tacos de huevos con chorizo
I still had leftovers from our dinner of al pastor the other night, as well as a pound of loose Mexican chorizo in the fridge, so yesterday I made one of my favorite weekend breakfasts. This is a simple breakfast to put together, and can be as simple as just the eggs and chorizo in a tortilla, to offering all sorts of "toppings" and a side of frijoles (beans). This makes a lot of food, so feed a crowd, or stash the leftovers in the fridge, they are still fantastic after a gentle (low power) reheating in the microwave.
Tacos de Huevos con Chorizo
1 lb. Mexican chorizo, loose, or removed from casings
10-12 eggs (I only had 10)
To serve: corn or flour tortillas and anything your heart desires
In a large bowl, whip the eggs until frothy, set aside. In a large non-stick skillet, cook the chorizo, breaking it up into small pieces. Remove to a paper towel lined plate to drain (very important), wiping the excess fat from the pan if it is more than a light coating. Add the eggs to the pan and scramble over medium heat until about 1/2 cooked. Sprinkle on the cooked chorizo and finish cooking, folding the chorizo lightly into the eggs. Spoon into a serving bowl and take to the table with whatever you are having with the eggs.
Ready to go to the table.
We had fresh pineapple, guacamole, chopped cilantro and onions, salsa ranchera, fresh jalapeno slices, crumbled queso cotija, and flour tortillas. The little guy had mild taco sauce on his, and don't feel that you have to use a Mexican cheese, shredded cheddar or monterey jack are good as well.We usually have beans with this as well, and I prefer corn to flour tortillas, but hey, you use what you have.
This is why it is important to drain the chorizo.