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Chorizo and Egg Chilaquiles with Salsa Verde

Emily Clifton, Nerds with Knives
  • 50 minutes
  • Serves 4

INGREDIENTS

1/2 lb

Mexican chorizo, fresh

1/4 cup

Cilantro, fresh leaves

1

Limes

1

Pickled red onions

4

Radishes

3 cups

Vegetable

4

Eggs

2 cups

Salsa verde, homemade or store bought

1

Kosher salt, Coarse

16

Corn tortillas, soft

1/2 cup

Mexican crema or sour cream

1/2 cup

Monterey jack cheese or crumbled cotija cheese

1 cup

Chicken broth or water, low sodium