One particular 15-ounce can whole peeled tomatoes, undrained
one/4 cup fresh cilantro leaves, plus more for garnish
1/four cup diced yellow onion
1 large clove garlic, peeled and smashed
1 jalapeno pepper (seeded if desired)
one/two teaspoon kosher salt
five ounces cured chorizo, casings removed, diced
4 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
- In a foods processor, mix the tomatoes (with juices), onion, cilantro, garlic, jalapeno, and one/2 teaspoon salt puree till smooth. Transfer mixture to a small skillet and simmer in excess of medium heat until slightly thickened, about 10 minutes. Cover and maintain warm over minimal heat.
- In a massive skillet over medium-substantial heat, cook the chorizo until browned. Add to the sauce and cover yet again.
- Include 1 tablespoon vegetable oil to the body fat in the big skillet. Location a tortilla in the skillet and cook till light golden but not crisp, about 30 seconds. Flip and cook for thirty seconds a lot more. Transfer to an personal plate. Cook the remaining tortillas, incorporating a bit much more oil to the pan, if necessary.
- Heat the refried beans (if making use of) in a big skillet. Spread the beans on the tortillas.
- Add another tablespoon of oil to the skillet. Doing work in batches, crack the eggs into the pan. Cook until finally the bottoms are set and the edges golden, one to two minutes. Turn the heat to medium-minimal, cover, and cook until set, about 1 minute more. Spot a single egg on every tortilla and spoon the warm sauce above the eggs. Sprinkle with the avocado, cheese, and extra cilantro. Top with a dollop of sour cream.
Recipe courtesy of Paula Deen’s The Deen Loved ones Cookbook