Chorizo, Avocado, and Egg Cemitas with Chipotle Mayonnaise
You can never have too many main course recipes, so give Chorizo, Avocado, and Egg Cemitas with Chipotle Mayonnaise a try. This recipe serves 2. One portion of this dish contains approximately 61g of protein, 114g of fat, and a total of 1461 calories. If you have avocado, eggs, mexican chorizo sausage, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.
Combine the mayonnaise, lime juice, chipotle pepper, and adobo sauce in a small bowl and set aside.
Place a large, non-stick skillet over medium heat.
Add the chorizo to the pan, breaking it up with a wooden spoon, and cook until the chorizo is heated through, 3 to 5 minutes. Scrape the chorizo out of the pan and transfer to a large platter and set aside.
Return the pan to medium heat, then crack two eggs into the pan.
Place a lid on the pan and cook the eggs until the whites are set, but the yolks are still runny, 3 to 4 minutes. There should be enough fat left from the chorizo to keep the eggs from sticking. Carefully transfer the eggs to another large platter and set aside.
Cut the cemita rolls in half crosswise, then slather the chipotle mayo on each of the halves. Equally distribute the chorizo sausage among the two bottom halves of the bread.
Layer the cheese, lettuce, tomato, and avocado on top of the chorizo.
Place an egg on each bottom half, then top the sandwich with the remaining top halves.