Typically this time of year, I’m waist-deep in the ocean, slurping toxically strong margaritas, and stuffing my face with chips and salsa. I’m also usually pointing my face towards the sun, rocking a bikini, and my only care in the world is whether or not I get a bronzed glow.
Yep, this time of year, I’m usually in sunny, beautiful, and warm, Puerto Vallarta, Mexico – my favorite place on this earth.
But because of this little pumpkin, we’re in cold, snowy, icy, Kansas City this January…
Yes, I do miss the sun and the warmth. Yes, it sucks that we’re pretty much succumbed to our house most days because Mother Nature is retched. And nope, I wouldn’t have it any other way. Because right this very moment, I’m in my pajamas at 10 am, sipping a (much needed) coffee, and listening to my little Teddy coo and grunt as he sleeps in his rock ‘n play just five feet in front of me. So yes, I’d say I’m doing pretty well this winter…
Maybe next year we’ll venture out to our favorite place on earth with our little one (Has anyone every taken their baby to Mexico?? Does that make me a bad parent that I’m thinking about it??), but for now I’m pretty content as we are, WITH the exception that we bring the Mexican food to us.
While I adore all of the food Mexico has to offer, I think my favorite meal of the day (tied with lunch and dinner ☺) is breakfast – and not just because it’s acceptable to drink a Pacifico with your eggs and tortillas.
There’s something about Mexican breakfasts that are just so much more exciting than a traditional American breakfast. In Mexico, there’s spice, there’s bold flavors, and best of all, there’s chorizo – perhaps my favorite breakfast meat on the planet.
Now, amongst the breakfasts, there are about a million choices, but the most classic of all, and one almost every American is familiar with is huevos rancheros.
I’ve had huevos rancheros a couple dozen times in my life, and each time, I wonder why I don’t make it more often, and more than that, why I don’t make it more often for meals other than breakfast. Here, in American, the makings of a huevos rancheros recipe, minus the egg, are classically flavors we associate with lunch or dinner, so why not throw all those ingredients into a different vessel, like pizza.
Store-bought pizza crust is smothered with enchilada sauce (I use this homemade version), dotted in cooked, crumbled chorizo, and then covered in shredded Oaxaca cheese (Monterey Jack is a great substitute if you can’t find this). It’s popped into the oven on a ridiculously hot pizza stone for a few minutes, pulled out so an egg can be cracked on top, and it goes back into the oven to finish cooking.
Once the pizza comes out, it’s sprinkled with chopped cilantro and this Mexican recreation is ready to go…
- Homemade or store-bough pizza dough (enough for a 12-inch pizza)
- ½ cup homemade or store-bought enchilada sauce
- 1 cup shredded monterrey jack cheese
- 3 ounces Mexican chorizo, cooked
- 2 eggs
- ⅛ cup onion, diced
- 1 small garlic clove, minced
- 1 teaspoon olive oil
- 2 ounces tomato paste
- ¾ cup low-sodium chicken stock
- 2 teaspoons chili powder
- ¼ teaspoon oregano
- ⅛ teaspoon ground coriander
- ½ teaspoon salt
- 1 tablespoon apple cider vinegar
- Preheat the oven to 500 degrees. Place a pizza stone in the oven, let it heat for at least 15 minutes.
- Roll out pizza dough to desired shape on a pizza wheel or cutting board sprinkled with cornmeal. Spread with enchilada sauce. Cover in cheese and dot with chorizo. Slide on to pizza stone and cook for 5 minutes. Pull oven rack out and crack eggs on to pizza. Slide back into oven and finish cooking until egg whites are set.
- Remove and sprinkle with cilantro
- Heat a small saucepan to a medium heat. Add onion, garlic, and olive oil. Cook until fragrant, about 2 minutes. Add in tomato paste. Cook 1 minute. Add in chicken stock, chili powder, oregano, coriander, salt and vinegar. Bring to a boil and reduce to a simmer for 15 minutes. Season to taste with salt and pepper. Cool and store.