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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Course: snack / Number of Servings: 6 |
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Directions: * The Tortillas should be 6 to 7 inches in diameter. ** See
Sowest 2 for recipe. Cook and stir the sausage until done; drain and
set aside. Heat 1/8-inch of oil in an 8-inch skillet over medium heat
just until hot. Cook the tortillas, one at a time, in the oil until
crisp, about 1 minute each; drain on paper towels. Spread each
tortilla with 1 Tbls of the warm Casera Sauce, 1/4 cup of the
sausage, another Tbls of sauce and 1/4 cup of the cheese and serve
hot after repeating the same process on the other 5 tortillas.
| Ingredients:
8 Ounce(s) Chorizo Sausage; Bulk
6 Corn Tortillas; *
1 1/4 Cup(s) Casera Sauce; Warm, **
6 Eggs; Large, Fried
1 1/2 Cup(s) Rib eye steaks; or top loin cut 3/4" thick |
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