Pork Belly Huevos Rancheros | Kitchen Daddy

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: store-brand tortillas

Whole grain tortillas provide more fiber, while store-brand options can be more budget-friendly.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans are nutritious, while pinto beans are often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese can be more affordable.

Heat a frying pan over gentle heat and add a splash of oil.

Add 1 diced onion and a pinch of salt, along with a large knob of butter. Cook for about 5 minutes until golden and translucent.

Crush 3 cloves of garlic and add them whole to the pan.

Add 3-4 bay leaves and 1 teaspoon of Mexican oregano. Stir and cook for another 3-4 minutes until aromatic.

Add 1 teaspoon of coriander, 1 teaspoon of cumin, 1 teaspoon of chipotle powder, and 1 teaspoon of smoked paprika. Mix well and cook for about 1 minute.

Pour in a large tin of tomatoes, mix well, bring to a boil, then reduce to a simmer for about 10 minutes until reduced by a quarter.

Set the tomato sauce aside to reheat later.

Chop leftover pork belly into large chunks and heat in a frying pan over gentle heat for about 5 minutes until golden and crispy.

Split 1 Serrano chili pepper down the middle and add it to the pan, cooking until blistered.

Warm corn tortillas in a dry pan until blistered and charred for extra smoky flavor.

Layer a corn tortilla on a plate, spread with tomato sauce, add crispy pork belly, and top with cilantro (or flat leaf parsley).

Top with a fried egg and the blistered Serrano chili pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens