My mom’s excellent recipe for Mexican chorizo (spicy sausage) with scrambled eggs.
BE PICTURED IN; CHARACTERIZED IN:
Growing up, we had some of the standard American breakfast items – cream of wheat, oatmeal, waffles, fried eggs, pancakes (no sugar-coated cereal in this household!) – and a few items I never saw at any of my friends’ houses – huevos and my favorite chorizo with eggs.
So alone in our block we had chorizo or Mexican sausage with scrambled eggs. I didn’t even know chorizo was the name of the sausage and not the dish until I was in my twenties.
What is chorizo?
A spicy pork sausage. While the Spanish variant is mostly flavored with peppers and garlic, the Mexican chorizo is flavored with chili peppers.
I’ve seen chorizo most commonly served as a side dish like bacon in Mexican restaurants. We cook ours with the eggs and also add some raisins, the sweetness of which gives some balance to the spicy chili in the chorizo.
If you can’t find Mexican chorizo
Grind a pound of pork, not too fine. Add 1 teaspoon salt, 1 tablespoon red chilli powder; Crush 1 large clove of garlic with 2 tablespoons of apple cider vinegar, add to the meat and mix well.
Chorizo and eggs
ingredients
-
Extra virgin olive oil or bacon fat
-
1/3 Cup sliced onions (green, red or yellow onions), optional
-
1/4 lb from mexican Chorizo Sausageremoved from the sausage casing
-
3 tablespoon raisins – Soaked in hot water for 10 minutes and drained
-
5 to 6 eggs
-
Salt
-
Tortillas – optional
-
coriander – optional
method
-
Cooking onions:
Heat a large skillet over medium-high heat. Heat a tablespoon of olive oil or bacon fat in the pan. Add the chopped onions (optional) and cook until soft.
-
Add chorizo and raisins:
Once the onions are soft, push them to the edge of the pan and add chunks of chorizo to the pan. Use a wooden spatula to break up the sausage pieces. Add the raisins.
Stir until sausage is cooked through, but not necessarily browned. If you are not using lean chorizo, drain the excess fat from the pan before proceeding.
If you’re not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then transfer to a plate while you cook the onions in the remaining fat. We usually cook with lean chorizo, so excess fat isn’t a problem.
-
Add Eggs:
Crack the eggs into the pan one at a time. Beat the egg yolk and stir the eggs into the sausage. Add a light pinch of salt.
Stir constantly until the eggs start to set but are still moist. Remove from stove.
Serve immediately with a side of reheated corn tortillas and cilantro for garnish.
| nutritional information (per serving) | |
|---|---|
| 389 | calories |
| 29g | Fat |
| 10g | carbohydrates |
| 22g | protein |
