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Loteria Breakfast Burrito

Cook Time 40 Minutes

Serves 4

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion, quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon, juiced
  • Kosher salt, for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs, scrambled
  • 1 (9 oz) pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco, crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro, chopped

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.

 

To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.

 

Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.

 

On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.

 

Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.

 

On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!

 

 

 

 
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Loteria Breakfast Burrito

Loteria Breakfast Burrito

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Beef, Breakfast, Burrito, Chorizo
Cook Time 40 minutes
Servings 4

Ingredients

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon juiced
  • Kosher salt for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs scrambled
  • 1 9 oz pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro chopped

Instructions

  • Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.
  • To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.
  • Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.
  • On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.
  • Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.
  • On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!
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Grilled Hanger Steak Benedict

Cook Time 40 Minutes

Serves 4

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion, quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon, juiced
  • Kosher salt, for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs, scrambled
  • 1 (9 oz) pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco, crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro, chopped

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.

 

To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.

 

Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.

 

On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.

 

Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.

 

On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!

 

 

 

 
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Hanger Steak Benedict

Grilled Hanger Steak Benedict

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Beef, Eggs Benedict, Hanger steak, Hollandaise Sauce
Cook Time 25 minutes
Servings 4

Ingredients

For the Hollandaise Sauce

  • 7 egg yolks
  • 1/2 fresh lemon juiced
  • 1 tsp Kosher salt
  • 1/2 tsp cayenne pepper
  • 1 cup unsalted butter melted
  • 1 pound hanger steak
  • 1/4 cup white vinegar
  • 4 eggs
  • 4 slices English muffin
  • 1/2 cup arugula microgreens
  • Sea salt for seasoning
  • Salt and Pepper + Chocolate Chile for seasoning

Instructions

  • Start by seasoning your hanger steak with your Salt and Pepper + Chocolate Chile seasoning generously on all sides.
  • Set a grill to medium high heat. Add your hanger steak to the grill and cook for 1 to 2 minutes per side (all 4 sides) or until it reaches an internal temperature of 130 degrees F for medium rare. Remove from the heat and let it rest for 5 minutes before slicing across the grain into small slices. Set aside.
  • To make your hollandaise sauce, add your egg yolks, lemon juice, salt and cayenne pepper into a medium bowl. Mix well using an immersion blender and begin to slowly pour in your melted butter while still mixing with the blender to emulsify your sauce. Transfer into a thermos to keep warm and set aside.
  • To poach your eggs, fill up a tall saucepan with water and bring it to a boil. Add your vinegar and stir to create a small whirlpool and add your eggs one at a time with the help of a small bowl. Turn the heat off and let them cook for 4 and half minutes. Using a slotted spoon, take out the eggs and set aside.
  • On a grill set to medium high heat, add your English muffins to toast for a couple minutes or until golden brown. Remove from the heat and set aside.
  • Begin to build your benedicts by topping a slice of your English muffins with a few slices of steak, followed by your poached egg, some hollandaise sauce and garnish with your microgreens. Don’t forget to sprinkle some sea salt on top and enjoy.
play video

Mortadella Breakfast Sandwich

Cook Time 40 Minutes

Serves 4

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion, quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon, juiced
  • Kosher salt, for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs, scrambled
  • 1 (9 oz) pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco, crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro, chopped

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.

 

To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.

 

Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.

 

On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.

 

Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.

 

On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!

 

 

 

 
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Mortadella Breakfast Sandwich

Mortadella Breakfast Sandwich

Author Mark & Fey
Print Pin
Course Breakfast, Sandwich
Keyword Breakfast, Mortadella, Pork, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

For the aioli

  • 1/2 cup mayo
  • 1/4 cup sour cream or mexican crema
  • 2 limes zested and juiced
  • 1 1/2 Tbsp Sriracha
  • Kosher salt for seasoning
  • 8 slices of bacon
  • 12 slices of uncured mortadella
  • 4 eggs
  • 4 slices provolone cheese
  • 4 brioche buns
  • Salt and Pepper + Three Chiles

