I hope all you Dubbers had a wonderful Thanksgiving. But now, the love and thanks are gone. It’s time to bring the hate! Over the last four years, tcun have ducked out of a beatdown and cheated their way to three tainted victories***. This week, the bill comes due. On Saturday, a reckoning is coming for the cheaters up north. With tailgates starting early (late Friday night?) for a noon kick, this week we have a breakfast staple in our house:

Huevos Rancheros

Ingredients

• Corn tortillas
• Chorizo
• Eggs
• Black beans
• Onion, diced
• Jalapeno, diced
• Salsa
• Sour cream
• Lime
• Cilantro
• Olive oil

Directions

1. Dice up half and onion and a jalapeno or two. Cook black beans, onion, and jalapenos in a saucepan over medium heat on the stove. Set aside.
2. In another pan, cook chorizo over medium-high heat until cooked thoroughly. Set aside meat. 
3. Add a small drop of olive oil to the pan you used for the chorizo. Carefully crack eggs and place in the pan, being careful not to break the yolks. After a few minutes, once bottom sides have solidified, carefully flip eggs over and allow them to cook, solidifying. Remove cooked eggs and place on a plate.
4. Cut lime in half, squeeze and mix juice into sour cream.
5. Wash, dry, and then chop up cilantro. 
6. Warm up tortillas in the oven or by lightly frying on the stove. 
7. Layer egg, chorizo, black beans, salsa, sour cream, and cilantro on your corn tortilla. 
8. Enjoy!

Pro Tips

• Sprinkle a little cheese on your breakfast taco.
• Add sliced up jalapenos and/or hot sauce for extra kick. I prefer black label Valentina for this food.
• Add sliced avocado for even more flavor.
• Pair with your tailgating beverage of choice.

Previous editions of Tailgate Fare