Chorizo Chilaquiles

Name: Chorizo Chilaquiles
Ingredients: 6 corn tortillas, sliced into 1/2 inch strips; vegetable oil (for frying- about 1 cup) or corn oil (for frying- about 1 cup); 8 ounces chorizo sausage (pork or beef); 6 eggs; 1/2 bell pepper, chopped; 1/2 cup onion, chopped; 3 garlic cloves, chopped; 2 cups salsa (or green chili, or enchilada sauce- whatever you like); 8 tablespoons queso fresco, for garnish; 1/2 cup cilantro, fchopped, for garnish

10 ingredients

6 steps

Ingredients

6 corn tortillas, sliced into 1/2 inch strips
vegetable oil (for frying- about 1 cup) or corn oil (for frying- about 1 cup)
8 ounces chorizo sausage (pork or beef)
6 eggs
1/2 bell pepper, chopped
1/2 cup onion, chopped
3 garlic cloves, chopped
2 cups salsa (or green chili, or enchilada sauce- whatever you like)
8 tablespoons queso fresco, for garnish
1/2 cup cilantro, fchopped, for garnish

Directions

1

Heat veggie oil in a saucepan or skillet with high sides.
2

Fry tortilla strips in small batches until crispy but not too brown.
3

Let strips dry on a paper towel-covered plate.
4

Brown chorizo in a frying pan with the chopped pepper, onion and garlic. When cooked through, let chorizo and veggies drain on another paper towel-covered plate.
5

Wipe down the frying pan and use it to scramble eggs (adding a little oil or Pam to the pan). When they're almost set, add the chorizo and veggies back in, and mix in the tortilla strips. Add about a cup of salsa/chili until the tortilla chips become less crispy and more chewy.
6

When everything is well mixed, it's ready to be served! I add additional salsa/chili on top and garnish with queso fresco and cilantro.

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