When I was growing up in Mexico, my mom used to make us chorizo
and eggs almost every Saturday morning. Back then we didn't really care (or know) about all the saturated fat in chorizo. Nowadays, I rarely eat chorizo and eggs, but once in a while it's okay to splurge. I've seen leaner chorizo in the grocery store, but to me you have to use the full-fat real Mexican chorizo to get the best taste. You can also make awesome burritos with this recipe. Just add the chorizo and egg mixture into a warm flour tortilla and enjoy!
and eggs almost every Saturday morning. Back then we didn't really care (or know) about all the saturated fat in chorizo. Nowadays, I rarely eat chorizo and eggs, but once in a while it's okay to splurge. I've seen leaner chorizo in the grocery store, but to me you have to use the full-fat real Mexican chorizo to get the best taste. You can also make awesome burritos with this recipe. Just add the chorizo and egg mixture into a warm flour tortilla and enjoy!
INGREDIENTS (4 servings)
- 6 oz Mexican chorizo (spicy raw pork sausage)
- 8 to 10 large eggs
- Warm corn tortillas
- Cilantro, for garnish
DIRECTIONS
Remove casing from chorizo and cook (without oil) in skillet over moderate heat, stirring and breaking up meat, until bubbling and completely separated, 5 to 6 minutes.
Whisk eggs together in a bowl and stir into chorizo. 
Cook, stirring, until eggs are scrambled and just set, about 5 minutes. Serve immediately with lots of warm corn tortillas.
1 comment:
You should check out "Soyrizo" - tasty and healthier alternative!
http://www.elburrito.com/soyrizo.html
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