About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.
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Chorizo, Avocado, and Egg Cemitas with Chipotle Mayonnaise
About This Recipe
|Yield:||Makes 2 sandwiches|
|Active time:||15 minutes|
|Total time:||15 minutes|
|Special equipment:||Large non-stick skillet|
|This recipe appears in:||Sandwiched: Chorizo, Avocado, and Egg Cemitas with Chipotle Mayonnaise|
- 1/4 cup mayonnaise
- 1 teaspoon fresh lime juice from 1 lime
- 1 chipotle pepper in adobo sauce, chopped, plus 1 tablespoon adobo sauce
- 12 ounces Mexican chorizo sausage
- 2 eggs
- 2 large cemita rolls, bolillo rolls, or Kaiser rolls
- 2 ounces Oaxacan cheese, or mozzarella, torn into pieces
- 1/2 cup shredded iceberg lettuce
- 1 small tomato, sliced
- 1 avocado, sliced
Combine the mayonnaise, lime juice, chipotle pepper, and adobo sauce in a small bowl and set aside.
Place a large, non-stick skillet over medium heat. Add the chorizo to the pan, breaking it up with a wooden spoon, and cook until the chorizo is heated through, 3 to 5 minutes. Scrape the chorizo out of the pan and transfer to a large platter and set aside.
Return the pan to medium heat, then crack two eggs into the pan. Place a lid on the pan and cook the eggs until the whites are set, but the yolks are still runny, 3 to 4 minutes. There should be enough fat left from the chorizo to keep the eggs from sticking. Carefully transfer the eggs to another large platter and set aside.
Cut the cemita rolls in half crosswise, then slather the chipotle mayo on each of the halves. Equally distribute the chorizo sausage among the two bottom halves of the bread. Layer the cheese, lettuce, tomato, and avocado on top of the chorizo. Place an egg on each bottom half, then top the sandwich with the remaining top halves. Serve immediately.