You are going to absolutely love this recipe! It is breakfast-for-dinner with black beans, spicy chorizo, perfectly-cooked eggs, and a sprinkling of melted cheese, all piled on a crusty hunk of bread. Need I say more!?
This is the first recipe I made from Rick Bayless’ More Mexican Everyday, which I have heard many Mexican food fanatics rave about. I can see what all the fuss is about. The chorizo-egg combo is very hearty and flavorful. Even the humble black beans are so good by themselves that I found myself eating spoonfuls (please don’t judge me), probably because you cook them in the rendered chorizo fat. We ate this for dinner while watching football (American football), and felt very, well, un-European for a few minutes. They also would be brilliant to serve for breakfast to guests you really love or want to impress.
I am far from an expert here, but my understanding is that a torta is basically a Mexican sandwich, and Bayless describes this open face version as a mollete, essentially a slice of crusty bread slathered with beans, cheese, and other toppings as desired. Let’s just say this.. if I ever stumble upon a mollete food truck, based on this inaugural experience, you better believe I’ll be lining right up!
Open Face Chorizo Egg Tortas
8 oz. fresh chorizo sausage, casings removed (about 1 cup)
15 oz. can black beans
1 tbsp. vegetable oil
1 medium red onion, chopped into 1/4-inch pieces
2 baguettes or other crusty sandwich bread, sliced open lengthwise and cut into 6 portions
1 1/2 cups shredded cheese
2 tbsp. cilantro, chopped
sliced avocado and any salsa you love (optional, for serving)
Warm a non-stick skillet over medium heat. Crumble in the chorizo and stir to break up any clumps as best as you can. Cook until the meat just starts to brown, about 4 minutes. Using a slotted spoon, transfer the chorizo to a plate, leaving the rendered fat behind in the skillet.
Drain most of the liquid from, but do not rinse, the black beans. Add the beans with the remaining small amount of their liquid to the skillet and cook, mashing them with a spatula or the back of a large spoon until you have a coarse puree. Scrape the cooked beans into a bowl and clean the skillet.
Return the skillet to medium heat and add the oil. When hot, scoop in the onion and cook, stirring regularly, until it is soft and beginning to caramelize, about 7 minutes. Whisk the eggs in a medium bowl, then add them to the skillet, followed by the chorizo. Cook the mixture, stirring nearly constantly until the eggs scramble to a soft mass, about 3 minutes. (The eggs will cook more later under the broiler, so don’t overcook them on the stovetop.) Immediately remove the skillet from the heat.
Turn on the broiler and adjust the rack to its highest setting. Slide a baking sheet onto the rack to preheat. Lay the six slices of bread cut side up on a cutting board, and use your fingers to scrape out most of the soft bread in the center of each slice, making a hollow. Smear each slice with about 1/4 cup of beans, then add a heaping 1/2 cup of the egg-chorizo mixture. Sprinkle lightly with shredded cheese. Lay the sandwiches on the pre-heated baking sheet and broil until the cheese has melted and begun to brown, about 3-4 minutes. Sprinkle each with chopped cilantro, and serve immediately with salsa and avocado slices, as desired.
Source: Barely adapted from More Mexican Everyday by Rick Bayless