Mexican Ranchero Breakfast

Ingredients

1 (9 oz) tube pork chorizo (I used Cacique brand)

½ medium onion, chopped

1 jalapeno pepper (seeded if desired), finely chopped

1 large garlic clove, peeled and finely diced

1½ cups salsa

1 (16 oz) can refried beans

Vegetable oil

8 (6 inch) corn tortillas

8 large eggs

¾ cup grated Monterey Jack cheese

1 avocado, pitted, peeled and diced

1 roma tomato, diced

¼ cup fresh cilantro leaves, chopped

Sour cream, optional for topping

Preparation

In a medium-sized skillet on medium heat, slowly cook chorizo for 5 minutes, stirring frequently, breaking it apart. Add in onion, jalapeno pepper and garlic, then cook an additional 5 minutes until full cooked.

Reduce heat to low, stir in the salsa and keep warm.

Heat the refried beans, in a small saucepan or the microwave.

Add 3 tablespoons vegetable oil to a medium skillet on medium high heat. Place a tortilla in the skillet and cook until lightly golden, about 35 seconds. Flip and cook for 35 seconds more (you don’t want them really crispy, they should still be flexible). Cook the remaining tortillas, adding a bit more oil to the pan if necessary. Place 1 or 2 tortillas on each serving plate.

Spread the refried beans on the tortillas.

Add another tablespoon of oil to the skillet and crack the eggs into the skillet (I did 4 at a time). Cook until the bottoms are set and the edges golden, about 2 minutes. Turn the heat to medium-low, cover and cook until set, about 2 minutes more. Place 1 egg on each tortilla and spoon the chorizo sauce over the eggs. Sprinkle with the cheese, avocado, tomato and cilantro. Top with sour cream, if desired.