Directions
1.
Preheat the broiler. Put the tomatillos, jalapeno and
red onion on a baking sheet and broil, turning once, until tender and charred
in spots, about 10 minutes. Transfer the vegetables to a blender and add the
cilantro, lime juice, 1/4 cup water, 3/4 teaspoon salt and a few grinds of
pepper; puree until smooth.
2.
Meanwhile, cook the chorizo in a large nonstick
skillet over medium-high heat, stirring occasionally, until crisp, about 2
minutes. Remove to a large bowl with a slotted spoon. Add the potatoes to the
drippings in the skillet; cover and cook, stirring halfway through, until
golden brown and warmed through, 8 to 10 minutes. Add to the bowl with the
chorizo and stir.
3.
Add the eggs to the skillet and cook over medium heat,
stirring, until scrambled, about 1 minute. Transfer to a bowl and cover. Wipe
out the skillet and add the beans; warm through. Season with salt and pepper.
Spread the beans in the center of each tortilla and top with the potatoes,
chorizo, eggs and cheese. Fold the bottom edge of the tortilla over the
filling, then fold in the sides and roll up. Serve with the tomatillo salsa.
source :www.foodnetwork.com
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