Servings: 6

½ medium onion ½ medium onion
12 oz pork chorizo sausage 12 oz pork chorizo sausage
1 cup enchilada sauce, divided 1 cup enchilada sauce, divided
* green or red enchilada sauce can be used note: green or red enchilada sauce can be used
6 eggs 6 eggs
½ cup shredded Chihuahua cheese ½ cup shredded Chihuahua cheese
½ head iceberg lettuce (about 3 cups), thinly sliced ½ head iceberg lettuce (about 3 cups), thinly sliced
2 vine-ripened tomatoes 2 vine-ripened tomatoes
1 avocado 1 avocado
¼ cup fresh cilantro ¼ cup fresh cilantro
12 corn tostadas 12 corn tostadas

Chop onion. Add onion and chorizo to large non-stick skillet. Cook over medium-high heat 8 to 10 minutes or until chorizo is cooked through, breaking into crumbles halfway through cooking. Drain fat after cooking.
Stir half of the enchilada sauce into the chorizo mixture; cook 1 to 2 minutes or until heated through. Transfer to a seperate bowl and keep warm. Wipe skillet clean.
Meanwhile, lightly beat eggs in small bowl. Lightly coat skillet with oil. Cook eggs over medium heat until set but still moist, stirring occasionally. Sprinkle with cheese; cover. Remove skillet from heat.
Thinly slice lettuce. Slice tomatoes; cut slices in half. Peel and slice avocado lengthwise and chop cilantro.
To serve, top tostadas with lettuce, chorizo mixture, eggs, cilantro, tomatoes and avocado. Drizzle with remaining enchilada sauce.
Eat by picking up with fingers. :)