Makes: 4 servings
Total Time: 30-40 minutes
Ingredients:
- 1.5 lb chorizo (casings removed)
- Olive oil
- 1/2 onion diced
- 1 clove of garlic minced
- pinch of cumin
- salt and pepper
- 16 oz can refried beans
- Pickled jalapenos (+some juice)
- Shredded cheese (I use pepperjack; Mexican blend would be good too)
- 4 eggs
- 4-8 small white corn tortillas for serving
- Hot sauce for serving
Quick Pico De Gallo
- 5 cherry tomatoes
- 1/2 small bell pepper
- 1/4 onion
- splash of pickled jalapeno juice
- salt and pepper
What to do:
- Make your pico de gallo by dicing up all of the ingredients in the pico list and mix in a bowl with some jalapeno juice and salt and pepper. If you have cilantro add it – I just didn’t have any on hand. Set aside
- Shred your cheese, dice your onion, mince your garlic, and dice up 8-10 pickled jalapenos
- Heat oil in a large skillet over medium heat
- Remove your chorizo from the casings and add it to the skillet. Ground up the same way you ground beef
- Once cooked through and orange fat is rendered, add a onions, minced garlic and a pinch of salt and cumin and mix well for about 3-5 minutes
- Turn fire to low and add in your refried beans and chopped pickled jalapenos and cook until beans are softened and everything is mixed
- Keep your chorizo bean mixture on low to keep warm while you make your fried eggs and heat up your tortillas
- In a small skillet, melt some ghee or butter and lightly brown your tortilla shells on both sides – you can either keep them soft and playable to roll up or get them crispy – up to you
- Set your tortilla aside and add some more ghee or butter
- Once melted, crack your egg into the skillet, sprinkle with sea salt and let sit for about 2-3 minutes until the whites get bright, just before they brown on the edges and then carefully flip the egg and let sit for 1 minute and then set aside
- To plate your meal: add some chorizo/bean mix to your plate, top with shredded cheese, egg, and pico. Serve with your tortilla on the side. Enjoy!
ImBeccable Taste 