Sausage Migas Ranchero (Gluten Free)

Ingredients

Featured ingredient: Sumatra Coffee 10 oz. Bag Ground

• 1 dried pasilla chile (or other medium-hot chile like ancho)
• 3/4 cup canned crushed tomatoes
• 1/2 cup brewed Door County Sumatra Coffee
• 1/4 cup broth (or water)
• 1 teaspoon salt plus more as needed
• 2 tablespoons honey
• 12 ounces of bulk pork sausage
• 1 teaspoon chile powder
• 1 1/2 teaspoons cumin powder
• 1 can (4-ounce) chopped green chiles
• 2 tablespoons sour cream
• 1 tablespoon butter
• 1 small onion
• 8 large eggs
• 2 tablespoons salsa (plus more for serving)
• Black pepper as needed
• 1 cup corn chips
• 1/2 cup shredded Monterey Jack cheese (divided use)
• 2 tablespoon chopped cilantro (plus more for garnish)
• 2 sliced avocados
• 8 corn tortillas - charred on stove or grill

Instructions

1. Rinse chile and slit the center to remove the seeds. Roast it in a skillet for 3-4 minutes; turn occasionally to avoid burning.
2. Soak it in hot water for 20 minutes. Process chile in a blender or food processor with tomatoes, coffee, broth, 1 teaspoon salt, and honey.
3. Cook sausage in large skillet over medium heat. Break up sausage meat with a wooden spoon; sprinkle it with chile powder and cumin and stir in canned green chiles.
4. Cook until sausage is completely browned. Stir in the ranchero chile sauce. Bring to a low simmer and stir in sour cream.
5. Melt butter in another large skillet over medium heat; add onion and cook until softened.
6. In large bowl beat eggs 2 tablespoons salsa and salt and black pepper as needed. Reduce the heat to low; add eggs and cook while stirring frequently just until curds start to form.
7. Stir in corn chips 1/4 cup cheese and 2 tablespoons cilantro; continue to cook until eggs are softly scrambled.
8. To serve divide sausage and eggs among 4 wide shallow bowls. Add avocado and salsa as garnishes.
9. Serve with charred tortillas and sprinkle with fresh cilantro and remaining cheese.

4 servings