El Guapo's Huevos Rancheros

EL GUAPO’S HUEVOS RANCHEROS
(method #2)
2 each eggs
2 each 6 inch corn tortilla
½ cup salsa roja
3 oz refried beans
2 oz chorizo
3-4 oz monterey jack/cheddar cheese blend
2 oz Mexican crema
1 oz avocado, diced
2 TBS diced onion & cilantro
Warm the corn tortillas in a microwave or skillet only to a point where they are more pliable. Warm the salsa roja in a skillet and dredge the tortilla in the sauce, making sure they are completely covered.
Take one tortilla, place it on a plate and spread 1 ½ oz of refried beans on top. Continue to build by adding 1 oz of cooked chorizo and 1 ½ to 2 oz cheese. At this point, you may place under a broiler for a few seconds to melt the cheese – or place in a microwave and warm briefly.
Lay the next tortilla on top and repeat the build order.
Finish the plate by placing 2 poached eggs on top and garnish with avocado, cilantro & onions and drizzle with the Mexican crema.
TO POACH EGGS: Place water into medium saucepan and add 2 ½ TBS white vinegar per quart of water. Break eggs individually into separate custard cups. When water is at a rolling boil, add one egg at a time and cook for ~4 minutes. Remove with a slotted spoon and place on paper towel to remove excess water. Serve immediately.