1 day ahead: Make the chocolate tart. For the polenta, fry the chorizo and add tomatoes to the skillet. Cook a little while longer. Cool, cover, and chill. Before serving, heat up the chorizo and tomato mixture and finish the chorizo sauce.
Tip: While polenta is baking, wrap tortillas in foil and place them into the oven to warm.
THE MENU
Breakfast Polenta with Chorizo and Queso Fresco (pictured)
Fried Eggs
Warm Tortillas