Ingredients
- One 15-ounce can whole peeled tomato plants, undrained
- 1/4 cup fresh cilantro leaves, plus much more for garnish
- 1/4 cup diced yellow onion
- 1 large clove garlic clove, peeled and smashed
- 1 jalapeno pepper (seeded if preferred)
- 1/2 teaspoon kosher salt
- 5 ounces cured chorizo, casings removed, diced
- Vegetable oil
- Four 6-inch corn tortillas, plus much more for serving, optional
- One 16-ounce can refried beans, optional
- 4 large eggs
- 1 avocado, pitted, peeled and diced, for garnish
- 3/4 cup (3 ounces) crumbled queso fresco or grated Monterey Jack, for serving
- Sour cream, for serving
Directions
Inside a mixer. combine the tomato plants (with juices), cilantro, onions, garlic clove, jalapeno, and salt puree until smooth. Transfer the sauce to some small skillet and simmer over medium heat until slightly thickened, about ten minutes. Cover and warm over low heat.
Inside a large skillet over medium-high temperature, prepare the chorizo until browned, about a few minutes. Increase the sauce and canopy again.
Add 1 tablespoon vegetable oil towards the fat within the skillet. Convey a tortilla within the skillet and prepare until light golden although not crisp, about thirty seconds. Switch and prepare for thirty seconds more. Transfer for an individual plate. Prepare the rest of the tortillas, adding a little more oil towards the pan if required.
Heat the refried beans. if using, in a tiny saucepan. Spread the beans around the tortillas.
Add another tablespoon of oil towards the skillet. Employed in batches, crack the eggs in to the skillet. Prepare before the bottoms are positioned and also the edges golden, one to two minutes. Turn heat to medium-low, cover and prepare until set, about one minute more. Place 1 egg on every tortilla and spoon the nice and cozy sauce within the eggs. Sprinkle using the avocado, cheese and extra cilantro. Top having a dollop of sour cream .
Recipe thanks to The Deens (DFC, pg. 165)
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