One 15-ounce can whole peeled tomato plants, undrained
1/4 cup fresh cilantro leaves, plus much more for garnish
1/4 cup diced yellow onion
1 large clove garlic clove, peeled and smashed
1 jalapeno pepper (seeded if preferred)
1/2 teaspoon kosher salt
5 ounces cured chorizo, casings removed, diced
Four 6-inch corn tortillas, plus much more for serving, optional
One 16-ounce can refried beans, optional
1 avocado, pitted, peeled and diced, for garnish
3/4 cup (3 ounces) crumbled queso fresco or grated Monterey Jack, for serving
Sour cream, for serving
- Inside a mixer, combine the tomato plants (with juices), onion, cilantro, garlic clove, jalapeno, and 1/2 teaspoon salt puree until smooth. Transfer mixture to some small skillet and simmer over medium heat until slightly thickened, about ten minutes. Cover and warm over low heat.
- Inside a large skillet over medium-high temperature, prepare the chorizo until browned. Increase the sauce and canopy again.
- Add 1 tablespoon vegetable oil towards the fat within the large skillet. Convey a tortilla within the skillet and prepare until light golden although not crisp, about thirty seconds. Switch and prepare for thirty seconds more. Transfer for an individual plate. Prepare the rest of the tortillas, adding a little more oil towards the pan, if required.
- Heat the refried beans (if using) inside a large skillet. Spread the beans around the tortillas.
- Add another tablespoon of oil towards the skillet. Employed in batches, crack the eggs in to the pan. Prepare before the bottoms are positioned and also the edges golden, one to two minutes. Turn heat to medium-low, cover, and prepare until set, about one minute more. Place one egg on every tortilla and spoon the nice and cozy sauce within the eggs. Sprinkle using the avocado, cheese, and extra cilantro. Top having a dollop of sour cream.
Recipe thanks to Paula Deen’s The Deen Family Cook book