With slotted spoon, transfer chorizo to bowl; cover to keep warm. In large nonstick skillet, cook chorizo over medium heat 7 to 8 minutes or until cooked through, breaking up meat with side of spoon. Like breakfast nachos, chilaquiles are a traditional Mexican brunch dish that consists of tortilla chips tossed in a flavorful chile-based sauce (either green or red) and topped with eggs, cheese, and other toppings. Chorizo & Egg Chilaquiles Prep: 20 minutes Cook: 15 minutes • Serves: 6 12 PICS large eggs 1 can (10 ounces) green enchilada sauce ½ cup PICS sour cream ½ cup packed fresh cilantro sprigs plus additional for garnish (optional) 9 ounces beef or pork chorizo, casing removed if necessary 1 … And of course, if there is leftover Salsa in the pan then spoon it on top of your Chilaquiles and all will be well in the world for a few moments. top it with lime and jalapeno. If your chorizo isn't so salty, feel free to add a little extra. Chilaquiles Verdes with Fried Eggs and Chorizo. But you can definitely use store-bought salsa for … Note: This recipe is part of our ongoing series with Serious Eats. I concocted this recipe as a combo of all the elements of traditional chilaquiles that I like- I added chorizo and some green chili, which makes it very flavorful and a bit spicy. We are frying our own tortillas and making salsa from scratch here, kids! Combine home-made chips, salsa verde, spicy chorizo and eggs, serve up with fresh radishes and vinegary pickled onions, and you have yourself a chilaquiles dish that’ll make you think twice the next time you’re tempted in the snack aisle. There is no extra salt added due to the salt in the chorizo, queso, and chili. You can have it on the table in under 30 minutes. Even top with a chorizo and egg … Combine home-fried chips, salsa verde, spicy chorizo, and eggs, then serve it up with fresh radishes and vinegary pickled onions, and you have yourself a chilaquiles dish that'll make you think twice the next time you're tempted in the snack aisle. Huevo con Chorizo. I added eggs, freshly chopped cilantro, and not pictured is a baked chorizo link on the side to keep me full. It only takes a few minutes to make your own salsa, and it tastes so good. Scrambled eggs with chorizo (spiced Mexican pork sausage) served with a stack of hot tortillas and a great salsa is a favorite breakfast throughout Mexico. I like to top mine with chorizo or leftover shredded chicken, but … Our salsa verde and restaurant salsa are perfect accompaniments. These chilaquiles nachos don’t need to be with just chorizo and eggs either, put whatever your heard desires on them, refreid beans, rice, tofu. Adapted from Authentic Mexican by Rick Bayless.

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