Potato, Chorizo and Egg Tortas

Name: Potato, Chorizo and Egg Tortas
Total time: 45 min
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)

www.realcaliforniamilk.com

Tortas with chorizo, potato, eggs and Oaxaca cheese. Hearty, melty sandwich.

View full recipe on www.realcaliforniamilk.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.realcaliforniamilk.com.

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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)