Try out this delicious classic Mexican breakfast recipe for Huevos Rancheros with Avocado and Crispy Bacon that!
Servings: 6
Prep Time: 25 minutesminutes
Cook Time: 3 hourshours
Total Time: 3 hourshours25 minutesminutes
Ingredients
For the Pork Belly:
2seeded dried ancho chiles
2tablespoonsof red wine vinegar
¼cupof brown sugar
juice of 1 lemon
juice of 3 small oranges
2tablespoonsof oregano
1poundof pork belly
sea salt and fresh cracked pepper to taste
For the Salsa:
4vine ripe tomatoes
½peeled and roughly sliced yellow onions
1jalapeño
10 to 12cilantro leaves with stems
juice of 1 lime
sea salt and fresh cracked pepper to taste
For the Huevos Rancheros:
10heated corn tortillas
1 15-ouncecan of black refried beans, heated
10fried eggs
½cupof crumbled cotija cheese
4cupsof hash browns
sea salt and fresh cracked pepper to taste
chopped cilantro and crushed red pepper flakes for garnish
Instructions
Pork Belly: Preheat the oven to 300°.
In a medium-size pot over medium heat sear the pork belly on all sides until completely browned on all sides.
While the pork is searing add the remaining ingredients to a blender and blend until smooth.
Pour the mixture over the pork belly once browned, add a lid and cook in the oven at 300° for 3 hours.
Remove from the oven, gently slice and toss into the cooked hashbrowns.
Salsa: Add the tomatoes, onions, and jalapeño to a sheet tray lined with parchment paper and roast in the oven at 400° for 15 minutes.
Transfer the vegetables to a blender along with the cilantro, lime juice, and salt and pepper and blend until slightly chunky. Set aside.
To Serve: Serve the potatoes and pork belly alongside the warmed tortillas, refried beans, and fried eggs and garnish with the cheese, salsa, cilantro, and red pepper flakes.