Gluten-Free Mexican Brunch Delight with Mango Salsa and Avocado Cream

This gluten-free Mexican brunch recipe is an advanced culinary delight, perfect for satisfying your taste buds with its mix of crispy corn tortillas, savory chorizo sausage, fluffy scrambled eggs, zesty mango salsa, and creamy avocado cream.

Time: (Prep, Cook, Total): 15 min, 20 min, 35 min

Servings: 4

Difficulty: Advanced

Cuisine: Mexican, Gluten-Free

Allergens

None specified

Ingredients

corn tortillas, chorizo sausage, large eggs, ripe avocados, red onion, mangoes, jalapeno peppers, cilantro, lime juice, Greek yogurt, salt, black pepper, cooking oil

Instructions

Cook chorizo and tortillas
Prepare salsa and avocado cream
Assemble brunch with eggs.

Chef’s Insight

This recipe highlights the balance of flavors and textures in Mexican cuisine, with each component bringing something special to the dish.

Notes

This recipe is suitable for a gluten-free diet, but make sure to check labels on chorizo and tortillas for any hidden gluten ingredients.

Substitutions

Gluten-free tortillas for any type of tortilla; Greek yogurt for sour cream; Veggie chorizo for meat chorizo.

Alternative Preparations

This dish can be prepared as a breakfast burrito or taco.

Alternative Methods

Brunch can be cooked on a griddle or in the oven.

Best Storage Practice

Refrigerate leftover salsa and avocado cream separately; store cooked chorizo and tortillas at room temperature.

Shelf Life

Salsa and avocado cream last up to 3 days in the fridge; other ingredients have varying shelf lives depending on their freshness.

Plating Tips

Arrange tortilla, chorizo, eggs, salsa, and avocado cream on a plate in an appealing pattern.

Nutrition Facts

High in protein, fiber, vitamins, and minerals; low in sugar.