There’s something about Mexican food lately.  I’m just loving the spices and the fats and the flavors and the family feel of the meals.  This morning, since we had so many ingredients of Mexican origin in the fridge, I decided to do a take on huevos rancheros.  It’s not really rancheros; it’s just a delicious breakfast with spicy Mexican ingredients on a crispy tortilla, topped with a huevo.

I realize that this morning’s recipe is going to look a bit too involved.  But it has a couple of different simple components (the chile paste, the avocado crema) that you might consider making at some point and stashing in the freezer or have a bit leftover for a breakfast like this.

Huevos Persephone, serves two

Small link of Mexican chorizo, casing removed and sausage crumbled

1/4 of a small onion, diced

1 potato peeled and cut into small cubes

2 corn tortillas

1 1/2 T Chile paste or enchilada sauce

1/4 c vegetable oil

2 eggs, fried sunny side up

Avocado crema, or slices of avocado, generous pinch of cilantro leaves, cotija

Salt, pepper

Have a oven on the lowest setting or “keep warm” with a plate or sheet pan waiting inside.

In a small frying pan add the chorizo and cook over medium heat for five minutes.  Add the onions and potatoes and a bit of salt and pepper.  Fry until the sausage is cooked and the potatoes are soft, stirring only occasionally.  It’s nice if it browns a bit on the bottom before you stir it up.  Fifteen to twenty minutes or so of total cooking time.

While the sausage is cooking, heat the vegetable oil over medium heat in a  small frying pan.  In a wide, shallow bowl add the chile paste and thin it a bit with a little water, a teaspoon to start.  Dip a tortilla in the paste and coat each side, allow excess to drain off.  Carefully add the tortilla to the hot oil and cover with a splatter guard or hold a lid to contain some of the initial splattering.  Using tongs, press down on the tortilla to keep it relatively flat.  After the splattering has subsided a bit, carefully flip the tortilla over and fry for another minute or two, until crisp.  Place in the oven to keep warm.

Fry your eggs, and assemble the dish: place the tortilla on a plate, top with a spoonful of the sausage, onion and potato mixture, add a dollop of avocado crema, the egg, and the cilantro and cotija cheese.

Playlist included the Old 97’s when they were just wee babes from Dallas singing Doreen.