The Chew: Chorizo & Egg Torta Recipe

The Chew: Chorizo & Egg Torta

The hosts of The Chew were having a fiesta on the show, sharing their favorite Mexican recipes. Michael Symon kicked it off by sharing his favorite Mexican sandwich recipe, a Chorizo and Egg Torta. This egg and sausage sandwich is complete with pinto beans mashed and refried in lard, as well as avocado slices, served between bread. There’s really no part of this recipe that is bad in terms of flavor, so we’ll just ignore the calories and fat and say that it’s totally worth it! Besides, once you bite into this sandwich, you won’t care about anything else!

To find out how to make it at home in your own kitchen, click next page.

The Chew: Chorizo & Egg Torta Recipe Ingedients

• 2 15-oz cans pinto beans – drained, rinsed
• 8 eggs – beaten
• 4 Telera rolls – sliced 3/4 through, toasted
• 1 lime – cut into wedges
• 4 tbsp olive oi – divided
• 1 lb fresh chorizo – removed from casing
• hot sauce
• 1 avocado – sliced
• kosher salt and freshly ground black pepper

The Chew: Chorizo & Egg Torta Recipe Directions

1. Put a saute pan over medium heat
2. Add 2 tbsp olive oil, the pinto beans, and then season with salt and pepper
3. Stir, then cover and let cook for 5 minutes until the beans toast and begin to burst
4. Add 1/4 C water
5. Use a fork or a potato masher to mash the beans, then set aside and keep warm
6. Put a separate saute pan over medium-high heat
7. Add 2 tbsp olive oil and the chorizo
8. Brown on all sides, breaking into smaller pieces, for about 5 minutes
9. Add the eggs then however much hot sauce you want, then season with salt and pepper
10. Cook for about two minutes until the eggs are soft scrambled, then remove from the heat
11. To serve, spread the bottom side of the rolls with beans
12. Top with chorizo and eggs, then add a few avocado slices before squeezing the lime over-top