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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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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
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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.
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Bacon Pork Chops

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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Bacon Pork Chops

Author Mark & Fey
Print Pin
Keyword Breakfast, Ninja, Pork, Pork chops, Spiceology
Cook Time 1 hour 30 minutes
Servings 4

Ingredients

  • 2 thick-cut bone-in pork chops, at least 1 1/2 inches thick
  • Maple Chili Juicy Bird Brine Blend
  • 4 slices Texas toast
  • 4 tablespoons softened butter
  • 4 large eggs
  • Olive oil
  • Kosher salt for seasoning

Instructions

  • At least 24 hours before cooking, season the pork chops all over with Maple Chili Juicy Bird Dry Brine. Set the chops on a cooling rack inside a sheet pan and dry brine.  Bacon Pork Chops 2 (TK) bone-in pork chops Maple Chili Juicy Bird Brine Blend 4 slices Texas toast 4 tablespoons softened butter 4 large eggs Olive oil Kosher salt, for seasoning At least 24 hours before cooking, season the pork chops all over with https://spiceology.com/products/grill-dads-juicy-bird-maple-chile-brine/ Print Recipe Back To Recipes Save To Pinterest
  • When you’re ready, heat your grill or smoker to low heat, about 225 degrees F and cook until the chops reach 140 degrees F, 45 to 55 minutes.
  • Remove the chops from the grill at 140 and rest for about 15 minutes. Heat the grill up to high and then sear the pork chops well. Rest the chops for 20 minutes while you toast the bread and cook the eggs to your liking.
  • Butter the Texas toast and toast on the high heat grill for 1 minute per side. Heat a skillet over medium heat. Add a drizzle of olive oil and add the eggs. Season the eggs with kosher salt and cook to your liking, ours is sunny side up because yolks equal instant sauce.
  • Slice the chops and serve them along side the eggs and toast. Could be breakfast, could be breakfast for dinner.
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Breakfast Hotdogs

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 Hotdogs

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Bacon, Beef, Breakfast, hot dogs, Ninja, Piedmontese, Spiceology, tater tots
Cook Time 35 minutes
Servings 4

Ingredients

  • 8 slices bacon
  • 4 uncured hot dogs from Certified Piedmontese if you have good taste
  • 1 32 ounce bag tater tots
  • Salt Pepper + Three Chiles Seasoning
  • 4 large eggs
  • 4 large hot dog buns or hoagie rolls

Instructions

  • Use your air fryer or oven to cook the tater tots until crisp, following the package directions. We like to use our Ninja Foodi Dual Heat Air Fry Oven so we can grill the bacon and hot dogs on our Ninja Woodfire Outdoor Grill. When the tots are crisp, toss them with your favorite seasoning. We like our Salt
  • Heat your grill for medium high heat and grill the bacon until crisp. Add the hot dogs and cook until heated through. Uncured hot dogs are still cooked before packaging, so you’re looking for crispy skin and heat all the way through.
  • When the dogs, bacon, and tots are done. Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the eggs to your liking, over easy will give you a little yolky sauce.
  • Build the dogs by putting 1-2 slices bacon in the bun, adding the hot dog, some tots, and topping with a fried egg.

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