3 links of Chorizo
6 corn tortillas
1-1/2 cups warmed enchilada sauce
6 fried eggs
1-1/2 cups shredded cheddar cheese
Remove casings from chorizo. Cook and stir chorizo until crumbled and firm;
drain. Heat 1/8 inch oil in skillet and cook tortillas, one at a time until
crisp. Drain on paper towels.
Spread 1 tablespoon of sauce on each tortilla. Place an egg on each tortilla.
Top each egg with 1/4 cup of crumbled chorizo, another tablespoon of sauce and
1/4 cup of cheese.
* NOTE * Chorizo is very fatty , cook well and drain well