Mexican recipes
Chorizo and eggs
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Mexican
Ingredients
- 1 tbsp olive oil 15 ml olive oil
- 1/4 lb Mexican chorizo sausage (sausage casing removed; roughly chopped) 115 g Mexican chorizo sausage (sausage casing removed; roughly chopped)
- 6 eggs 6 eggs
- 3 tbsp raisins (optional) 44 ml raisins (optional)
- Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
- 4 flour tortillas 4 flour tortillas
- Chopped cilantro (coriander), to garnish Chopped cilantro (coriander), to garnish
Method
Prepare the raisins
Add the raisins in a bowl and cover them with warm water. Let them stand for 15 minutes, drain and set aside.
Cook the chorizo
In a large frying pan over medium high heat add the olive oil. Add the chorizo pieces and using a wooden spatula toss the sausage for about a minute, breaking it up into smaller pieces. Add the raisins and stir until the sausage is cooked through but not overcooked. If there is excess oil in the pan (chorizo sausages may produce more oil while cooking), drain it before proceeding.
Add the eggs
Add the eggs into the pan, one at a time. Using the wooden spatula, break the egg yolks and stir the eggs into the sausage and raising. Season with salt and black pepper and keep stirring until the eggs begin to set. Remove from the heat while the eggs are still moist.
To serve, place a warm tortilla on a plate, scoop 1/4 of the egg and sausage mixture and garnish with freshly chopped coriander. Repeat with the remaining tortillas and egg mixture.
Add the raisins in a bowl and cover them with warm water. Let them stand for 15 minutes, drain and set aside.
Cook the chorizo
In a large frying pan over medium high heat add the olive oil. Add the chorizo pieces and using a wooden spatula toss the sausage for about a minute, breaking it up into smaller pieces. Add the raisins and stir until the sausage is cooked through but not overcooked. If there is excess oil in the pan (chorizo sausages may produce more oil while cooking), drain it before proceeding.
Add the eggs
Add the eggs into the pan, one at a time. Using the wooden spatula, break the egg yolks and stir the eggs into the sausage and raising. Season with salt and black pepper and keep stirring until the eggs begin to set. Remove from the heat while the eggs are still moist.
To serve, place a warm tortilla on a plate, scoop 1/4 of the egg and sausage mixture and garnish with freshly chopped coriander. Repeat with the remaining tortillas and egg mixture.
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