Name: Sopitas con Huevo y Chilorio
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup slivered red onion; 2 tablespoons freshly squeezed lime juice; 1 tablespoon white distilled vinegar; 1 tablespoon vegetable oil; Kosher or sea salt (to taste); 2 tablespoons chilorio fat (or vegetable oil); 12 corn tortillas (store-bought or homemade, broken into small pieces); 1 cup finely chopped white onion; 1/2 pound (about 3) fresh Anaheim chiles, seeded and chopped; 4 ripe Roma tomatoes (cored and diced); 1 cup Sinaloa Style Chilorio; 8 large eggs (beaten); 1 ripe avocado (halved, pitted, diced); Salsa of your choice (optional)