Jeff and I love Mexican food but not just tacos and burritos. Although we do like tacos and burritos we prefer authentic food’s like you would find in a typical Mexican family home. Recently, we were watching one of our favorite food shows that just happened to be about Mexico and I was inspired to make this dish. Pasilla peppers are a medium hot pepper with smokey, chocolate notes. This is my version of something they serve for breakfast there. It’s a really delicious dish and although there are a few steps to it it’s very easy to make. Oh and we don’t make it just for breakfast, we love it for dinner or brunch too.
If you want to impress your friends or family make the beans, chorizo, and sauce the day before and just warm them up before serving. Takes the work out of doing it the morning/day of.
You will need for 2 people:
2 Pasilla peppers (if fresh you will need to roast them in the oven until they start to turn black, remove from oven and let cool, remove the skins and split open and remove the seeds. If you use dried you need to rehydrate by pouring boiling water over the peppers, covering them and letting them steep in the water until soft. Then split open and remove seeds) Do this first then move on to the rest.
Heat a large skillet and add 2 Tb oil. Once the oil is hot add the sausage and fry out until done, chopping it up as it cooks so that it is crumbly when done. Remove from the pan and set aside.
1/2 lb bulk chorizo sausage (I used a free range turkey chorizo that I found from a local ranch)
Next: To the same pan add enough oil to coat the bottom then add 1/2 of a large diced onion. When the onions start to soften add:
1 can pinto beans (drained) or use dry cooked beans, about 1 cup
1 tsp cumin powder
1 tsp garlic granules
salt to taste
Cook until the onions are soft and the beans are heated through, taste for seasoning and adjust if needed. Remove from pan and set aside.
Next, make the sauce. Go back and get those peppers you prepared before. Place them into a blender along with the ingredients below. Blend them together into a smooth sauce. Test for seasoning and add more salt or whatever you feel it needs to satisfy your taste.
1/4 c fresh cilantro leaves chopped
2/3 c chicken broth
1/2 cup tomatoes (fresh and juicy in the summer or canned in the winter with juice)
2 cloves garlic
1/2 – 1 tsp salt
Time to make the omelet. I use 5 eggs for a 2 person omelet and add 2 Tb water to lighten them up whisking them well before I pour them into a hot oiled skillet. Make sure to watch it and when the edges start to set, lift one side up and allow some of the egg to run underneath. This will help the omelet cook evenly. Continue to do this until most of the egg is set up. Then carefully lift one side and flip it over to make a half-circle. Cover, turn off the heat and let the omelet finish steaming.
Time to plate the dish. Place the omelet on a platter, spoon the chorizo on top in a line down the center, drizzle some sauce over the top of that, add some shredded cheddar or crumbled queso cheese, finish with cilantro. Then place the beans around the outside of the omelet in a circle or serve them on the side. Enjoy because this one is a real winner.