Step 1
Place the rack in the lowest position in the oven and preheat it to 400°F. whisk Half a cup of full fat milkAnd 1 tbsp. Corn StarchAnd 2 tsp. diamond crystal or 1¼ tsp. Morton’s kosher salt In a medium bowl until combined and cornstarch dissolves. Add 8 large eggs Whisk until the mixture is smooth and there are no streaks left.
Step 2
fusion 4 tbsp. Unsalted butter In a large nonstick skillet over medium-high. Pour in the egg mixture and cook, stirring often with a heatproof rubber spatula or wooden spoon, until whisked and set, about 4 minutes (the eggs should still be slightly runny on top). Transfer the beaten eggs to a small bowl and let them cool.
Step 3
Meanwhile, wipe out pan and remaining melt 2 tbsp. Unsalted butter In a skillet over medium heat. Add 1 medium onion finely choppeda generous pinch of salt and cook, stirring occasionally, until onion is softened and translucent, about 5 minutes; Transfer to another small bowl. Reserve frying pan.
Step 4
flip over 3 chipotle peppers in adobo, finely choppedAnd A cup of fried beansAnd Half a cup of finely chopped coriander In the cooked onions, taste and season with more salt if needed.
Fifth step
cook 1 pound fresh chorizo, casings removed, cut into large chunks, in reserved skillet, breaking down with spatula or spoon, until softened and well cooked, 8–12 minutes. Transfer to a large platter.
Step 6
Generously coat a 9-10-inch cast-iron skillet with room-temperature unsalted butter. place Four flour tortillas with a diameter of 12 inches into skillet to completely coat bottom and sides, overlapping as needed to form a shell that extends 2 inches over edges of skillet.
Step 7
place 5 slices of American cheese Over tortillas so they cover bottom of skillet, tearing to fit as needed. Spoon recooked bean mixture over cheese and spread in an even layer. top with 1 ripe avocado, thickly sliced, arranged in a single layer. Place the beaten eggs in a pan and spread gently in an even layer. Sprinkle chorizo over eggs and top with remaining 5 slices of American cheese-Tear to fit as needed. Top with cheese 2 cups thick salted tortilla chips, a light crush (just help them fit better; don’t crush them into small pieces). Cover the chips Leftover tortilla bread, gently pressing to compress. Fold the overhanging tortilla up and stuff more to wrap it up.
Step 8
Line the surface of the crunch wrapper with a large square piece of aluminum foil and place another heavy skillet on top to weight it down (this will prevent the tortilla shells from rising as they brown). Bake the crunch wrap until the edges are pale golden, 18-20 minutes. Remove the top pan and foil, and continue to bake the Crunch Wrap until top is golden, 10-12 minutes longer. Let cool 15 to 20 minutes (this will allow the layers to settle).
Step 9
Place a large upside down plate over the skillet and flip the skillet and plate in one motion to invert the cabbage onto the plate (remember that the skillet will be hot, so use dry kitchen towels to prevent any burns).
Step 10
Cut the crispy rolls into wedges with a large serrated knife and serve with the hot sauce along with the lemon wedges to press on.
Do before that: The onion mixture can be made and the chorizo cooked up to 1 day in advance. transfer to separate airtight containers; Cover and chill.
