Breakfast San Diego style
- Preparation Time40 mins
- Cooking Time4 mins
Heat about 2.5cm of oil in a saucepan, on the grill, to 190 degrees C.
Fry each sope in the oil until slightly crispy, about 2 to 3 minutes. Remove to paper towels and set aside.
For the red chile sauce:
Heat a skillet on the griddle and add the chiles. Press down on the chillies for about 20 seconds on each side to release the flavors. Remove the chillies and put them in a small saucepan with enough water to cover the chillies. Bring to a boil, then remove from the heat and let cool for 10 minutes.
In a blender, add the chillies, garlic, maple syrup, adobo spice and salt and pepper, to taste. Pour in about 375ml of the chilli soaking liquid and pulse to combine. taste and adjust seasonings (add some of the seeds for more heat, if desired). Add the 1/2 tablespoon of vegetable oil to a skillet and pour in the chile mixture. Simmer for 10 minutes to reduce and thicken.
For the pork adobada:
Put the pork steak to a large bowl, add the chilli sauce and let marinate for 1 and up to 2 hours. Transfer the steak to the griddle and cook to desired doneness, about 2 to 3 minutes on each side. Remove to a cutting board and thinly slice. Reserve.
For the sausage:
On the stove, bring a medium sauce pot of water to a boil over medium heat.
Add the sausage and cook for 10 minutes. Remove from the water and put directly on griddle. Cook until lightly brown on all sides, approximately 5 minutes. Remove to a cutting board and slice. Reserve.
For the salsa:
Heat the tomatoes, jalapenos and garlic in a skillet on the grill until browned and soft. Remove to a blender, add salt, to taste, and pulse to blend. May add more peppers depending on your spice level.
For the onions:
Cut the onion into thick slices so that they don't fall into the griddle. Brush with olive oil and sprinkle with salt and pepper, to taste. Cook until browned and tender, about 2 to 3 minutes on each side.
For the mushroom:
Wipe the mushroom clean and remove the stem. Brush it with olive oil and sprinkle with a pinch of salt and pepper. Griddle until tender, about 5 minutes on each side. Remove to a cutting board and cut into slices.
For the tomatoes:
Rub the tomato with olive oil. Cook the whole tomato until tender and the skin begins to fall off, but not mushy, about 3 to 4 minutes.
For the spring onions:
Rub the spring onions with olive oil and sprinkle with salt and pepper, to taste. Cook until tender, about 5 minutes
For the crema sauce:
Put the crema into a small bowl and add 1/2 to 1 cutletped chipotle pepper and 4 tablespoons of the tinned sauce. Sprinkle with salt, to taste, and stir until well combined. Add more pepper to create more spice, if desired.
For the eggs: In a medium bowl, whisk together 4 of the eggs and the milk. season with salt and pepper. Divide the mixture between 2 cast iron skillets that are coated with oil and heated on the grill. (1 for plain scrambled eggs and cheese; the other for the eggs plus the chorizo sausage and cheese.) Sprinkle the eggs with 1/2 teaspoon adobo spice. Add a handful of the cooked chorizo sausage and grated cheese to 1 of the skillets. Stir the eggs until desired doneness. Cook the remaining, egg sunny side up, to desired doneness in third skillet that has been coated with oil.
Put eggs, scrambled or sunny side up, on top of the sopes on individual serving plates. Put the grilled vegetables, for the vegetarian dish, on another plate. Arrange the pork steak slices and the remaining sausages on the side.
Garnish with the red salsa, spring onions, fresh coriander seeds, avocado slices, mexican crema sauce, and diced tomato.
and....don't forget to make your cocktail!!!
a viewer, who may not be a professional cook, provided this recipe. the food network kitchens chefs have not tested this recipe and therefore, we cannot make representation as to th
Other recipes with pork
Thai Pork and Noodle Salad
Black Pudding and Pear Pies
Spicy cocktail meatballs
Dave's party potstickers
10-inch French Meat Pie
Country pork and peppercorn burgers
Spaghetti and meatballs
Carolina pork fillet with peach bbq sauce and sweet potato hash browns
Carolina pork fillet with peach BBQ sauce and sweet potato hash browns
Butterflied Cuban style pork chops
Pork spring roll with broccoli coleslaw
Artichoke and pork rib soup, CANH ATISO SUON HEO
Boerewors and tomato bredie
Sausage and apple stuffing
Loin of pork with green peppercorns
Braised Pork Belly Bao
Asian street sandwich
John Torode's Australia
Chef John Torode heads back to Australia to rediscover the cuisine he grew up with. He creates spectacular dishes and catches up with the old friends and family who inspired his passion for food.