Instructions

  • Make your aioli sauce by combining the ingredients in a small bowl and stir them until evenly combined. Set aside.
  • Cook the bacon on a skillet or a griddle over medium high heat until crispy. Remove from the heat and set aside.
  • On the same skillet or griddle with the bacon fat, cook your mortadella slices until golden brown on both sides. Remove from the heat and set aside.
  • Toast your buns for a couple of minutes until golden brown. Set aside.
  • On the same skillet or griddle, cook your eggs to your liking seasoning with your Salt and Pepper + Three Chiles. We like an over easy egg with a runny yolk for extra sauce. Add a slice of your provolone cheese to each egg and cook for 1 more minute to melt the cheese. Remove from the heat and set aside.
  • Build your sandwiches starting with the bottom bun, followed by bacon, mortadella, your egg with provolone cheese and finish with the top bun smeared with your aioli.
play video

Smoked Blueberry French Toast

Cook Time 40 Minutes

Serves 4

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion, quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon, juiced
  • Kosher salt, for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs, scrambled
  • 1 (9 oz) pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco, crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro, chopped

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.

 

To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.

 

Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.

 

On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.

 

Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.

 

On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!

 

 

 

 
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Smoked Blueberry French Toast

Smoked Blueberry French Toast

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Blueberry, French Toast
Cook Time 1 hour
Servings 10

Ingredients

  • 1 tablespoon unsalted butter room temperature
  • 10 slices brioche bread approx. 14 ounces
  • 1¼ cup fresh blueberries divided
  • 1 cup whole milk
  • 1 cup heavy cream
  • 6 large eggs
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons kosher salt divided
  • 4 ounces mascarpone cheese
  • ¼ cup whole milk ricotta cheese
  • Zest of ½ lemon

Instructions

  • Using a Ninja Woodfire Oven:
  • Evenly cover the bottom and sides of a 2 ½ quart baking dish with butter. Shingle the bread in the pan and place 1 cup of blueberries in between the slices.
  • In a medium bowl, whisk together milk, cream, eggs, cinnamon, nutmeg, vanilla, and 1 teaspoon salt until combined and smooth. Evenly pour the mixture over the bread. Gently press the bread down to absorb the liquid. Cover the baking dish with plastic wrap and place in refrigerator overnight.
  • In a medium bowl, combine the mascarpone, ricotta, lemon zest, and ½ teaspoon salt. Transfer mixture to piping bag or large zip-top bag and place in refrigerator overnight.
  • Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the box.
  • Turn left-hand dial to select BAKE. Select WOODFIRE FLAVOR. Set temperature to 350°F and set time to 1 hour. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).
  • Remove the prepared French toast dish from the refrigerator and discard the plastic wrap. When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place baking dish on the stone. Close door and select START/STOP to begin cooking.
  • When 40 minutes remain, open door and cover the dish with aluminum foil. Close door to resume cooking.
  • When 10 minutes remain, open door, remove dish from oven and discard foil. Pipe the prepared mascarpone mixture throughout French toast and top with remaining ¼ cup blueberries. Return the dish to the oven and close door to resume cooking. If more time is needed, use the right-hand dial to add more time.
  • When cooking is complete, open door, and remove dish. Serve smoked French toast with maple syrup, and fresh mint, as desired.
play video

Chorizo and Tater Tot Breakfast Burrito

Cook Time 40 Minutes

Serves 4

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion, quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon, juiced
  • Kosher salt, for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs, scrambled
  • 1 (9 oz) pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco, crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro, chopped

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.

 

To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.

 

Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.

 

On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.

 

Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.

 

On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!

 

 

 

 
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Breakfast Burrito

Chorizo and Tater Tot Breakfast Burrito

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Burrito, Ninja, Piedmontese
Cook Time 25 minutes
Servings 4

Ingredients

  • 8-9 ounces Mexican chorizo
  • 1 24 ounce bag frozen tator tots
  • 6 large eggs
  • Kosher salt for seasoning
  • Salt Pepper + Three Chiles seasoning blend
  • 2 cups shredded cheese
  • 1 cup pico de gallo
  • 4 to 6 big ass tortillas at least 10-inch
  • Hot sauce for serving
  • Crumbled cotija cheese for serving

For the chipotle cream sauce

  • 1/2 cup mexican crema
  • 1 tablespoon lime juice
  • 3 chipotles in adobo
  • 1 tablespoon of the Adobo sauce
  • 2 tablespoons hot honey
  • 1/4 cup chopped fresh cilantro plus more for serving

