Tortillas with Eggs, Chorizo, and Cheese
Huevos TapatiosMexicans are masters at creating interesting egg dishes. The people from Guadalajara and the state of Jalisco are called Tapatios, loosely translated, meaning they are the "tops," and proud of their heritage. They can also be proud of this dish. It's delicious and filling for breakfast, brunch, or anytime.
Ingrediënten
- Fresh Salsa Mexicana or purchased salsa
- ½ pound fresh bulk chorizo or packaged, with casings removed
- 2 tablespoons finely chopped onion
- 4 corn tortillas
- 1 tablespoon vegetable oil
- 4 large eggs beaten
- Salt to taste
- 1 cup shredded Oaxaca or Monterey Jack cheese
- 1 avocado Hass variety preferred, peeled, seeded, and diced
Instructies
- Prepare salsa, if using homemade.
- Then, in a medium skillet over medium heat, cook the chorizo, breaking it into pieces as it cooks, until it starts to brown.
- Add the onion and cook until translucent and the chorizo is completely cooked.
- Keep warm in the pan.
- In a medium nonstick skillet, warm the tortillas, 1 at a time, until pliable and hot.
- Wrap in a clean kitchen towel to keep warm.
- In the same nonstick skillet heat the oil over medium heat and fry the eggs to your preference.
- Season with salt.
- Sprinkle ¼ cup of cheese on top of each egg.
- Cover the pan about 30 seconds to melt the cheese.
- To serve, place 1 warm tortilla on each of 4 plates.
- Spoon a portion of the chorizo on each tortilla and top with an egg.
- Garnish each plate with avocado and salsa.
Notes / Tips / Wine Advice:
Serve at once.
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