The Hairy Bikers' Best Of British
Passionate foodies and enthusiastic bikers, Dave Myers and Si King, embark on a journey through time to explore and celebrate British food.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Paul Hollywood's Bread
Chef Paul Hollywood believes that the delicious smell of freshly baked bread can improve any home. He is on a mission to showcase the simplicity of bread making and shares his favourite recipes for every occasion.
Rachel Allen's Cake Diaries
Chef Rachel Allen believes that cake isn’t only reserved for traditional celebrations or special occasions. She shares her favourite sweet treat recipes that are perfect for every mood.
Madhur Jaffrey's Curry Nation
Chef Madhur Jaffrey wants to explore how Indian food is a part of every level of British cooking. She samples local dishes and demonstrates how to make her favourite curry recipes.
The four remaining bakers face their biggest challenge yet. The kids must create a celebration cake for the moment they win, along with matching baked party gifts.
As the kid bakers continue to work hard to create the dough and delicious fillings for their stuffed puffs, Duff and Valerie announce a savoury twist.
The kid bakers are challenged to create dessert imposters – a sweet treat masquerading as a savoury item. Will their creations be convincing enough?
The bakers must serve up two delicious signature items for a bake sale. During the competition, Duff and Valerie reveal a twist third challenge the kids must complete.
The junior chefs prepare a festive meal for the judges. They start with duck and veggie appetizers and then move on to making stockings and wreaths from common foods.
The young chefs try to impress the judges with their take on lamb, a creamy soup and pretty pasta. Later, the judges fret over the grey colour of the chia pudding.
Donut Sweat It
The kid chefs are challenged to use an ‘everything donut’ they find in their baskets with pickled pork. Next is cooking venison, which is a new experience for some.
Cup Of Glee
The junior chefs face a giant peanut butter cup in the first round. They, a too-hot griddle creates a problem for one of the young contestants.
Hot Potato, Not Potato
Four ambitious kids bring their cooking skills to the kitchen. In the first round, ground beef and chocolate present a conundrum.
The young cooks prepare their spectacular Thanksgiving meal. They start with pumpkin pie and then face the challenge of not having turkey in the entrée basket.
The young chefs make chicken nuggets and attempt to cook the bay scallops to perfection. In the dessert round there’s a fun time with Mesozoic candies.
The young chefs compete to impress the judges with ‘birds’ nests’ and a tricky chicken. The finalists will both make kiwi deserts, but whose will be the winning one?
Lemon Meringue Why?
The junior chefs make a starter with wildfire lettuce and fluke. In the dessert round both remaining competitors tackle baking and ice-cream.
The kid chefs try to make technically-excellent dishes out of ground beef and curly fries. A stuffed cookie cup provides a challenge for the dessert round.
The junior chefs face creepy-crawly kabobs in the first basket. Then, they are happy to get fish fillets and a colourful cereal in the second round.
Four new young chefs try to impress the judges with a puzzling appetizer basket crowned by a super-cheesy sandwich. The finalists will tackle a watermelon dessert.
The junior chefs are challenged with a bok choy starter and find out if it tastes better with bacon. In the dessert round the competitors must use cottage cheese.
Rick Stein travels around Britain to explore the quality produce on offer. He shares his favourite recipes and celebrates the beauty of simple British food.
Trainees And Scholars
The Roux family have trained several of the finest chefs in the industry. One of those former scholars, Sat Bains, joins Michel to cook a classic dish.
Influence And Inspiration
Some of Britain’s top food professionals reflect on the influence of the Roux family. Plus, Michel displays his legendary patisserie skills in the kitchen.
Breakfast And Late-Night Eats
Amy Schumer starts her culinary lessons with breakfast. Her husband, chef Chris Fischer, shows her how to make the perfect poached eggs.
Craig David, Salmon & Seaweed
Singer Craig David joins the boys to cook a traditional Caribbean chicken dish. Plus, Jamie makes a roasted salmon and artichoke parcel.
North East Judging
The two remaining chefs from the North East pull out all the stops with their full menus. Who will impress the three formidable judges and advance to the finals?
North East Dessert
It’s a tense dessert showdown for the chefs from the North East. Who will receive the lowest score and be the first to head home from the competition?
Staying Home: Episode 5
Ree makes an easy broccoli cheddar orzotto, super-speedy Italian meatball skewers, and a very berry mug cake that's a fruity take on her favourite five-minute marvel.
Celebrating Moms And Daughters
Valerie prepares a meal for her friends and their daughters. The menu features a grapefruit spritzer with tarragon syrup and a chocolate mousse.
Reinventing Fall Foods
Valerie puts a twist on her fall brunch menu. She treats guests including chef Ludo Lefebvre to a meal full of seasonal treats for a long holiday weekend.
