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4. Heat a griddle or large non-stick pan over medium high heat. Remove the disk from each sandwich, and then place both sandwich and disk buttered side down on the hot griddle or pan. Spread butter evenly on the unbuttered side of the sandwiches as the first sides are cooking.

5. When golden and crispy on one side, flip sandwiches and disks, and place a dab of the remaining butter into the hole of each sandwich. Crack an egg

into each hole and cook for about one minute. Flip and cook the other side until desired doneness. Serve immediately accompanied by Arbol Chile Salsa, using the disk to dip into the egg.

Note: Be sure to use Spanish chorizo, which is cured and fully cooked.

Roasted Arbol Salsa

Makes about 2 1/2 cups

Ingredients

-- 4 Roma tomatoes

-- 6 tomatillos, husked and washed

-- 12 dried arbol chiles, stemmed

-- 1/2 bunch cilantro, roughly chopped

-- 1/2 lime, juiced

-- 1 1/2 tsp. salt, to taste

-- Freshly ground black pepper, to taste

Instructions

1. Preheat broiler. Place tomatoes and tomatillos on a baking sheet and broil turning occasionally, until lightly charred, about 10 to 12 minutes.

2. Meanwhile, in a small dry skillet, toast chiles over moderate heat, shaking constantly.

3. Combine tomatoes, tomatillos and chiles with cilantro, lime juice, salt and pepper in a blender or food processor. Puree until smooth. Taste and adjust seasonings as necessary.

Nutrition Information Per Serving: Calories 540; Total Fat 28 g (Sat 8 g, Trans 0 g, Poly 3.5 g, Mono 11 g); Cholesterol 240 mg; Sodium 830 mg; Potassium 930 mg; Dietary Fiber 10 g; Protein 24 g

Crispy Black Bean Corn Cakes with Smoky California Avocado Salsa

Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.

Serves: 4

Prep Time: 30 minutes Cook Time: 2 hours, including roasting Total Time: 2 hours, 30 minutes

Ingredients

-- 1 cup canned hominy, drained

-- 3 Tbsp. cornstarch

-- 1/2 cup grated Cotija cheese

-- 4 scallions, white and light green parts only, finely chopped

-- 1 bunch cilantro, chopped

-- 1/2 tsp. salt

-- 1 pinch freshly ground black pepper

-- 1 cup whole black beans, drained

-- 1/2 cup corn kernels

-- 1 large egg

-- Vegetable oil, for frying

-- 4 eggs, fried, for serving

-- Smoky California Avocado Salsa (see make-ahead recipe above), for serving

Instructions

1. Place hominy in food processor and pulse until finely chopped. Transfer to a bowl, sprinkle with cornstarch, cheese, scallions, cilantro, salt and pepper; toss well to combine evenly. Add beans, corn and egg; using a spoon, combine thoroughly until the mixture has the consistency of a soft dough. Form into equal sized cakes, about 1/2-inch thick, and chill thoroughly in the refrigerator.

2. Heat oil in a large non-stick skillet over medium heat. Add cakes to pan and fry until golden brown, about 3 to 4 minutes per side. Drain on a paper towel lined rack and serve warm topped with a fried egg and Smoky California Avocado Salsa. Serve immediately.

Smoky California Avocado Salsa

Ingredients

-- 2 cloves garlic

-- Sea salt, to taste

-- Freshly ground black pepper, to taste

-- 1 pinch sugar

-- 2 Tbsp. extra virgin olive oil

-- 2 (10-oz.) pkgs. cherry tomatoes, washed and cut in half crosswise

-- 1 small shallot, peeled and finely diced

-- 1/2 bunch mint leaves, roughly chopped

-- 3 chipotle chiles in adobo, stemmed, seeded and minced

-- 4 thick slices bacon, cut crosswise into 1/4-inch julienne and cooked

until crisp (optional)

-- 2 1/2 Tbsp. freshly squeezed lime juice

-- 2 Tbsp. extra virgin olive oil

-- 2 ripe Fresh California Avocados, seeded, peeled and diced

Instructions

1. Preheat oven to 250 F.

2. In a mortar and pestle, smash garlic cloves with salt, pepper and sugar then drizzle in olive oil. Transfer to a bowl and add tomatoes, tossing well to coat. Place tomatoes, sliced side up, on parchment paper on a baking pan.

3. Roast tomatoes 1 1/2 to 2 hours or until desired texture and flavor concentration is reached. Let cool and transfer into a container to keep refrigerated until ready to use.

4. Place tomatoes, shallot, mint, chiles, bacon, lime juice and olive oil in a bowl and toss to combine thoroughly. Add avocado, season with salt and pepper to taste, and toss gently. Serve immediately.

Nutrition Information Per Serving (without optional bacon): Calories 390; Total Fat 22 g (Sat 2.5 g, Trans 0 g, Poly 2 g, Mono 10 g); Cholesterol 240 mg; Sodium 770 mg; Potassium 580 mg; Dietary Fiber 8 g

*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright (C) 2013, Mary Sue Milliken and Susan Feniger, www.bordergrill.com.

Source: California Avocado Commission