TULSA - John Walden, owner of Tulsa's El Rancho Grande restaurant, makes his delicious breakfast tacos for a tasty Tex-Mex Sunday brunch.
- 8 ounces bacon or sausage chorizo
- 4 ounces refried beans
- 4 eggs
- 4 6 inch flour tortillas
- 4 roasted corn taco shells
- 4 ounces cheddar or jack cheese, shredded
- 4 ounces chopped tomato
- 4 ounces shredded lettuce
- 1 tablespoon of milk
In a large sauté pan, cook chorizo and drain well. Heat refried beans in a small sauce pan.
In a mixing bowl; crack eggs, season with salt, pepper and dash of Tabasco. Add milk and mix well.
Cook eggs with chorizo until done. Warm flour tortillas and spread with refried beans. Place toasted corn shell in middle of flour tortillas and fold around. Fill with chorizo and eggs, top with lettuce tomato and cheese. Serve with fresh sliced avocado and salsa.