Egg and Chorizo Breakfast Torta

This breakfast torta pairs well a glass of freshly squeezed orange juice and a big mug of strong coffee. Of course, I wouldn't stop you from enjoying it with a cold Dos Equis.

Makes 1 sandwich

1 teaspoon canola oil
½ small red onion, thinly sliced
¼ pound chorizo
2 large eggs
Salt and freshly ground black pepper
Few dashes of hot sauce
1 tablespoon Mexican crema,* optional
2 tablespoons canned refried beans
2 slices of ripe avocado or 1 tablespoon prepared guacamole
1 telera roll, split in half, lightly toasted*

1. In a large skillet over medium heat, warm oil. Add onion and chorizo, and sauté for about 5 minutes, or until meat is browned and crisp.

2. In a small bowl whisk eggs, salt, pepper, and hot sauce. Add to the skillet; stir frequently until eggs are cooked through yet still soft.

3. Place telera roll on a clean work surface. Spread both halves with Mexican crema. On the bottom half of the roll add refried beans; top with chorizo and egg mixture and fresh avocado slices. Serve immediately.

Shopping Note:
Mexican crema is a Mexican sour cream which is available in the refrigerator section of  Mexican specialty markets as well as many major supermarkets. Regular sour cream is a good substitute.
Telera are available at Mexican specialty markets. A Kaiser roll or a soft crusted baguette are good substitutes.