Instructions

Preparation:

• Add 2 cups water to a medium pot or pan.
• Add olive oil and vinegar to water.
• Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Chorizo pack and add contents. Stir well.
• Stir a few times throughout the cooking process, cook for 7-10 minutes or until most of the moisture has evaporated.
• Place an 18” piece of cellophane onto the counter and place ½ the Chorizo in the center.
• Fold cellophane over the Chorizo and grab by each end and roll into a sausage. Place into refrigerator for 30 minutes.
• Fine cut 2 cups of cabbage and add to a medium mixing bowl.
• Wash and grate carrot into same bowl.
• Add lime juice or vinegar and sea salt. Mix and cover until plating.
• In a small pan, heat to medium and add oil and then one small flour tortilla. Cook until golden brown on each side.
• Place cooked tortilla on serving plate.
• Grate cheese over hot tortilla.
• Add slaw, make sure to give it one final mix before adding to tortilla.
• Remove Chorizo sausage from the refrigerator and on a cutting board, cut three quarter inch slices per tortilla. Place three slices on top of slaw.
• In the same small pan used for the tortilla, heat to medium-high and add butter followed by the cracked egg.
• Cook until desired temperature.
• Place fried egg on top of RollinGreens Chorizo ME’EAT and top with a touch of salt and pepper.

-Enjoy Chef Ko