Ingredients
- Avocado oil
- 2 cups diced potatoes
- salt and pepper, to taste
- 1 pound easy chorizo recipe
- 1/2 cup diced onion
- 2 chile serrano minced
- 1 large roma tomato diced
- 6 large eggs
- Cilantro for garnish
Instructions
- Preheat 3 tablespoons of olive oil in a large skillet at medium heat. After a few minutes, add the potatoes. Season lightly with salt and pepper and continue cooking until browned on most spots.
- Move the potatoes to one side of skillet. Add the chorizo on the other side and cook for 5 to 6 minutes, breaking into crumbles as it cooks. Add the onion, serrano and tomato to the chorizo side and cook for another 2 minutes.
- Combine the chorizo with potatoes. In a bowl beat the eggs with a little splash of water and a pinch of salt and pepper. Stir into the chorizo/potato mixture until the eggs are cooked. Garnish with cilantro. Yields 6 servings.
Notes
Brunch Enchiladas
Corn tortillas lightly fried in oil, just to soften
Your favorite enchilada sauce
Crumbled queso fresco
Avocado Salsa
Cilantro for garnish After lightly frying the corn tortillas, place them in between foil paper that is lined with paper towels. Let them sit for 5 minutes. Fill and roll cooked tortillas with chorizo mixture and transfer to serving dish. Ladle a generous amount of your favorite warm enchilada sauce over the top. Garnish with crumbled queso fresco or cotija, avocado salsa, fresh cilantro and onions(optional).
Your favorite enchilada sauce
Crumbled queso fresco
Avocado Salsa
Cilantro for garnish After lightly frying the corn tortillas, place them in between foil paper that is lined with paper towels. Let them sit for 5 minutes. Fill and roll cooked tortillas with chorizo mixture and transfer to serving dish. Ladle a generous amount of your favorite warm enchilada sauce over the top. Garnish with crumbled queso fresco or cotija, avocado salsa, fresh cilantro and onions(optional).