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Crispy Chorizo Breakfast Skillet
Seventy-two corn tortilla wedges fry in vegetable oil until crisp, then toss in a cup of red enchilada sauce just long enough to coat without going soggy. Twelve ounces of fresh Mexican chorizo brown separately in a tablespoon of the same oil, then everything combines in the skillet. Diced avocado, crumbled queso fresco, sliced unseeded jalapeño, chopped red onion, and fresh tomato go on top. Four servings come out in 35 minutes.
Equipment
- Skillet
- Baking sheet
Ingredients
- 1 cup plus 1 Tbsp. vegetable oil, divided
- 12 (6-inch) corn tortillas, cut into 6 wedges each
- ¾ tsp. kosher salt
- 12 oz. fresh Mexican chorizo, casings removed
- 1 cup red enchilada sauce
- 1 large tomato, chopped (¾ cup)
- 1 large avocado, diced (¾ cup)
- 4 oz. queso fresco (fresh Mexican cheese), crumbled (about 1 cup)
- 1 medium jalapeño chile, unseeded and thinly sliced (2 Tbsp.)
- ½ cup finely chopped red onion (from 1 onion)
Instructions
- 1Warm 1 cup of vegetable oil in a large skillet over medium-high heat. Fry the tortilla wedges in 4 separate batches until they're crisp and lightly browned, cooking for 1 to 2 minutes on each side. Frying in batches prevents overcrowding so the chips get truly crispy.
- 2Transfer the fried tortilla chips to a baking sheet lined with paper towels to drain. Season them evenly with the kosher salt while they're still hot so the salt sticks. Discard the used oil and carefully wipe the skillet clean.
- 3Pour the remaining 1 tablespoon of oil into the skillet and place it over medium-high heat. Stir in the fresh chorizo, breaking the meat apart with a wooden spoon, and cook for about 5 minutes until fully browned.
- 4Use a slotted spoon to move the cooked chorizo to a plate, leaving the flavorful drippings behind in the pan. Tent the meat with aluminum foil to keep it warm.
- 5Pour off any excess fat from the skillet so only 1 tablespoon remains. Pour in the red enchilada sauce and simmer over medium heat for 1 minute, then gently fold in the salted tortilla chips until they're well coated.
- 6Take the skillet off the heat. Scatter the warm chorizo, chopped tomato, diced avocado, crumbled queso fresco, sliced jalapeño, and red onion over the top.
Notes
- Shortcut: If you're short on time, substitute the freshly fried tortillas with thick, high-quality store-bought tortilla chips.
- Prep tip: Chop all your garnishes (tomato, avocado, onion, jalapeño) while the chorizo cooks so they're ready to scatter over the hot skillet.
- Cheese swap: If you can't find queso fresco, mild feta or cotija cheese makes a great substitute.
