Chorizo Con Huevos
A recipe for chorizo con huevos comes to Maine by way of the Mexico-Texas border.
This meal is a great twist on eggs. My good friend is from McAllen Texas, which sits on the Mexico-Texas border. Chorizo and Eggs is a favorite of his, and he cooked it for me one morning and I about fell off my chair. Flavorful and fresh would be the best ways to describe this meal. Chorizo is found in grocery stores near the deli/meat isle. If you are lucky enough to have a Mexican market near by, that would be the place to get this wonderful meat.
What you'll need:
1 onion minced
1 large tomato chopped
1 small bunch cilantro chopped
½ cup shredded cheddar cheese
1 tablespoon Olive oil
½ pound Chorizo, with or without casing. If the Chorizo has the casing, remove before cooking.
4-6 corn tortillas
Salt and Pepper
Firstly, mince the onion, set aside. Chop the tomato, set aside. Chop the cilantro, set aside. Slice the limes in half, set aside. Grab a dinner plate and set the onion, tomato, cilantro, and limes separate on the plate.
In a medium sauté pan, over medium heat, heat and stir the olive oil for 30 seconds coating the bottom of the pan. Place the Chorizo in the pan and using a spoon, cut the chorizo until it is evenly spread in the pan. Cook the chorizo until it browned, about 5 minutes, stirring occasionally.
In the meanwhile, with another medium sauté pan, over medium- low heat, cook the tortillas, flipping every 1-minute, until they feel dry, and are slightly toasted (you will also see browning on each side). Wrap the cook tortillas in a clean dishtowel. This will keep them warm.
Once the chorizo is cooked, crack the 6 eggs into the chorizo. Reduce the heat to medium-low. Let the eggs cook for 1 minute ON TOP of the chorizo. After this time, gently FOLD the eggs into the chorizo. You do not want to scramble the eggs into the meat. By folding the eggs, you are trying to keep the yolk and eggs whites separate. Cook for additional 2 minutes, until the eggs are cooked to your liking.
With 2 tortillas lying flat on a dinner plate, place a scope of the chorizo and eggs, sprinkle of cheese, tomatoes, onions, cilantro and a squeeze of limes. I like to add a pinch of salt and pepper. Enjoy… we enjoy this meal more than once a week!
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