Preparation Method

Begin by Frying the blue corn tortilla into bowls by frying in a 375 degree fryer using a 8 oz ladle as the mold. Make sure to remove the ladle and turn the bowl in the oil while frying to ensure an even cook.

Once ordered, cut the Chorizo sausage link in half and score horizontally. Grill sausage to render out the fat and separately bring the salsa to a simmer in a saute pan with equal parts water. Once simmering, crack the eggs directly into the simmering salsa water mixture. Poach to whatever desired doneness.

While the eggs are slow poaching, heat pinto beans in a pan and season.

To plate, place the beans in the middle of the plate and lean the blue corn bowls onto the beans. Once the eggs are done, place 1 egg in each bowl and some of the Ranchero sauce. Place half of the grilled chorizo on each void that is left on each side of the corn bowls. Drizzle any remaining sauce onto the plate and garnish with a cilantro sprig and grated Queso Fresco.

Arriba!