I probably already have a recipe for chorizo and eggs on this blog but I am too lazy to search and too excited about my new chorizo find not to share. Chorizo comes in two types. Most people are probably familiar with the chorizo that comes in plastic tubes. When cooked it is very greasy and the chorizo is a very fine grainy constancy when cooked. Don’t get me wrong, I like this type when drained well. It works well for quiche. I have heard about a firm chorizo that is more like salami or linguica. I finally found Chorizo Casera made by Columbus and decided to try it.
You can see that it resembles hard salami.
- INGREDIENTS: This is for one serving. Make as many as you want!
- 3 slices chorizo ¼ inch thick
- I egg slightly beaten
- 1 flour tortilla
- Grated cheese
- Sour cream
- Chopped cilantro
- Snipped chives
- Taco sauce or salsa
- Dice the chorizo into small pieces. Heat a frying pan on low-medium heat. Add the chorizo and stir just until the fat is rendered but not too long. It will get very rubbery if you cook it too long. Place the chorizo on a paper towel to drain. Remove most of the fat from the pan leaving just enough to cook the egg. Return the pan to the heat, add the egg and scramble as you like it. Place the chorizo and egg down the middle of a warm flour tortilla. You can warm the tortilla in the microwave or if you are lucky like me on your Jennair grill. Add the garnishes of your choice and season with salt and pepper.
Enjoy with a hot cup of coffee.