Salt, to taste
Pickled Onions:
1 red onion, finely sliced in discs
2 cups red wine vinegar
2 tbsp sugar
2 tsp Mendocino Spices Four Peppercorn Blend
1 tsp Mendocino Spices Dried Oregano
1 tsp Mendocino Spices Crushed Red Pepper
Additional Ingredients:
Corn tortillas
Eggs
Avocado
Cotija
Lime
– Add red onions to a large jar.
– In a small pot over high heat, add 1 cup of water, red wine vinegar, sugar, and Mendocino Spices.
– Bring to a light boil then pour over your onions. Store in the fridge for 2-3 hours before using and up to a month and a half.
– In a roasting dish/pan add plum tomatoes, tomatillos, jalapenos, white onion, and garlic and drizzle with a little olive oil and season heavily with salt.
– Roast at 350 degrees F for 25-30 minutes until skin on tomatoes start to break.
– Over high heat in a dry pan, add Pepitos Chilitos and toast until chiles start to slightly puff up and become fragrant.
– Remove the stems from the chiles and add all the roasted vegetables and chiles to a blender or food processor. Blend until all ingredients are smooth and well-combined.
– Add fresh cilantro and pulse until combined. Season to taste with salt.
– Over medium heat in a large pan, add a few tbsp of oil. Fry corn tortillas for a few minutes until they’re crispy.
– Once you flip the tortillas, crack an egg on each and cover with a lid. Once you see the egg whites turn white, transfer tortilla to a plate and top with the works: guajillo salsa, avocado, cotija, pickled onions, and fresh lime!