WEEKDAYS 1e|12c|p

Chorizo & Egg Torta

Michael Symon
Servings: 4
0 to 15 min

Have a fiesta tonight with these chorizo & egg tortas!

  • Ingredients
  • step-by-step directions
Chorizo & Egg Torta
  • 4 tablespoons olive oil (divided)
  • 2 (15 ounce) cans pinto beans (drained and rinsed)
  • 1 pound fresh chorizo (removed from casing)
  • 8 eggs (beaten)
  • hot sauce (to taste)
  • 4 Telera rolls (sliced ¾ through and toasted)
  • 1 avocado (sliced)
  • 1 lime (cut into wedges)
  • kosher salt and freshly ground black pepper (to taste)
  • Place a sauté pan over medium heat. Add 2 tablespoons olive oil, pinto beans and season with salt and pepper. Stir then cover and cook for 5 minutes, until the beans toast and start to burst. Add 1/4 cup water. Using a fork or a potato masher, mash the beans. Set aside and keep warm.
  • Place a separate sauté pan over medium-high heat. Add 2 tablespoons olive oil and chorizo. Brown on all sides, breaking up in to smaller pieces as it cooks, about 5 minutes. Add eggs, hot sauce to taste and season with salt and pepper. Cook for about 2 minutes, until the eggs are soft scrambled. Remove from the heat.
  • To serve, spread the bottom side of the roll with beans. Top with chorizo and eggs, a few avocado slices and a squeeze of lime.
  • Tip: if you can't find Telera rolls, use sandwich rolls!
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