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Potato, Chorizo and Egg Tortas

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Ingredients:

– 1/2 cup Real California Mexican crema agria or sour cream – 1 tablespoon drained, minced pickled jalapenos, plus 1 tablespoon pickling liquid – 1 small russet potato (about 6 ounces) – 1 8- to 9-ounce package Mexican-style (uncooked), beef, pork, or soy chorizo (any casings removed) – 4 bolillos, Kaiser rolls, or other soft sandwich rolls, split – 3/4 cup whole bean refried beans, warm – 6 ounces Real California Oaxaca cheese, sliced – 2 tablespoons (1/4 stick) Real California unsalted butter – 4 large eggs – 1/2 cup pico de gallo (see tip)

Directions:

Prep time: 15 minutes

Cook time: 30 minutes

Preheat the broiler and arrange a rack 7 to 8 inches from the heating element. Line a large baking sheet with foil and set aside.

Meanwhile, in a small bowl, combine crema, jalapenos, and pickling liquid and set aside. Pierce potato a few times and microwave on high until cooked, 3 to 4 minutes. Let cool slightly, then cut into 1/4-inch dice and set aside.

In a large nonstick skillet over medium heat, cook chorizo, breaking it up and stirring occasionally, until cooked through, about 5 minutes. Add potato and cook until liquid is absorbed and potato is very tender, 1 to 2 minutes. Remove from the heat and set aside.

Arrange rolls, cut sides up, on the prepared baking sheet. Top with beans and cheese and broil until cheese is melted and lightly browned, about 3 minutes. Remove from the oven and top bottom halves of rolls with chorizo mixture. Cover loosely with foil and set aside. Reduce oven to 400°F.

Rinse and wipe out the skillet, return it to medium heat, and add butter. One at a time, crack eggs into the skillet and cook to your liking, 1 to 2 minutes per side. Arrange eggs on top of chorizo mixture. Top with pico de gallo and top halves of rolls. Bake until lightly toasted, about 3 minutes.

Serve sandwiches with crema mixture on the side. Serves 4.

Tip: Look for pico de gallo in the produce section of your supermarket.

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