The first time I tried this meal, I was in an airport with my daughter, flying to visit my grandma. That trip was emotionally difficult, and this breakfast was a surprising spot of comfort in an unexpected place. Sharing it with my girl, encouraging each other as we navigated relationship and heartache, was a small gift I still remember, years and years later. I had all but forgotten this meal, until recently I was craving a spicy, egg-topped breakfast, because what’s better? I think this Paleo Huevos Rancheros recipe (grain-free, dairy-free, and bean-free)
is perfect for a New Year’s brunch, or just abaout any other time of day or year. 😉
It takes a little work, but you can prep some in advance, and I promise, it’s worth it!
(One note: I love, love, love Siete products, and these Siete grain-free, allergy friendly tortillas (not an affiliate link) are perfect for this recipe. You can also try my grain-free flatbread recipe which is a thicker, chewier option. Here’s a hint: make a double or triple batch of these and freeze them for all kinds of recipes, or just to warm with butter or seasoned olive oil!
- 2 pounds ground venison
- 2 tablespoons ancho chile powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- 1 tablespoon minced garlic
- ¼ teaspoon allspice
- ¼ teaspoon cinnamon
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 2 tablespoons apple cider vinegar
- 1 pound chorizo, no sugar added*
- 1 tomato, chopped
- Fresh cilantro, 1 bunch
- ½ onion, chopped
- ½ jalapeno, diced (seeds removed)
- 1-2 tablespoons olive oil
- 1 yellow pepper, seeded and chopped
- ½ baked sweet potato
- ½ teaspoon tomato paste
- 1 teaspoon minced garlic
- ½ teaspoon dried oregano
- 4 grain-free tortillas
- 1 avocado
- 1 lime, quartered
- Combine all ingredients in a large mixing bowl and combine using hands.
- To make a quick salsa, combine chopped tomato, 2 tablespoons chopped cilantro, 1 tablespoon chopped onion, jalapeno, and 1 tablespoon olive oil; season with salt and pepper to taste.
- Crumble sausage and cook in pan, breaking up until browned.
- Add peppers and remaining onion and continue cooking until peppers are softened and onion is translucent.
- Stir in pulp from sweet potato and tomato paste; season with salt and pepper.
- Place sausage on tortilla and top with pepper mixture.
- Fry 4 eggs to desired doneness and place on top of peppers.
- Cut avocado in half and remove pit. Slice evenly over egg and serve with lime wedges and cilantro to garnish.
- Chorizo may be made in advance and frozen. It's delicious to serve over nachos, over baked sweet potatoes, or in soup!
- You can replace the homemade chorizo with store-bought (check the ingredients) for an even faster option.
Next up, I think I need to recreate my friend Tina’s chilaquiles – oh, man – my mouth is watering. Anyone have a killer recipe?
Do you have a favorite Mexican breakfast recipe? Do you incorporate any of the “paleo” principles into your diet?
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