Almond flour tortillas are topped with a delicious homemade ranchero sauce, pork chorizo, a fried egg, avocado, and cilantro. This is a perfect breakfast or brunch for any occasion! You will find pasture-raised smoked chorizo and fresh eggs at the market this week!
- 8 grain free tortillas
- 4 eggs
- 1 pound chorizo sausage
- avocado (for garnish, optional)
- cilantro (for garnish, optional)
- 1 tablespoon olive oil
- 1/2 onion (diced)
- 2 cloves minced garlic
- 15 ounces tomato sauce (canned)
- 4 ounces chopped green chiles
- 1/2 cup chicken stock
- 1 1/2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon coconut aminos
- 1/2 teaspoon sea salt
Make the ranchero sauce. Heat the olive oil in a saucepan over medium heat. Add in the onions and garlic and sauté for a few minutes until the onion is softened. Add in the remaining ingredients and stir. Let it simmer over medium-low heat for 5 minutes. Use an immersion blender to combine the ingredients. Set the sauce aside.
Cook the chorizo: Sauté the chorizo for 5-7 minutes or until it is completely browned and cooked through. Remove it to a plate. Using the same pan, fry your eggs.
Heat your tortillas, then top 2 with some of the ranchero sauce, chorizo, 1 egg, avocado, and cilantro. Add more sauce if desired. Serve and enjoy!