¾teaspoonground cumin, (add more according to your liking)
¼teaspoonancho chili pepper, (add more according to your liking)
1cupbroth
4oztomato sauce
⅛cupchopped cilantro
Optional Toppings:
fresh jalapeno
fresh cilantro
fresh avocado
Instructions
To Make Ranchero Sauce:
In a large dutch oven, melt butter over medium heat. Add onion, garlic, jalapeño pepper, green bell pepper, cumin, ancho chili pepper then cook until soft (for about 2-3 minutes). Keep stirring to prevent burning.
Add broth and tomato sauce. Bring to a simmer then lower the heat. Cook until the sauce is thickened like a stew for about 15 minutes. Be sure to stir frequently to prevent burning. Adjust seasoning with salt and pepper if needed.
To Make Mexican Breakfast Toast
Carefully put your slices of bread into the bread slots of the toaster then toast the bread.
Divide toast among plates. Add a generous amount of black beans, chorizo over and top with sunny-side-up egg and ranchero sauce. Feel free to add the additional toppings; jalapeno, fresh cilantro, and avocado.