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  4. Huevos Divorciados With Spicy Chorizo
Huevos Divorciados with Spicy Chorizo

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Ingredients

  • 8 eggs
  • 1 cup of refried beans
  • 1 cup of red salsa
  • 1 cup of green salsa
  • 8 corn tortillas
  • 1/2 cup of crumbled queso fresco
  • 1/2 cup of chopped fresh cilantro
  • 1 pound of spicy chorizo

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Huevos Divorciados with Spicy Chorizo

Created by: Howcan Team

Ingredients

  • 8 eggs
  • 1 cup of refried beans
  • 1 cup of red salsa
  • 1 cup of green salsa
  • 8 corn tortillas
  • 1/2 cup of crumbled queso fresco
  • 1/2 cup of chopped fresh cilantro
  • 1 pound of spicy chorizo

Instructions

  • Heat a skillet over medium heat and cook the spicy chorizo until browned and cooked through, about 8-10 minutes. Set aside and keep warm.
  • In a small saucepan, heat the refried beans over low heat until warmed through. Keep warm.
  • In another small saucepan, heat the red salsa over low heat until warmed through. Keep warm.
  • In a separate small saucepan, heat the green salsa over low heat until warmed through. Keep warm.
  • In a large skillet, heat 1 tablespoon of oil over medium heat. Cook the corn tortillas for about 1 minute on each side until slightly crispy. Keep warm.
  • In the same skillet, heat 1 tablespoon of oil over medium heat. Crack the eggs into the skillet and cook to your desired doneness, about 2-3 minutes for sunny-side-up eggs.
  • To assemble, place 2 corn tortillas on each plate. Spread a layer of refried beans on one tortilla and a layer of the other salsa on the other tortilla.
  • Top each tortilla with 2 eggs, one with red salsa and the other with green salsa.
  • Sprinkle with crumbled queso fresco and chopped cilantro.
  • Serve the huevos divorciados with a side of spicy chorizo. Enjoy!
BreakfastBrunch
Mexican

Huevos Divorciados, a classic Mexican breakfast dish, features two fried eggs separated by two different salsas - one red and one green, symbolizing a "divorce." The dish is often served with refried beans and warm tortillas. Adding a side of spicy chorizo brings an extra kick to this flavorful meal. In Mexico City, renowned chef Enrique Olvera's restaurant, Pujol, is known for its innovative take on traditional Mexican cuisine, including a delectable version of Huevos Divorciados. For the best version of this dish, it's crucial to have perfectly cooked eggs and vibrant, well-balanced salsas. Alternatively, some chefs incorporate a layer of creamy guacamole to add richness to the dish.

35 min

|

4

|

450 calories

Instructions

  • Heat a skillet over medium heat and cook the spicy chorizo until browned and cooked through, about 8-10 minutes. Set aside and keep warm.
  • In a small saucepan, heat the refried beans over low heat until warmed through. Keep warm.
  • In another small saucepan, heat the red salsa over low heat until warmed through. Keep warm.
  • In a separate small saucepan, heat the green salsa over low heat until warmed through. Keep warm.
  • In a large skillet, heat 1 tablespoon of oil over medium heat. Cook the corn tortillas for about 1 minute on each side until slightly crispy. Keep warm.
  • In the same skillet, heat 1 tablespoon of oil over medium heat. Crack the eggs into the skillet and cook to your desired doneness, about 2-3 minutes for sunny-side-up eggs.
  • To assemble, place 2 corn tortillas on each plate. Spread a layer of refried beans on one tortilla and a layer of the other salsa on the other tortilla.
  • Top each tortilla with 2 eggs, one with red salsa and the other with green salsa.
  • Sprinkle with crumbled queso fresco and chopped cilantro.
  • Serve the huevos divorciados with a side of spicy chorizo. Enjoy!
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