...or chorizo and eggs for our English speakers. This is so simple you'll be amazed that something this easy can taste so good.
Like a lot of meals, the big key here is to use the best ingredients. We skip the supermarket chorizo and head to a good butcher shop. My favorite is the loose chorizo that is sold by Lockeford Meat Company, near Lodi, California. When I'm headed that way, I'll bring along an ice box to buy several pounds to take home and put in the freezer.
Also, just about any Mexican meat market...or carneceria...will have a good version made on premises. We like the sausage that they make at La Pradera Carneceria in Azusa, California. In Los Angeles, Marconda Meats and Huntington Meats (both in the Original Hollywood Farmers Market) make very good versions, too.
The key is to get one that will not produce a lot of grease, like the versions usually sold in most supermarkets.
INGREDIENTS
1/2 pound chorizo (beef or pork...we like the pork)
5 eggs
6 flour tortillas
Get a flat griddle and put on low/medium heat.
In a 12 inch, non-stick skillet cook the chorizo. If you get the kind that come in links, remove the casing. Keep chopping it into little bits with a wooden spoon.
When fully cooked, add the eggs.
Stir in with the spoon until the eggs are cooked and turn off the heat.
The griddle should be nicely hot by now. Heat up the tortillas, about 30 seconds per side.
Store in a clean dish towel until all are done.
Put a couple of spoonfuls of your egg and chorizo mixture into a tortilla. I like to add a little shredded cheese to mine. Sprinkle on your favorite hot salsa. I like Frank's Red Hot while my wife likes a homemade salsa that she makes herself.
Wrap up like a burrito and eat.
Darryl
Copyright 2015 - Darryl Musick
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