Warm the corn tortillas in a microwave or skillet only to a point where they
are more pliable.
Warm the salsa roja in a skillet and dredge the tortillas in the sauce, making
sure they are completely covered.
Place one tortilla on a plate and spread 1 1/2 ounces of refried beans on top.
Continue to build by adding 1 ounce cooked chorizo and 1 1/2 to 2 ounces cheese.
At this point, you may place under a broiler for a few seconds to melt the cheese
– or place in a microwave and warm briefly.
Lay the next tortilla on top and repeat the build order.
Finish the plate by placing 2 poached eggs on top and garnish with avocado, cilantro
and onions. Drizzle with the Mexican crema.
To poach eggs: Place water into medium saucepan and add 2 1/2 tablespoons white
vinegar per quart of water. Break eggs individually into separate custard cups.
When water is at a rolling boil, add one egg at a time and cook for 4 minutes. Remove
with a slotted spoon and place on paper towel to remove excess water.