| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats, Vegetables |
Mexican |
Cheese/eggs, Main dishes, Meats, Mexican, Sausage |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Chorizo Sausage; Bulk |
|
|
Vegetable Oil |
| 6 |
|
Corn Tortillas; * |
| 1 1/4 |
c |
Casera Sauce; Warm, ** |
| 6 |
|
Eggs; Large, Fried |
| 1 1/2 |
c |
Cheddar Cheese; Shredded |
INSTRUCTIONS
* The Tortillas should be 6 to 7 inches in diameter. ** See Sowest 2
for recipe.
~------------------------------------------------------------------------
Cook and stir the sausage until done; drain and set aside. Heat 1/8-inch
of oil in an 8-inch skillet over medium heat just until hot. Cook the
tortillas, one at a time, in the oil until crisp, about 1 minute each;
drain on paper towels. Spread each tortilla with 1 Tbls of the warm Casera
Sauce, 1/4 cup of the sausage, another Tbls of sauce and 1/4 cup of the
cheese and serve hot after repeating the same process on the other 5
tortillas.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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