Chorizo Tortas

18 Feb

By now, I think my love for chorizo has been expressed. Pork and soy chorizo are a mainstay in my fridge. Friday mornings (the day I am allowed to eat carbs), I tend to make chorizo con huevo for breakfast. But, the other weekend, the boyfriend and I were at the Mexican market and noticed some delicious bread. Decision made. For breakfast, we would have chorizo tortas. The concept is basically the same, its just a matter of a different carb holding all the deliciousness together for you.

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Ingredients:
– Good torta bread (you’ll need to go a local Mexican grocery store for this)
– Butter
– Mayo

Chorizo con huevo
– Soy or pork chorizo
– 3 eggs, whisked
– Half an onion
– 2-3 garlic cloves, minced

Pickled jalapenos:
– 2 jalapenos, sliced
– Slices of onion
– Apple cider vinegar
– Juice of 1 large lime
– Salt

Toppings:
– Cilantro
– Cheese (preferably cotija)
– Avocado, sliced

Extra toppings:
– Salsa
– Tapatio

Directions:
1. In a large skillet, cook the onion and garlic in the oil of your choice. Add your chorizo and cook until crispy. If using pork chorizo, you will not need much oil to cook the onion and garlic because the pork will add a lot of fat to the pan. You might even need to wipe the pan slightly before adding the eggs to rid of excess oil. If using soy chorizo, the texture won’t get as crispy so just be mindful – still delicoius! Once the chorizo is crispy, add in the whisked eggs and cook until fully incorporated.

2. While cooking the chorizo, thinly slice up some onion and one or two jalapenos. In a small bowl, combine the sliced onion and jalapenos with apple cider vinegar, the juice of 1-2 limes, and some salt. You basically want the juices to cover the onion and jalapeno. Let these soak until you are ready to assemble your torta — quick pickled onions and jalapenos add a great little zing and heat to this breakfast sandwich.

3. Prepare your other toppings – sliced avocado, cilantro, cheese, and salsa.

4. In another pan, add an embarrassing amount of butter and toast the torta bread.

5. Now – time to assemble! I am not a huge mayo fan, but the boyfriend swears up and down that a smear of mayo is required on the torta bread. I add a baby amount and a good healthy smear on his. Next, add your chorizo and toppings and serve up!

Depending on your bread, sometimes I tear out a little whole of bread from the bottom piece of the bread in order to allow more fillings. This helps this giant sandwich close so you can hold it and eat up!

Serve with a spicy michelada and enjoy!

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The Boyfriend Rates It:4.5

Mmm, mmm,mmm. Tortas are one of my favorite meals of all time. I don’t know many people that can resist the smokey spicy aroma of chorizo in the morning. Add to that crisp onions that have been marinated in vinegar and lemon juice, creamy avocado and some homemade salsa and your in for a treat. Buen provecho 🙂

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