Instructions

  • Heat a grill for medium high direct heat. We’re using our Ninja Woodfire Outdoor so we can air fry the tots. Heat to 425 degrees and set to air crisp. Add the tots and cook until golden brown, about 20 minutes. Remove from the heat and toss with the Salt Pepper + Three Chiles. 
  • Heat a large cast iron skillet directly on the grill. Remove the chorizo from its casing and cook the chorizo over medium high heat until some of the moisture has cooked off. 
  • Meanwhile crack the eggs into a bowl, season with salt, and whisk to combine. Add the eggs to the chorizo. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 
  • Build the burritos: Lay out a tortilla and a sprinkle on a layer of cheese, then tots and then the eggs mixture. Add some pico de gallo. Fold the side of the burrito in and then roll up the burrito. Set aside while you make the chipotle sauce. 
  • Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 
  • For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce, some crumbled cheese, hot sauce and a sprinkle of fresh cilantro. 
play video

Beermosas with French Bread Breakfast Pizza

Cook Time 40 Minutes

Serves 4

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion, quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon, juiced
  • Kosher salt, for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs, scrambled
  • 1 (9 oz) pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco, crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro, chopped

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.

 

To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.

 

Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.

 

On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.

 

Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.

 

On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!

 

 

 

 
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Beermosas with French Bread Breakfast Pizza

Beermosas with French Bread Breakfast Pizza

Author Mark & Fey
Print Pin
Course Appetizer, Breakfast, Tailgate
Keyword LaBrea, Piedmontese
Cook Time 35 minutes
Servings 4

Ingredients

For the French bread breakfast pizza

  • 1 loaf soft French or Italian bread about 12 ounces, halved lengthwise
  • 6 slices thick cut bacon
  • 8 large eggs
  • Kosher salt for seasoning
  • 2 tablespoons butter
  • 1/3 cup milk or half and half
  • 1 cup shredded cheddar cheese divided
  • 1 cup beer cheese sauce from this recipe
  • Green onions optional for garnish

For the beer-mosas

  • 2 12 ounce cans Pabst Blue Ribbon beer
  • 12 ounces orange juice
  • Orange slices optional, for garnish

Instructions

  • Heat a grill for medium heat. Add the sliced bread loaf and cook until toasted, about 3 minutes.
  • Line a baking sheet with parchment paper and lay the bacon out in a single layer. Add to the grill and cook until crisped, about 15 minutes total. Remove from the heat and roughly chop.
  • Whisk together the eggs, milk, and a generous pinch of salt. Melt the butter in a large skillet over medium heat. Add the egg mixture and scramble – you want the eggs to be slightly underdone and creamy. Add in 1/2 cup of the shredded cheese.
  • Top the french bread with the beer cheese, eggs, chopped bacon, and more cheese. Return to the grill for 5 minutes to melt the cheese. Remove from the heat and slice into 2 inch pieces. Top with the green onion.
  • Make the beermosas by pouring the PBR into a chilled glass. Top with orange juice and an orange slice for garnish.
play video

Steak and Eggs with Potatoes O’Ryan

Cook Time 40 Minutes

Serves 4

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion, quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon, juiced
  • Kosher salt, for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs, scrambled
  • 1 (9 oz) pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco, crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro, chopped

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.

 

To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.

 

Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.

 

On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.

 

Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.

 

On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!

 

 

 

 
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Steak and Eggs

Steak and Eggs with Potatoes O’Ryan

Author Mark & Fey
Print Pin
Course Breakfast, Dinner, Tailgate
Keyword Beef, Minute Steak, Spiceology, Steak
Cook Time 25 minutes
Servings 4

Ingredients

  • 2 pounds yukon gold potatoes about 4 medium, diced
  • 1 large red pepper
  • 1 medium pasilla pepper
  • 1 large onion
  • Olive oil for cooking
  • Kosher salt for seasoning
  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 1 tablespoon buttermilk
  • 1 tablespoons Salt Pepper + Three Chiles
  • 2 minute steaks about 12 ounces total
  • 2 large eggs
  • Parsley for seasoning

Instructions

  • Heat a large skillet or flat top grill to medium high. Add some olive oil followed by the potatoes, peppers, onion, and a generous pinch of salt. Cook, stirring regularly for 20 minutes or until the potatoes are tender.
  • Meanwhile, season the steaks with salt and a little oil on each side. When the potatoes are close to done, add the steaks and cook for just 30 seconds per side. Remove from the grill and add the eggs to cook to your liking – don’t forget to hit the eggs with some salt.
  • Slice the steaks and serve with the potatoes, eggs, and some parsley for garnishing.
play video

Breakfast Burger

Cook Time 40 Minutes

Serves 4

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion, quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon, juiced
  • Kosher salt, for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs, scrambled
  • 1 (9 oz) pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco, crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro, chopped

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.

