Mexican Scotch Eggs
Try Mexican Scotch Eggs with a kick of El Jefe Honey Adobo Taco Rub and a dollop of honey adobo ranch for a flavor explosion that'll make you say "¡Ole!" with every bite.
Mexican Scotch Eggs
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
30 minutes
Cook Time
35 minutes
Try Mexican Scotch Eggs with a kick of El Jefe Honey Adobo Taco Rub and a dollop of honey adobo ranch for a flavor explosion that'll make you say "¡Ole!" with every bite.
Ingredients
- 2 LB – Ground Beef
-
3 TB – El Jefe Honey Adobo Taco Rub
- 6 – Hard Boiled Eggs (peeled)
- 1 Cup – Flour
- 1 TB – El Jefe Honey Adobo Taco Rub
- 2 – Eggs, beaten
- 2 Cup – Panko Breadcrumbs
- ½ Cup – Ranch Dressing
-
¼ Cup – El Jefe Taco Sauce
Directions
- Preheat oven to 350 degrees.
- Preheat fryer to 325 degrees.
- Combine the ground beef together with 3 TB of El Jefe seasoning and mix well until the seasoning in well incorporated and the meat becomes tacky.
- Portion the meat into 6 equal balls.
- Gently flatten the meat into an oval and place a hard-boiled egg in the center.
- Wrap the meat around the egg and seal any openings. Repeat with the remaining eggs.
Set up a breading station.
A. 1 Cup of flour with 1 TB of El Jefe Rub
B. Beaten eggs
C. Panko Breadcrumbs
- Bread the eggs by dredging them in flour, coating in egg wash and then finally breading in panko breadcrumbs.
- Repeat with the remaining eggs.
- Fry the eggs for 4-5 minutes until the breading is golden brown.
- Remove from the fryer and place on a rack lined tray.
- Place in the oven for 10-15 minutes until the internal temperature of the eggs reaches 155 degrees.
- Remove from the oven to rest for 10 minutes while you make the sauce.
- Combine the ranch and El Jefe sauce and stir until well combined.
- Serve the eggs, cut in half with a drizzle of El Jefe ranch.
- Enjoy!
