Chorizo Torta

1. 1

   In a double boiler over medium heat, add the egg yolk and lime juice and whisk constantly until thickened, about 5 minutes. Once thickened, remove the bowl insert from heat and continue whisking.

2. 2

   Add the garlic, salt, and 1/4 teaspoon water. Slowly drizzle in the olive oil and grapeseed oil while whisking constantly until thickened and emulsified.

3. 3

   Add the cayenne and sriracha and stir well to incorporate. Season with salt and pepper.

4. 4

   In a large skillet over medium-high heat, heat the olive oil. Add the chorizo, breaking up any lumps with your spoon and cook until the meat is browned all the way through.

5. 5

   In a non-stick skillet over medium heat, add the butter. Once the butter has melted, crack the eggs into the skillet and immediately cover the pan with a lid. Cook until the egg white is cooked through and the egg yolk is barely set, approximately 5 minutes.

6. 6

   Brush the inside of each roll with a generous amount of sriracha aioli. Using the bottom of the rolls layer the chorizo, lettuce, tomato, avocado, jalapenos, and top with a fried egg. Serve immediately and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.