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Chorizo Egg and Avocado Torta
Melissa Hart

Chorizo Egg and Avocado Torta

Fresh chorizo seasons the eggs as it cooks, so don't add extra oil and don't leave a puddle of orange fat. Drain the meat, scramble in the eggs and mash avocado directly onto the bolillo. The roll gets a final toast to hold the rich filling together.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz fresh Mexican chorizo casings removed
  • 6 large eggs
  • 1/4 tsp kosher salt
  • 1 ripe avocado
  • 1 tbsp fresh lime juice
  • 1/2 cup crumbled queso fresco
  • 4 bolillo rolls split

Method
 

  1. Cook the chorizo in a skillet over medium heat for 6 to 8 minutes, breaking it into small pieces, until it reaches 160°F.
  2. Transfer the chorizo to a paper-lined plate and pour off all but 1 teaspoon fat.
  3. Whisk the eggs with salt, add them to the skillet and stir for 2 minutes until soft curds form and reach 160°F.
  4. Fold the chorizo back into the eggs and remove the skillet from the heat.
  5. Mash the avocado with lime juice and spread it over the roll bottoms.
  6. Divide the chorizo eggs and queso fresco among the rolls, close them and toast for 1 minute per side.