medium links of Mexican-style chorizo,casings removed and chopped
olive or vegetable oil
large rounds of corn tortillas
canned spicy refried beans
large free range eggs
medium ripe avocado,diced and pitted
crumbled grated Monterey jack cheese or Queso fresco
fresh cilantro leaves,coarsely chopped
Sour cream,for serving (optional)
For the Sauce:
canned stewed tomatoes
loosely packed fresh cilantro leaves
Add all sauce ingredients in a food processor or high-speed blender and pulse until thick and smooth. Transfer to a saucepan, apply medium-high heat and bring to a boil. Cover with lid, reduce to low and simmer until thick while stirring occasionally. Remove from heat and set aside.
In a separate non-stick skillet, apply medium-high heat and add the chorizo. Cook until lightly browned while pressing down with a slotted spoon to break the lumps and reserve the cooking fat. Add the chorizo into the sauce mixture.
In the same skillet, add a tablespoon of oil and cook the tortilla until evenly browned on both sides. Repeat with remaining tortilla, add more oil into the skillet if required and place into a flat work surface.
Cook the eggs one at a time in the same skillet until the bottom is set and the top is still runny. Place one egg on top each tortilla and set aside.
Add in the canned refried beans in the sauce mixture and cook until warmed through.
Spread the sauce over the egg and top with avocado, shredded cheese and cilantro. Finally add a dollop of sour cream and serve immediately.
An experienced and highly motivated cook with a real passion for cooking healthy and delicious foods from different cuisines. Also loves generating innovative and great ideas to make cooking fun and easy, to transform traditional ordinary recipes into unique and special dishes, and modify recipes to make it healthy according to various forms of diet specifications and guidelines.