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Sharing Mountain Recipes
by Randi Lee Levin
This is a hearty, spicy, favored Mexican breakfast dish, often devoured with intent to sustain one throughout the day or to cure the results from overindulging the night before. Considered to be large in portion and intended for the hungry, this dish is not for those who choose to eat very small portions. But, then again, one plateful can ideally be shared between two if you enjoy eating lightly or to leave some room in the belly for other morning flavors. Personally, I enjoy this dish for its blending of spices, variety of ingredients and for the pure enjoyment of being contentedly full after indulging in its grace.
Serves 4


• 8 eggs, fried or scrambled with a few drops of hot sauce
• 2-3 tablespoons butter or margarine
• 1/2 pound chorizo or 8 slices of crispy bacon, crumbled
• 1/2 pound grated cheddar, Monterey Jack, Colby or marbled cheese
• 2 cups canned retried beans
• 4 large flour, corn or whole wheat tortillas
• 2-3 cups of canned or homemade Green Chili
OR 1 small jar of salsa or make your own salsa (*see recipe below)
• 1 avocado, sliced into 8 sections
• 1/3 - 1/2 cup of sour cream

Preheat oven to 325°F

1. Wrap the tortillas in foil and warm at 300° F until ready to use in the preheated oven; or, you could fry the tortillas for about 30 seconds per side, over medium to high heat in 1/2 cup vegetable oil. Remove from the pan, and drain on a set of paper towels.

2. Microwave in a bowl or heat the retried beans in a frying pan over medium heat, stir occasionally to distribute the te, heat. Place the chorizo or bacon crumbles on top of the beans, reduce the heat setting to low and cover to keep hot. In a separate pan, heat the green chili or warm the salsa.

3. While the tortilla, beans and chili are heating, fry, poach or scramble the eggs in a tablespoon of butter until cooked to your liking.

4. Remove the tortillas from the oven and wrapping and place each on a plate. Spread the heated beans and meat evenly on top of each tortilla, place the eggs on top of the beans and meat, sprinkle the grated cheese all over the eggs, top with hot green chili or warmed salsa, a couple slices of avocado and a couple dollops of sour cream.

*Quick Homemade Salsa
• 1 large tomato, diced
• 6-7 leaves of fresh cilantro, finely chopped
• 1 jalapeno, diced or one 4-ounce can diced jalapenos
• 2-3 tablespoons diced onion
• 1/2 teaspoon minced garlic (more or less depending on personal taste)
• 1/2 teaspoon oregano
• 1 teaspoon hot sauce
• Pinch of cumin

Mix all together, put aside for immediate use or refrigerate for later use.



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