Ingredients
15 oz can whole peeled tomatoes, undrained
1/4 cup fresh cilantro, plus more for garnish
1/4 cup onion, diced
1 large clove garlic, peeled and crushed
1 jalapeno pepper, seeded and finely chopped
1/2 teaspoon salt
2 medium sized chorizo, skin removed, chopped into small chunks
vegetable oil
corn tortillas (4-6 as need)
16 oz can refried beans
4 large eggs
guacamole (Trader Joe's brand is very good)
3/4 cup grated Monterey Jack (or cheddar), for serving
sour cream, for serving
Directions
In a food processor, combine the tomatoes with their juice, cilantro, onions, garlic, jalapeno, and salt.
Blitz until smooth, and then pour into a small sauce pan and simmer over a medium heat for about 10 minutes. Cover and keep warm over a low heat.
In a large frying pan cook the chorizo for about 5 minutes until browned. Then add the chorizo to the sauce and cover again.
Give the frying pan a quick wipe, and add a little vegetable oil if necessary, and cook the tortillas one by one for about 30 seconds on each side until lightly golden, adding a little vegetable oil if needed. Be careful not to overcook.
Heat or microwave the refried beans, and spread a spoonful or two onto the tortillas. Cover with foil and set aside or put on a cookie sheet in an oven on a very low heat.
In the same frying pan cook the eggs for about a minute or so until the bottoms are set. Then cover and cook for another minute or so until cooked.
Put one egg on top of each tortilla and ladle the warm tomato sauce over the top. Serve with the guacamole, cheese and additional cilantro. Top with a dollop of sour cream!
Delicious!
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