Ingredients
- tomatoes
- 1/2 white onion
- clove sgarlic
- chipotles in adobo
- potato
- teaspoon chili powder(or chipotle powder)
- avocado
- eggs
- corn tortillas
- cup srefried beans
- cilantro(optional)
- Cotija cheese(optional)
- sour cream(optional)
Instructions
- Wash and de stem the tomatoes
- Roast tomatoes in oven at 400F for 15 20 minutes
- Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (or chipotle powder)
- Bake diced potatoes in oven for 20 25 minutes
- Heat up 2 cups refried beans (I sauteed them in a bit of lard)
- For poached eggs, bring a pot of water to boil and reduce to a simmer
- Add salt and a dollop of vinegar (optional) to the simmering water
- Slide the eggs into the water individually and let cook for 4 6 minutes
- When tomatoes are done roasting, add to a blender along with 1/2 white onion, 2 cloves garlic, and 1 chipotle in adobo. Pulse blend and taste for heat level.
- Warm up the corn tortillas (I use the oven for 1 2 minutes)
- Slice the avocado
- Prepare the optional garnishes: chopped cilantro, Cotija cheese, sour cream
- Serve immediately
