• Heat a large skillet over medium-high heat. Add chorizo and cook, stirring frequently, until it has rendered most of its fat. Remove all but 1 tbps of the fat. Add the nopales and sauté for 2 minutes and then add the Mexico City sauce. Let cook for 5 minutes. Season with salt. Set aside.
• In a small non-stick frying pan, heat the 4 tbsp of oil over medium-high heat. Add one corn tortilla, fry for 15 seconds and turn. Fry for another 10 seconds, remove and place over a paper towel. Repeat the process with all tortillas.
• In the same small non-stick frying pan, heat 1 tbsp of oil (if nothing is left from frying the tortillas) and reduce the heat to medium-low. Crack two eggs into the pan and cover with a lid. Continue cooking for approximately 3 minutes or until the whites solidify but the yolk is still runny.
• To serve, place a corn tortilla on a plate, put the eggs on top of the tortilla and add two tablespoons of the chorizo-nopal sauce. Eat immediately. Provecho!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (585g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 381 (30%)|
|Amt Per Serving||% DV|
|Total Fat 42.4g||57 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 422.1mg||130 %|
|Sodium 1175.4mg||41 %|
|Potassium 1057.8mg||28 %|
|Total Carbohydrate 185.1g||54 %|
|Dietary Fiber 27.2g||109 %|
|Sugars, other 157.9g|
|Protein 50.6g||72 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1291
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