Grits Rancheros

Breakfast burritos are delicious. A warm bowl of grits is divine on a cold morning. Now if those two could just get together and … oh we have a dish that isn’t just for Sunday Brunch.

Serious breakfast!

Here are the layers, bottom up:

Pepper Jack Cheese Grits

Refried Black Beans

Poached Free Range Eggs

Tangy Ranchero Sauce

Sour Cream and Tex-Mex toppings

 

For the Grits:

1 Cup stone ground yellow corn grits (NOT instant grits. The bulk section of your co-op has them CHEAP!)

3 Cups broth (veggie or chicken stock according to your diet)

Whisk together on med-low heat until grits begin to bubble. Use a pan with a lid. As the grits near their peak of deliciousness, they sputter and become like napalm. That cute kitchen apron has a purpose: grits. Reduce heat to low. Stir occasionally to break up lumps. These take about 25-30 minutes to reach a soft creamy texture.

Whisk in 2 TB butter, 1 tsp salt, 1 tsp pepper, and 1+ Cup shredded pepper jack cheese until smooth and uniform.

 

Refried Black Beans:

1, 14 oz can organic black beans, drained and rinsed

1/4 Cup diced onion

1+ clove minced garlic

1 TB butter

2 tsp taco seasoning (Recipe here)

 

Place everything in a sauce pot on medium heat. When onions sweat and become translucent, mash beans with a potato masher or transfer to food processor. Add a little water for thinner textured beans.

 

To Poach Eggs: Add 3 TB white vinegar to 3 Cups cooking water. Bring to a boil. Crack eggs into a bowl first. Gently slide them into the boiling water. This prevents broken yolks and kitchen injuries.

 

Ranchero Sauce:

1, 14 oz can diced tomatoes with green chilies

2 TB red wine vinegar

2 tsp taco seasoning

your favorite hot sauce to taste

Place all ingredients in your food processor then transfer to a sauce pan. Heat through.

 

All the components but the eggs can be prepared in advance and reheated for a quick-serve meal. Top with olives, cilantro, fresh squeezed lime, avocado chunks, or jalapenos!

 

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