Huevos rancheros

Place the tomatoes (with the juice from the can), onion, cilantro, garlic, jalapeño and 1/2 tsp salt in a blender and puree until smooth. Pour the mixture into a small pot and simmer over medium-high heat until everything has thickened slightly. This takes about 10 min. Cover and keep warm over low heat.

Over medium-high heat in a wide pan (no fat), fry the chorizo until browned. Add the chorizo to the sauce and cover back up.

Put 1 tbsp of vegetable oil in the wide pan. Place a tortilla in the pan and fry until it turns light brown, but not crispy. This takes about 30 sec. Flip the tortilla over and continue frying for another 30 sec. Arrange the tortilla on a plate. Fry the remaining tortillas, adding a little extra oil if needed. 

Add another tbsp of oil to the pan. Work in sections. Crack the eggs into the pan. Fry until the bottom is firm and the edges turn golden brown, for 1 to 2 min. Turn the heat to medium, cover and continue to cook until the eggs are fully risen, for about another 1 min. Arrange an egg on each tortilla and spoon the hot sauce over the eggs. Sprinkle with the avocado, cheese and some more cilantro. Finish with a tuft of sour cream.