If you have a partner you have been where I was this morning. Dreaming from the night before about using my texmex left overs for my very first attempt at Huevos Rancheros. Getting up I asked “TheHusband” if he would like a cheese omelette and got a resounding “yes” so bounced (as much as an 8 months pregnant lady can) off into the kitchen to make our respective breakfasts. I open the carton of eggs only to discover 2 lonely eggs staring back at me.
What do I do? Tell make TheHusband porridge and hope he forgets he was offered eggs, or give up on my breakfast fantasies? As you may have guessed from the title of this post I chose to forfeit the eggs. I however do not regret it as my breakfast was delicious (and ultimately way too much for me anyway)
Add to taste Rancheros plated
I started off heating though the salsa I made the night before
2 tomatoes
1 red bell pepper
1 yellow bell pepper
1 tsp Cayenne pepper
1 tbs lemon juice
1 tsp olive oil
1 tsp fresh chopped cilantro.
When that started bubbling away I threw in what was left of my texmex mince:
1kg beef mince (80/20 – thank you africanmeat)
1 large white onion (chopped)
2 cloves garlic (crushed)
1 tbs smoked paprika 
2 tbs cocoa powder
1 tin “Italian” tomatoes (garlic and oregano added)
1 cup veg stock
1 tsp packed dark brown sugar
Salt and lemon pepper to taste
Fry off the onions until just starting to brown, on a high heat add the mince and cook. When the meat has a nice colour to it, add the garlic and the paprika. Stir well then add the tinned tomatoes, the veg stock. Stir in the cocoa powder and the sugar and season lightly. Let it cook on a medium heat for as long as possible, just before serving check seasoning again and adjust as needed. 
Add to taste does texmex breakfast
I heated up a skillet to lightly fry my homemade flour tortilla:
3 1/2 cups all purpose flour
1 tsp salt
1/2 tsp baking powder
70ml sunflower oil
1 1/2 cups hot water
Mix all the ingredients together one by one, kneed till everything is incorporated and allow to rest, covered with a tea towel, for 15 minutes. Roll into balls weighing approx. 1,5oz and place on a floured surface. Cover and allow to rest for 10 more minutes. Roll out the tortillas and place between sheets of wax paper. Heat a skillet really hot and place the tortilla down, when it just starts to bubble turn it over. It will puff up. Keep it on that side for about half a minute then flip it again, half a minute then done. I made 18 so I placed them in tinfoil in a warmed oven till ready to eat.
I spooned the mince and salsa mixture onto my tortilla, sprinkled some grated cheese, added some fresh avo, sour cream and fresh cilantro. 
Add to taste had to use a fork
I planned to eat it with my hands till I realised the tortilla was just not big enough (I need a larger skillet)


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