For the garnish:
- 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
For the sopitas:
- 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 La Chata Chilorio, or homemade
- 8 large eggs, beaten
- 1 ripe avocado, halved, pitted, diced
- Salsa of your choice, optional
To make the garnish:
- Prepare the garnish at least a half hour before making the sopitas. In a bowl, combine the red onion with the lime juice, vinegar, oil, and salt. Mix and let it sit and macerate.
To make the sopitas:
- In a large saute pan, add the chilorio fat and heat over medium-high heat. Once very hot, add the broken corn tortillas and let them heat, toast, and season, stirring occasionally, for about 4 to 5 minutes. Add the onion and Anaheim chiles, and cook for a couple minutes. Add the tomatoes and cook for 4 to 5 minutes, until completely softened.
- Incorporate the prepared chilorio and cook for a couple more minutes. Pour in the beaten eggs and cook, stirring occasionally, until set as in messy scrambled eggs. Serve, topped with avocado, the red onion garnish, and, if you wish, a salsa of your choice.