Huevos Rancheros con Chorizo y Aguacate

In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Add the corn tortillas to the skillet, one at a time, and fry briefly in the chorizo fat until lightly golden and pliable, about 30 seconds per side. Remove and set aside.

Crack the eggs into the skillet. Cook to your desired doneness (sunny-side up or over-easy recommended), about 2-4 minutes.

To assemble, place two fried tortillas on each plate. Top each with a portion of the cooked chorizo. Carefully slide two eggs onto the chorizo.

Spoon salsa roja over the eggs. Top with sliced or diced avocado. Garnish with fresh cilantro and a squeeze of lime juice.

If desired, add a small amount of crumbled cotija cheese or a dollop of sour cream, though these are not included in the nutritional calculation.