Description (Some HTML is OK)
I've cooked this a bunch of times, using lots of different recipes. This one is my favourite. Super simple and delicious, with a bit of a chilli kick it's perfect for breakfast. My kids love it too.
Makes 4 servings
- 1 corn tortilla each (it does work with wheat as well, but I think corn are nicer)
- Eggs, at least one per person
- Chorizo, either sliced already or you should dice it
- Grated cheese, strong cheddar works surprisingly well
- For the salsa
- Chilli infused olive oil (or some olive oil and some chillies)
- 1 tin of chopped tomatoes (I imagine it would work really well with fresh toms as well, if you have the time)
- Half a large onion, chopped
- 1 clove of garlic
- Salt and Pepper to taste
Preparation (Some HTML is OK)
1. Chop the onion finely and slice or crush the garlic. Also prepare the chilli(s) if using them.
2. Warm the oil in a saucepan.
3. Cook the onion, garlic (and chillis if using) gently until the onion goes translucent.
4. Add the tin of tomatoes.
5. Season to taste.
Cook this down until there is no liquid left. You want a thick sauce where if you pull it away from the edge of the pan no liquid runs out.
While the salsa cooks down fry the tortillas.
I use a flat bottomed wok and that spray oil stuff. Get the pan nice and hot, then spray the oil on the tortillas (not the pan) and the pop them in the pan. Spray and turn as required until they go a bit brown. They will stiffen up once you take them out. Keep the pan, you'll need it in a bit (but let it cool down).
Now preheat the grill. Medium/hot kind of temperature. As if you were making toast.
Once the salsa has cooked down, prepare each tortilla by
1. spreading it with salsa, then
2. some chorizo then
3. some grated cheese, then
4. put them under the grill to melt the cheese.
I can get two under the grill at once. Keep a close eye on them, they'll go from just right to burnt very quickly.
While they are grilling fry eggs in the pan you used for the tortillas.
When to cheese has melted take the tortillas out carefully and plate them up, and put an egg on each one
Serve, ideally with a bloody mary and a cafetiere of strong, black El Retiro coffee.