La Herencia^® Chimichurri Huevos Rancheros

Preheat a skillet over medium high heat with olive oil drizzle. Add tomatoes, jalapeños, and white onion to pan. Roast until soft. Next transfer to a blender with tomato sauce, salt, oregano, garlic powdered, chicken bouillon, and cilantro.

Mince garlic cloves, and slice avocado.

Add 2 tablespoons of oil to a preheated skillet and set over medium-high heat. Sauté garlic and place La Herencia® Chimichurri meat in skillet and cook for 4 minutes covered, flip, and continue to cook for 3 additional minutes covered or until internal temperature of 145°F is reached on instant read thermometer. Remove from heat, and let rest for 3 minutes. Place Chimichurri meat aside on to a cutting board and chop meat to 1 inch. chunks.

In a pan with oil, add egg and cook sunny side up for 3 minutes covered.

Add 1 cup of oil to pan over medium high heat. Once oil is hot, place corn tortilla into hot oil. Flip tortilla over and repeat until tortilla is golden crispy for 3 minutes. Remove tortilla from heat and place on a paper towel to absorb excess oil.

Once tortillas are cool, submerge to ranchera sauce. Place tortilla in plate, top with black beans, La Herencia® Chimichurri, sunny side up eggs. Drizzle sour cream, crumbled queso fresco, and avocado slices. Add more delicious Ranchera sauce.