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Ingredients

• Oil
• 4 sopes

Red Chile Sauce:

• 2 ancho and 2 guajillo chiles, stems and seeds removed, seeds reserved
• Water
• 1 clove garlic, chopped
• 2 teaspoons maple syrup
• 1 tablespoon adobo spice
• Salt and freshly ground black pepper
• 1/2 tablespoon vegetable oil

Pork adobada:

• 1 large piece pork steak (1/2-inch thick with bone)
• Red Chile Sauce

Sausage:

• 1 pound Chorizo sausage

Fresh Red Salsa:

• 5 large tomatoes
• 2 jalapeno peppers
• 1 garlic clove
• Salt

Onions:

• 1 large onion
• Olive oil
• Salt and freshly ground black pepper

Mushrooms:

• 1 large portobello mushroom
• Olive oil
• Salt and freshly ground black pepper

Tomato:

• 1 large tomato
• Olive oil

Mexican Scallions:

• 3 Mexican scallions (like small spring onions)
• Olive oil
• Salt and freshly ground black pepper

Mexican Crema Sauce:

• 1/2 cup Mexican crema
• Chipotle peppers in adobo sauce, plus 4 tablespoons sauce
• Salt

Eggs:

• 5 large eggs
• 1 tablespoon milk
• Salt and freshly ground black pepper
• Adobo spice
• 1/2 cup grated Cheddar or cheese of choice
• Cilantro, for garnish
• Avocado slices, for garnish
• Diced tomato, for garnish

Description

Food Network Invites You To Try This Breakfast San Diego Style Recipe From Grill It! With Bobby Flay.

Food Network