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Place refried beans and broth in a blender, along with 2 tablespoons from the sauce from the chipotles in adobo sauce and 2 tablespoons from the pickling brine from jalapeños, and puree until smooth. Place in a medium saucepan, heat over medium-low heat, stirring occasionally, until very hot.
Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream
Heat a large skillet over medium-high heat. Once hot, add chorizo and cook, crumbling as it cooks with a wooden spoon or spatula into small bite sized pieces, until it has browned and crisped, about 5 to 6 minutes. Scrape into a bowl, cover and set aside.
Pre-heat a comal or cast iron skillet over medium heat.
In the same skillet where chorizo cooked add a tablespoon oil. Once hot, add the onion and cook until soft, about 2 to 3 minutes. Add a couple tablespoons of the nacho sliced pickled jalapeños, stir and add spinach, let it all cook for a couple minutes until spinach is completely wilted. Add half of the chorizo, stir. Reduce the heat to medium-low, pour in the eggs, sprinkle with the salt, and cook, stirring often and gently, until desired doneness. I like to stop when the eggs are still soft and tender, not dry, which takes about 4 to 5 minutes. Remove from the heat.
Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds. In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. Dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter.
Heat the corn tortillas, a pair at a time, in the pre-heated comal or skillet, about 1 minute per side, until completely heated through and even slightly toasted. One by one, place on a plate and spoon 2 generous tablespoons of the scrambled egg mixture onto the center of the tortilla. Roll it into a soft taco and place in a platter, seam side down.Once done, pour the bean puree on top. Garnish with the remaining cooked chorizo, crumbled queso, crema, extra red onion, avocado, nacho pickled jalapeños.
Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.