Antelope Chorizo and Huevos Rancheros

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Justin Townsend

Editor-in-Chief at Harvesting Nature

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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Recipe contributed by Editor in Chief Justin Townsend

If I could have one breakfast item for the rest of my life it would absolutely, hands down be this dish. I created this dish for the restaurant I used to chef at in Key West called Mellow Café. This recipe is the home made version with some ground Antelope taco meat. The entire recipe is a variation off of a Traeger recipe I saw a while back.

When I saw the initial recipe, I thought to myself, “I can make this wilder!” and we did. There are three key ingredients working in this dish. First is the tostadas. Don’t skip those because plain tortillas won’t cut it. Second, you have to smoke/grill the veggies for the ranchero salsa. The smoke creates the essential flavor you need in your salsa. Season your beans, I repeat, season your beans! No one likes bland beans.

Ingredients:

Antelope Chorizo

• 1 lbs ground antelope meat
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp fresh minced oregano
• 1 tsp ground cumin
• 1 tsp salt
• 1 tbsp garlic powder
• 4 tbsp apple cider vinegar

Ranchero Salsa

• 1 Tbsp olive oil
• 1 purple onion
• 3 medium tomatoes
• 3 Poblano peppers
• 1 dried ancho pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 teaspoons garlic powder

Other Ingredients

• 2 cans of black beans
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 12 tostados
• Shredded cheddar cheese
• Minced cilantro
• 4 eggs

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Preparation:

Ranchero Salsa

1. Bring your Traeger or grill to 450 degrees or high heat.
2. Rub tomatoes, onion, and poblano peppers with a light coating of oil
3. Grill tomatoes, onion, and poblano peppers until charred
4. Add tomatoes, onion, poblano peppers (remove seed and stem), and ancho (remove seeds and stem) to food processor
5. Add 1 tbsp of olive oil, chili powder, cumin, salt, black pepper, garlic powder
6. Process until chunky
7. Set aside

Antelope Chorizo

1. Add all the ingredients to the food processor and pulse until smooth and mixed
2. Bring a medium cast iron pan to medium high heat
3. Add 1 tbsp of oil
4. Add chorizo and cook until brown
5. Remove and set aside

The Entire Dish

1. Warm up the beans and season with the garlic powder, black pepper, and salt
2. I warm up my tostados in the toaster, but be careful not to burn them
3. Cook you egg to your liking. I recommend over easy so you get the runny yoke.
4. Add a sprinkle of cheese to the center of the plate
5. Place one warm tostado on top of the cheese to hold it in place
6. Add a scoop of beans, a scoop of antelope chorizo, and sprinkle cheese on top
7. Repeat with another tostado, beans, chorizo, and cheese
8. Add your third tostado, another scoop of beans and chorizo
9. Top with the ranchero salsa and add the over easy egg
10. Sprinkle amply with cheese and minced cilantro
11. Serve and Enjoy!