Chorizo Omelette with Salsa Ranchera |
1/2 lb. chorizo
1/2 zucchini, diced
1/2 onion, diced
2 eggs beaten
Queso de Chihuahua or Muenster
Salt & pepper
Salsa Ranchera:
Small handful roasted poblano, sliced
1/2 red pepper sliced fine
2 red jalapeños, roasted & sliced
1/2 onion, sliced
3-4 garlic cloves, minced
1 lb. roma tomatoes, roasted
2 serranos, roasted & stems removed
Cumin seeds, toasted & crushed
Salt & pepper to taste
For the sauce:
Sauté the onion,pepper & garlic. Blend the tomatoes with the serranos. Add the cumin & poblanos. Add the blended onions & serranos & simmer on medium heat until thick.
For the omelette:
Sauté onions, zucchini & peppers. Sauté the chorizo & remove from pan. Beat 2 eggs with salt & pepper to taste. Pour into the pan, add the vegetables & chorizo to the egg, gently fluffing the omelette with the scrape & tilt technique. Grate some of the cheese over the omelette, fold half over, turn the heat on low, and cover with a lid. The egg should be a little wet but a little crispy on the pan side when you flip over the first side. Remove from the pan when the omelette is still tender & cooked through. Top with Salsa Ranchera. https://www.instagram.com/p/CJcdPg5D9lg/?igshid=s9vww4eunt32