James explores the landscape of South Wales and goes foraging. He prepares lamb cooked in hay with a tabbouleh salad and a foraged Pembrokeshire seafood starter.
Chef James Martin explores the sunny south east to find out why Kent's cherries are so sweet and why his favourite flat fish thrives in the waters of the south coast.
Si and Dave visit three mums and discover their top birthday dishes. The lads make a summer berry trifle and try dishes such as Manchester tart and Caribbean soup.
North East Main
Three chefs from the North East serve up their main courses. Roe deer with beetroot, venison three ways, and braised feather blade of beef are all on the menu.
North East Fish
Chefs from the North East have a second opportunity to impress the judge. Their fish dishes include mackerel, pickled shellfish, and smoked trout soup.
Staying Home: Episode 4
Ree shares easy quarantine recipes, including a real ranch favourite, easy steak frites, and for pasta fans and busy mothers everywhere, she makes stovetop chicken spaghetti.
Busy Mom's Weeknight Dinner
Valerie has been working on kid-friendly recipes for every busy mother’s repertoire. The menu includes green bean oven fries and fudgy avocado pops.
Cooks In The House!
Valerie makes dinner for her friend, cookbook author David Venable. On the menu are Tom’s espresso rib-eye and classic lemon tart with coconut-almond crust.
Show Off Dishes
Si and Dave meet mums whose family recipes have the wow factor. They sample a Baltic pig’s trotter dish and learn the secret behind the perfect baked Alaska.
North East Starter
Three chefs from the North East look to make a good first impression with their starters. On the menu are wild rabbit, pork and apple pie, and Yorkshire cheeses.
The two remaining chefs from Wales serve up their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton. Who will earn a place in the finals?
Staying Home: Episode 3
Ree puts a spin on pantry, fridge and freezer staples with her hash brown tostadas and fancy grilled peanut butter and jelly, a mashup of two Drummond sandwich favourites.
Valerie and her husband host a competitive game night at home with their friends. She serves up butter lettuce salad, part-cheesy twists and checkerboard cookies.
Happy Birthday, John!
Valerie Bertinelli helps a friend cook a feast for her husband’s birthday. The menu includes seared scallops, misticanza salad and strawberry icebox cake.
Dave and Si sample a selection of various dinner dishes. Some are inspired by Italian cuisine, some have American origins, and some are a regal take on classics.
The chefs from Wales battle to stay in the competition. Their desserts include lemon verbena baked custard, mint mousse with hazelnut biscuit, and beetroot parfait.
Three chefs from Wales serve up their main courses. On the menu are black beef with leek and potato terrine, loin and shoulder of hogget with morels, and lamb four ways.
Staying Home: Episode 2
Ree raids the pantry to make tasty tomato soup 2.0 and whips up easy homemade mini tortillas and cabbage pantry slaw to accompany fish stick tacos.
Taco Tuesday, SoCal-Style
Valerie has come up with some inventive combinations for her taco-centric menu. Dishes include chicken tinga tacos and Neapolitan dessert tacos.
Backyard Beach Party
Valerie Bertinelli makes the most of the warm weather by throwing an Italian-style backyard beach party. She serves up fried clams and antipasto pasta salad.
Giada is hosting a pool party, so creates a menu to enjoy in the sunshine. She serves up burgers a la pizzaiola, penne with brown butter and a tropical watermelon sorbet.
The Bikers explore the best recipes for simple and satisfying evening meals. They sample fish and chips with a Portuguese twist, a salmon curry and the perfect pie.
The chefs from Wales compete to see who has the tastiest fish dish. Their meals include poached lobster, sea bass with brown crab, and sea trout with smoked mussels.
Three chefs from Wales vie to impress with their starters. On the menu are summer salad, ham hock with smoked cheddar mousse, and chicken terrine.
Staying Home: Episode 1
Ree Drummond shares easy, pantry-inspired recipes for difficult times. She makes an all-in-one dinner of taco shells and cheese and a 5-minute chocolate caramel mug cake.
Rachel Allen showcases festive recipes that will impress Christmas guests. She creates a fun gingerbread house and teaches her students how to make perfect mince pies.
Rachel Allen gets into the festive spirit with an array of sweet treats. Her Christmas bakes include a traditional cake bursting with dates and festive jam cookies.
Inspired by cooking classes she took in Italy, Valerie makes zucchini rollatini and homemade pici pasta for her guests. A decadent tiramisu is for dessert.
Valerie Bertinelli rewards her hardworking crew by cooking up some tasty treats. On the menu are marinated lamb chops, zoodle panzanella and chocolate marble love cake.