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Chorizo Breakfast Skillet
This hearty Mexican-style breakfast skillet features crispy fried tortillas tossed in warm red enchilada sauce. Fresh Mexican chorizo adds deep, savory flavor to the quick morning meal. It makes a fantastic weekend brunch or a satisfying start to a busy day. The combination of crunchy chips, rich sauce, creamy avocado, and crumbly queso fresco creates a perfect balance of textures in every bite.
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 one cup of vegetable oil in a large skillet over medium-high heat. Fry the tortilla wedges in four separate batches until they are crisp and lightly browned, cooking for one to two minutes on each side.
- 2Transfer the fried tortilla chips to a baking sheet lined with paper towels to drain. Season them evenly with the kosher salt, then discard the used oil and carefully wipe the skillet clean.
- 3Pour the remaining 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 five 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 one tablespoon remains. Pour in the red enchilada sauce and simmer over medium heat for one minute, then gently fold in the salted tortilla chips until they are 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 before serving.