horizo, a vibrant and flavorful ingredient, has long been a staple in Mexican and Spanish cuisines, each offering its unique twist on this beloved pork sausage. You’ll find Mexican chorizo as a fresh sausage, often made with ground meat and seasoned with a rich blend of spices, giving it a distinctly bold and spicy flavor. Spanish chorizo is a cured sausage, known for its smoky taste and firmer texture, often sliced, and enjoyed in traditional dishes or simply savored on its own. Whether you’re working with homemade Mexican chorizo, fresh from your kitchen, or using store-bought traditional chorizo, the possibilities in cooking with this ingredient are endless.
Honestly, even for the least experienced cook, a recipe for eggs and chorizo is superfluous: Cook some chorizo in a pan—add some eggs—scramble. The name says it all. That is, until you start thinking about delicious ways to fill out those basics, transforming the ordinary into something truly memorable. The most straightforward approach would be to add a little chopped onion, tomato, and green pepper to the pan after the chorizo begins melting some of its fat for the vegetables to cook in.
INGREDIENTS
- 12 ounces (about 3/4 cup) fresh Mexican chorizo sausage, either homemade or store-bought
- A little vegetable oil if needed
- 1 medium (6-ounce) onion, sliced ¼-inch thick (about 2 cups slices)
- 1 green pepper chopped
- I tomato diced
- 12 eggs
- Salt
- A dozen or so hot flour or corn tortillas
Cook the chorizo, onion, tomato and green pepper. In a large (12-inch) non-stick skillet, cook the chorizo over medium heat for a couple of minutes, breaking up the clumps, until it begins to render its fat. If little comes, add a little vegetable oil, so that fat or oil covers most of the skillet. Add the onion and cook, stirring regularly, until the onion is softened and beginning to brown and the chorizo is cooked through, about 8 minutes longer.
The eggs. While the onion is cooking, crack the eggs into a medium-size bowl and beat just until the yolk and white are thoroughly mixed—it shouldn’t still be streaky nor should it be beaten long enough to become foamy. Season with a generous ½ teaspoon salt.
The scramble. Because I like to scramble eggs slow and low, I turn the heat down almost to medium-low at this point. When the onion and chorizo are about ready, stir in the chile (poblano or chipotle) and cook for a minute or 2. Add the eggs to the pan, then start the gentle scramble, using a silicone spatula to slowly and deliberately scrape up the cooked eggs from the sides, moving it toward the center and letting the uncooked egg run into the open spaces. When the eggs are barely set (they will still moist looking), remove the pan from the heat, gently stir a couple more times, letting the heat of the pan finish the cooking, and you’re ready to serve with warm tortillas.
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