Pour water and vinegar into a saucepan and bring to a simmer.
Once the water is at desired poaching temperature, add eggs and cook to desired specifications.
While the eggs are poaching, cook chorizo on the griddle, warm masa cakes and fry the chile relleno.
Remove eggs with a slotted spoon and pat try.
To assemble the dish, place the masa cakes and chile relleno on plate; top with chorizo and eggs. Top each egg with warm Custom Culinary® Frozen, Ready-to-Use Hollandaise Sauce. Drizzle with Custom Culinary® Frozen, Ready-to-Use Latin-Style Citrus Chili Sauce and garnish with cilantro and lime.
Ingredients
4 cups water, cold
2 tsp vinegar, white
2 ea egg(s), large, whole
4 oz chorizo, pork, raw
2 ea masa cakes, (see recipe below)
1 ea chile relleno, (see recipe below)
4 oz Custom Culinary® Frozen, Ready-to-Use Hollandaise Sauce, warmed
1 oz Custom Culinary® Frozen, Ready-to-Use Latin-Style Citrus Chili Sauce
