A fave breakfast restaurant of mine here makes something similar and I ADORE it! I made this last summer but certainly will be making it again soon!
I call it Fresco Frontera Huevos
I was completely stoked to slice my little fork through this beauty! And it taste certainly stood up to its visual splendor!
- 1 1/3 cups cornmeal
- 1 1/4 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups of milk with 2 tbsp. vinegar added (Mix milk & vinegar and let sit for 10 minutes) Or just use 2 cups buttermilk
- 2 eggs
- 3 tablespoons butter
- 3-4 tablespoons (optional – but I ❤ sweet cornbread!!)
- 1-2 eggs per serving
- 3 inches of water
- 1/2 tsp vinegar per cup of water used
- 1/2 pound RAW chorizo
- 1/2 pound of white american (from deli)
- a bunch of canned/jarred jalapenos (optional)
Pico De Gallo: (can be made ahead of time)
- 3 diced Roma tomatoes
- 1/2 large diced red onion
- 3 stalks green onion sliced
- cilantro chopped (I like a LOT some people don’t – use your tastes to guide you)
- juice of 1/2 a lime
- fresh finely diced jalapenos (optional)
- Diced avocado
- Sour cream or greek yogurt
If you make your pico de gallo ahead of time, things are a lot less chaotic in the kitchen. Especially because there are several different elements that are being cooked/prepared simultaneously.
- Add all ingredients for pico de gallo and gently stir to coat with the lime juice. refrigerate until needed.
- In a small pot crumble the white american cheese into med/large crumbles (this makes it melt faster) Add about a 1/4 cup milk. Cook until melted on low-med. Add milk to desired consistency. keep on simmer until ready to use. (add canned jalapenos if desired)
- While the cheese is melting I start my making my pancakes by placing the cornmeal, flour, salt, sugar, and baking soda in a bowl. In a seperate bowl mix all wet ingredients milk and eggs. Add wet ingredients to dry ingredients then stir in melted butter.
- Pour batter on lightly greased pan or griddle. Flip when bubbles appear.
- While pancakes are cooking you can start to fry your chorizo in a pan. Chorizo usually is a pretty fatty meat so you won’t need to add any oil. You can drain this in a colander if you like.
- Fill an additional pot with 3 inches water and bring to a boil. Crack your eggs into a bowl and then using a spoon, gently add eggs to the boiling water, then remove from heat and cover. 4 eggs for about 7 to 8 minutes. Remove with slotted spoon.
Now were ready to assemble!!
Place your pancake on plate, top with maybe a 1/4-1/2 cup chorizo, place an egg or two on top of the chorizo. Now you can pour your melted white american cheese on top of this. Sprinkle top with 1/4 cup of the pico de gallo and top with a dollop of sour cream and diced avocado! Voila!
Let me know if you try this and what you thought! ❤