Pace Picante Sauce and Huevos Rancheros

Whenever I receive something for free, it's like getting a present. And I love getting presents! (who doesn't?!) My most recent present was through the Tastemakers program with Foodbuzz. I was sent 2 bottles of All Natural Pace Original Picante Sauce (medium heat).



In case you haven't noticed....I'm all over Mexican food in a big way. Of course I enjoy making stuff from scratch but if I'm short on time (or just feeling lazy), Pace has  been the brand I grab off the store shelf more often than not. (that old Pace commercial keeps running through my head...."New York CITY!?"). It happens to be a brand I know and trust and have used for years.

Salsa isn't just for dips (errr.....no, I'm not calling ya'll a bunch of dips), it livens up a whole bunch of stuff besides chips, tacos and burritos. It was really good in my Southwestern Lasagna for example. Wanna see how good it is with my homemade Beef Chorizo and eggs and stuff for breakfast?


Huevos Rancheros

Now....this isn't so much a recipe with measurements as it is a putting together of ingredients. Quantities are going to depend on tastes and levels of hunger. You know? I mean....unless you're working in a restaurant, no ones telling you how much of what stuff to put in your burrito. You just do it the way you like it. That's how this is. But I will give you a list of stuff to use to get you started...you take it from here and run.... do it the way that'll make you and yours happy.

Mexican chorizo (this is not a cured chorizo like the Spanish and Puerto Rican chorizos are. Once you remove it from the casing (or when home made, the plastic bag) it's a lovely mass of fine crumbly meet and spices)
Eggs
Refried Beans
Garlic
Pace Picante Sauce
Corn tortillas
Mexican Crema (or sour cream)
Cheese (queso fresco, jack, mexican blend...whatever floats your boat) shredded or crumbled
Green Onions, chopped
Tomato, diced
Avocado, sliced
Cilantro, roughly chopped

Cook your chozio in a medium-hot skillet. It doesn't take long.


In a small sauce pan over low heat, heat up your refried beans with some garlic added. I say about 3 cloves of garlic per can of beans. It just adds a nice little sumpin sumpin....you know? I got this idea from a pal over at BakeSpace.com


In another little saucepan (yes....you're going to be usin' up a lot of pots and pans LOL) heat up your salsa over medium low heat.

In yet another sauce pan (this part is optional) heat up some oil and fry your tortillas. Drain the tortillas on a paper towel lined plate, then dip them in the warmed salsa
 


Fry up your eggs and start layering, baby.....





Start with the garlicy beans and chorizo




And top that with your choice of the other googies you've laid out including more salsa


And there you have a filling, flavorful, wonderfully delicious breakfast that's sure to please each and every member of your family or guests



Who's mouth isn't going to water when presented with a dish like this?