Huevos Rancheros With Chorizo & Porky Beans | Sweet Heat with Rick Martinez

Rick's making one of our all-time brunch favorites: huevos rancheros. His Sweet Heat spin uses spicy chorizo and plenty of serrano chiles to give his salsa a fiery kick, and the sweet comes from a bonus recipe -- a Jamaica (hibiscus) syrup that makes a great base for mocktails, cocktails or mimosas. He's also got two methods for making your own tostadas. GET THE RECIPE ►► https://f52.co/3nyxA0u

For more food, design and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

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VIDEO CHAPTERS
00:00:00 Intro
00:01:40 Let's Get Prepped
00:02:58 Take It to the Grill
00:05:07 Creamy, Porky Refried Beans
00:08:49 Spinning Up the Salsa
00:10:04 Crispy, Golden-Brown Tostadas
00:11:03 A Lil' Sweet on the Side
00:11:33 Two Eggs, Sunny-Side Up
00:12:32 Strain & Sip
00:12:57 Time to Eat!

Huevos Rancheros With Chorizo & Porky Beans
PREP TIME: 15 minutes
COOK TIME: 15 minutes
SERVES: 6

INGREDIENTS
1/4 large white onion, left whole, plus ¼ large white onion, chopped
6 roma tomatoes, cored
3 to 4 chiles serranos, stemmed
2 garlic cloves, unpeeled
Kosher salt
1 tablespoon to 2 tablespoons fresh lime juice (optional)
6 tablespoons lard or bacon fat, divided
8 ounces fresh chorizo
2 (15-oz.) cans black beans, or equivalent amount of freshly cooked beans and their liquid
6 large eggs
6 tostadas
4 ounces queso fresco, crumbled
1 large avocado, sliced

BONUS RECIPE: Jamaica Syrup
1 cup dried hibiscus flowers
1 cup sugar
1 whole star anise
2 cups water

Bring to a boil, simmer for 10 minutes, then steep for 30 minutes.
Add you favorite alcohol and/or seltzer for a refreshing cocktail, mimosa, or mocktail.

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