Serving
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Chorizo & Eggs #2
Mexico
Serves
Effort:
Sched:
DoAhead:		 2 brk
**
30 min
Part
A quick and flavorful breakfast with just a touch of chili bite. It goes well with warm corn tortillas and a bottle of Mexican hot sauce on the side (I like Buffalo red jalapeno sauce with this). The amounts can easily be doubled or tripled if more is needed.





12
4
1
1/4
6
1/2
tt
tt
----

oz
oz

c

T


---
Chorizo (1)
Onion
Chili (1)
Cilantro leaves
Eggs
Olive Oil
Salt
Pepper
--Garnish
Onion chopped
    -- Prep --
  1. Cut CHORIZO from its casing and break into large chunks.
  2. Chop ONION medium, chop CHILI small (Note-2) and mix.
  3. Chop CILANTRO medium.
    4. -- Run --
  4. Beat EGGS moderately.
  5. Heat OIL and fry Chorizo until lightly browned.
  6. Pour off excess oil and add Onion mix, fry stirring until onions are translucent but not starting to color.
  7. Pour in Eggs and scramble lightly over moderate heat, stirring in Cilantro just as the eggs start to set. Do not overcook. Season to taste with Salt and Pepper.
  8. Serve garnished with Chopped Onions.
NOTES:
  1. Chorizo: use a good quality, preferably "store made", not one made out of "salivary glands and lymph nodes". Philippine hot longaniza or Mexican longaniza will do fine too. See my Sausages page for more details.
  2. Chili: is optional. Perhaps a small Poblano torched and the skin rubbed off and chopped medium for mild chili. A Fresno or a Jalapeno chopped small would be be good too - or more if you like it chili hot. See my Chili page for more options.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

xbm_choregg2 ! 061209 int
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