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Tortillas with Eggs, Chorizo, and Cheese |
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Serves: 4 Print this Recipe(Huevos Tapatios) Category: Egg Dishes Mexicans 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. Fresh Salsa Mexicana or purchased salsa 1/2 pound fresh bulk chorizo sausages, or packaged, with casings removed 2 tablespoons finely chopped onions 4 (6- to 7-inch) 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 1. 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. 2. 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. 3. In the same nonstick skillet heat the oil over medium heat and fry the eggs to your preference. Season with salt. Sprinkle 1/4 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. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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