4 Mission flour tortillas (optional), cut into triangles
2–3 cups vegetable oil (for frying)
½ lb breakfast sausage
½ lb chorizo
6 tomatillos, husked and rinsed
1–2 jalapeños
½ white onion, cut into large pieces
3 garlic cloves
½ cup fresh cilantro
1 tsp salt (to taste)
½ tsp black pepper
1–2 tsp chicken bouillon
½ cup crema
Juice of 1 lime
1–2 tsp Blackstone Tequila Lime seasoning
½ cup cotija or queso fresco
Fresh cilantro
Lime wedges
Directions
Preheat your Blackstone to medium-high heat (about 400°F) and set up zones for high, medium, and low heat.
Heat oil in an aluminum pan on the griddle to about 350°F. Fry tortilla triangles in batches for 2–3 minutes until golden and crispy. Remove, drain, lightly salt, and set aside.
Place tomatillos, jalapeños, and onion on the griddle and cook until softened with a light char. Transfer to a blender with garlic and cilantro, season with salt, pepper, and chicken bouillon, then blend until smooth.
Cook sausage and chorizo on the griddle, breaking it apart until browned and fully cooked. Move to a warm area.
Add the fried chips to the griddle and pour the salsa over them. Toss quickly to coat evenly, letting them absorb flavor while still keeping some crunch.
Lower the heat to about 300°F. Cook the eggs on a lightly oiled surface to your preferred doneness and season lightly.
In a small bowl or squeeze bottle, mix crema, lime juice, and seasoning until smooth.
Plate the sauced chips, top with sausage and chorizo, then add the eggs. Finish with crema, cotija cheese, cilantro, and a squeeze of lime. Serve immediately.
