Ingredients:
Pico de Gallo:
3 tablespoons diced onion
2 tablespoons diced jalapeno
2 tablespoons chopped cilantro
1 ounce lime juice
1/2 teaspoon chopped garlic
1 teaspoon red wine vinegar
1/4 teaspoon pepper
1/2 teaspoon salt
Tomato Salsa:
1 cup tomato quarters
2 garlic cloves
1 jalapeno
1/2 cup cilantro
2 tablespoons salt
1/2 teaspoon cumin seed
1 teaspoon pepper
2 cups water
Omelet:
1/4 cup Premio Chorizo Sausage, diced
2 tablespoons diced onion
1 tablespoon chopped epazote
1/4 cup queso fresco
3 eggs
2 tablespoons heavy cream/milk
1/4 teaspoon pepper
Pinch of salt
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Premio Chorizo Huevos Rancheros Omelet:
Pico de Gallo:
1. Mix all ingredients together in large mixing bowl and let chill.
Tomato Salsa:
1. Place all ingredients in small sauce pot and bring to a boil. Cover and simmer on low heat for 10 minutes. Drain and let cool (room temperature).
2. Using a blender, puree until smooth.
Omelet:
1. In a non-stick sautee pan, cook onions and Premio Sausage.
2. Beat eggs and cream; add to sausage pan. Cook on medium heat until egg begins to firm. Add cheese and epazote, then fold egg over; cook to desired temperature.
Huevos Rancheros:
1. Place 2 hot corn or flour tortillas in center of plate and put omelet on top of tortillas. Smother omelet with salsa and top with pico de gallo.
SERVES: 4
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