 

To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.

 

Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.

 

On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.

 

Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.

 

On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!

 

 

 

 
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Breakfast Burger with Beef Bacon, Egg and Hash Brown

Breakfast Burger with an Egg, Beef Bacon & Hash Browns

Author Mark & Fey
Print Pin
Course Breakfast, Dinner, Lunch
Keyword Beef, Beef bacon, Burger, Eggs, Piedmontese
Cook Time 25 minutes
Servings 4

Ingredients

  • 8 slices beef bacon we love Certified Piedmontese
  • 4 Certified Piedmontese burger patties
  • Kosher salt for seasoning
  • 4 frozen hashbrown patties
  • 8 slices American cheese
  • 4 large eggs
  • Salt Pepper + Three Chiles Seasoning blend
  • 4 burger buns
  • Sriracha mayo

Instructions

  • Heat a large skillet or griddle over medium high heat. Cook the beef bacon until crisp, about 4 minutes per side. Add the hash browns to hot griddle and cook for 4 minutes on the first side before flipping and covering, cooking an additional 5 minutes or until the hash brown patty is cooked through. Set aside.
  • Add the burger patties and season with kosher salt. Cook until the first side is caramelized and the edges are browning, flip and cook for 3 to 4 minutes more. Add 2 slices of American cheese to each patty and cook until melted.
  • Finally, cook the eggs to your liking, we like an over easy egg with a runny yolk for extra sauce. Before building the burgers, toast the buns on the griddle.
  • Build the burgers by adding the Sriracha mayo to each bun, topping with a burger, beef bacon, and finally an egg. Top with the burger lid and enjoy hot.
play video

Smoked Salmon Breakfast Sliders

Cook Time 40 Minutes

Serves 4

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion, quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon, juiced
  • Kosher salt, for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs, scrambled
  • 1 (9 oz) pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco, crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro, chopped

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.

 

To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.

 

Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.

 

On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.

 

Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.

 

On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!

 

 

 

 
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Smoked Salmon Breakfast Sliders with ancho chili hollandaise

Author Mark & Fey
Print Pin
Course Appetizer, Breakfast, Tailgate
Keyword Aviation American Gin, Seafood, sliders, smoked salmon
Cook Time 20 minutes

Ingredients

For the ancho hollandaise

  • 6 large egg yolks
  • 2 teaspoons fresh lemon juice
  • 1 cup salted butter melted and cooled
  • 1 tablespoon adobo sauce from 1 can of chipotle in adobo
  • 1 teaspoon ancho chile powder
  • Kosher salt for seasoning

For the sliders

  • 2 tablespoons olive oil
  • 12 quail eggs
  • 24 ounces cold smoked salmon
  • 12 Hawaiian rolls
  • 2 cups watercress

Instructions

  • Make the hollandaise by whisking together the egg yolks and lemon juice. Stream in the melted butter, whisking continuously until the hollandaise is thickened. Add the adobo sauce and chile powder and season with kosher salt. Set aside. 
  • In a nonstick skillet, heat the olive over medium heat. Carefully crack in the quail eggs one at a time. Season with kosher salt and cook until crispy, about 3 minutes. 
  • Toast the Hawaiian rolls and build the sandwiches. Each roll gets a pinch of watercress, a few slices of salmon, a quail egg, some hollandaise, and fresh chives.  Serve with our Aviation Gin Sunrise. 
play video

Waffled Monte Cristo Sliders

Cook Time 40 Minutes

Serves 4

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion, quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon, juiced
  • Kosher salt, for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs, scrambled
  • 1 (9 oz) pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco, crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro, chopped

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.

 

To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.

 

Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.

 

On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.

 

Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.

 

On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!

 

 

 

 
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Waffled Monte Cristo Sliders

Author Mark & Fey
Print Pin
Course Breakfast, Dinner, Lunch
Keyword Ninja, Sandwich, waffle iron, waffled

Ingredients

  • 1 12 roll package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt for seasoning
  • Black pepper for seasoning

Instructions

  • Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.
  • Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.
  • In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.
  • Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.