Your new go-to brunch. Hot sauce for splashing over is absolutely non-negotiable.
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Serves
2
Onion
Cherry Tomatoes
Lime
Garlic Clove
Chorizo
Corn Tortilla
Cumin Seeds
Refried Beans
Water
Soured Cream
Fresh Coriander
Vegetable Oil
Salt
Black Pepper
Hot Sauce
Serves
2
Onion
Cherry Tomatoes
Lime
Garlic Clove
Chorizo
Corn Tortilla
Cumin Seeds
Refried Beans
Water
Soured Cream
Fresh Coriander
Vegetable Oil
Salt
Black Pepper
Hot Sauce
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Halve, peel and finely chop the onion. Scrape ½ into a small bowl and set the other ½ aside. Cut the cherry tomatoes into quarters and scrape into the small bowl with the ½ onion. Season with salt and cracked black pepper and squeeze in the juice of ½ the limes.
Step 2.
Peel and thinly slice the garlic cloves, then run a knife along the skin of the chorizo and peel the skin away. Cut into 1cm pieces.
Step 3.
Heat a glug of vegetable oil in a small frying pan set over a medium-high heat and add the chorizo. Fry for 3-4 minutes until the oil has turned a vibrant red and the chorizo is crisp. Use a slotted spoon to scoop it out onto a small plate.
Step 4.
Add one of the corn tortillas to the pan, tossing to coat in the oil, and fry for 2 minutes until crisp. Move onto a serving plate, then repeat with the other tortillas.
Step 5.
Add ½ the finely chopped onion, the garlic and cumin seeds to the same pan with a pinch of salt and fry for 3 minutes until smelling amazing. Carefully pour in the refried beans, along with the water. Season with salt and squeeze in the juice of the remaining lime.
Step 6.
Spoon the beans onto the crispy tortilla and top with the crispy chorizo pieces and the cherry tomato salsa. Finish each one with a spoon of soured cream,plenty of coriander leaves and hot sauce for splashing over.
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