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Mexican Breakfast Stack
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Prep Time: 0 Minutes
Cook Time: 0 Minutes
Ready In: 0 Minutes
Servings: 4
This is a blending of all the things I like about a Mexican breakfast. Mix and match to your heart's desire.
8 small corn tortillas
3/4 c refried beans or refried black beans (my choice)
1/2 c fried fresh mexican chorizo with the casing removed
1 c melting cheese, i use a mexican mozzarella, but your favorite is fine
1 c roasted salsa (see my recipe) or your favorite salsa
spray oil like pam
i have used left over carnitas, taco meat, fajita chicken, and bacon instead of the chorizo. i have also used a rancho, enchilada, or verde sauce instead of the roasted salsa. it's all good
1. Hit a griddle pan to medium high
2. Spray with oil
3. Arrange 4 tortillas on the griddle
4. Pan fry until the down side crisps
5. Flip and crisp the other side
6. Remove and replace with the last 4 tortilla
7. When you flip them, spread 2 T of the refried beans on each tortilla
8. Add 2 T of the chorizo and 2 T cheese
9. Reduce heat to low
10. In another pan fry the eggs to your favorite consistency
11. Top the tortilla in the pan with the other tortillas
12. Add the egg to the top
13. Cover with 1/4 salsa and 1/4 of rest of the cheese
14. Raise the heat to med high
15. Cover and heat until the cheese melts
16. Serve with a dollop of sour cream on the side