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Nov 28

Last but not least, add in the beaten eggs and mix them up with the chorizo. Ranchero cheese is a good choice. The only kind of chorizo I can find is the one in the plastic tube (Cacique brand). When everything is cooked. Pour the eggs into the chorizo, onion, tomato, garlic mixture. Required fields are marked *. I love this! I make this recipe. Read More. In a separate pan, cook the chorizo, then add in the potatoes. Pour the beaten eggs into the chorizo, onion, tomato, garlic mixture. I like to let it sit for about 30 seconds to let the eggs start to adhere to the protein and then gently stir until the eggs are just cooked through. Crack the eggs into a bowl and then beat with a fork for 30 seconds. Step 2. Just cut the potatoes in to small cubes,. Stir the eggs into the chorizo mixture and let cook for about 30 seconds. If you use the traditional Cacique chorizo or the soy chorizo from Trader Joe’s, the protein is usually broken up a lot already so you don’t have to mess it with too much. It won’t affect the dish too much. This was DE-LISH-OUS! But first things first, you may be wondering…. Mexican Food Magazine, I am Douglas C. – Share my love of Mexican Cuisine that developed over 20+ years of living in Mexico. This site uses Akismet to reduce spam. Heat a large skillet over medium-high heat. Nowadays I’m a 30-year-old independent woman who lives far from home, so no more waiting for Dad to make me breakfast. The only difference here. He loved these! I’ve used this recipe three times already and what’s awesomely cool ia the fact that I can vary the recipe depending on ingredients, taste and time and it still comes out awesome each time. Guess I won’t be using mexicanfoodjournal.com as source for Mexican recipes. Save my name, email, and website in this browser for the next time I comment. Will bookmark and explore for some more great recipes. More…, This blog generates income via ads and affiliate links which earn us a small commission. Sprinkle a little chopped cilantro on top before serving. Nope. Who knew the tile guy that did 3 months commercial work in the southwest. Tried this recipe for DH as he was gifted some chorizo from work! Cook, stirring occasionally until the eggs are just cooked, While the eggs are still cooking, heat the tortillas on your griddle or comal, Divide the scrambled eggs and chorizo into 4 portions, Serve with 3 or 4 tortillas per person and your favorite salsa to make tacos. Your email address will not be published. Heat a large skillet over medium-high heat. I was taught to cook it about 20 years ago by a friend. Add the beaten eggs along with a pinch of salt and pepper. Lol, I’m the last guy anybody would think could chef a family breakfast. Using your spatula, crumble up the ground meat into little pieces. Worked great with soy chorizo replacement. Sprinkle with chopped … is I fry up 2 shredded potatoes, with diced onions. Copyright 2013-2020 Mexico Publishing LLC, Serve with refried beans garnished with tortilla chips. Saute for about 5 … Thanks! We love it as a start to our Saturday or Sunday morning. Chorizo, specifically Mexican chorizo which is what we’re using in this recipe, is a slightly spicy pork sausage seasoned with chili powder, garlic, cumin, oregano and other Mexican herbs and spices. Advertisement. The eggs get mixed in last. (low carb, paleo, gluten free, vegetarian option available). Add the cooking oil and the onion to the frying pan and cook for 1 minute. Crack the eggs into a bowl and then beat with a fork for 30 seconds If there is too much fat remaining after cooking the chorizo for about 5 minutes you can drain the fat before adding the eggs. This is the bomb!! My mom taught me with the pork chorizo in the plastic casing as well(you just squeeze it out). Those were the good old days. It’s sold fresh, uncooked and usually in links. On weekend mornings whenever he’d come home from grocery shopping and picking up the local newspaper, I’d always wait to see what he’d picked up at the store because if it was chorizo I knew he’d offer to make me some. Remove the pan from the heat and serve immediately with corn tortillas and other Mexican favorites like queso fresco, a dash of spicy salsa or refried beans.

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