Dos Ricardos from Compadres Rio Grille
Courtesy of Rick Enos, chef/owner Compadres Rio Grille, Napa, California
1 12-inch flour tortilla
½ cup refried beans
½ cup breakfast potatoes
6 oz. shredded carne asada, carnitas, chorizo, pastor, or chicken or grilled vegetable mix (prepared as you would for lunch/dinner)
3 eggs, prepared over-easy
Customer's choice of sauce - mole, salsa verde, ranchero, etc.
Sour cream, guacamole, and salsa fresca for garnish
Press the tortilla into a pasta bowl (a shallow, wide bowl) to create a well, then crisp the edges in a salamander broiler. Spread the refried beans on top, then top the beans with the breakfast potatoes. Add the customer's choice of carnitas, pastor, etc. Place the eggs on top of the meat/veggies. Top the whole thing with the customer's choice of sauce, then add sour cream, guacamole, and salsa fresca.