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A family favorite for years, Chorizo and Eggs with Crispy Tortilla, is a great weekend breakfast. A combination of crispy torn corn tortillas, fresh homemade Mexican chorizo, and scrambled eggs, it yells ‘Ole with every bite
Heat the butter over medium high heat in a large skillet, add the torn corn tortilla pieces along with a pinch of salt, cook, stirring often, until crisp. Remove from pan and set aside.
Add the chorizo to the pan and cook, breaking it up with your spoon or spatula, once it's mostly cooked, add the onions, if using. Cook until the onions are soft and the chorizo is cooked through.
While the chorizo is cooking, crack the eggs into a bowl and mix well with a fork or whisk, add the cream, if using, along with a large pinch of salt and freshly ground pepper.
When the chorizo is cooked, add the eggs to the pan (add a little extra butter if the pan looks dry) and cook, stirring often until the eggs and chorizo have mixed, then when almost done, but still with some uncooked egg, add the crisp tortilla pieces, stir into the mixture until covered with egg and chorizo. Continue to cook until eggs are set to your preference (I like mine a little loose). Serve on warmed plates and top with chopped cilantro and Cotia, if desired.
Wine Pairing: Bubbles, bubbles, bubbles. Whatever bubbles you like.
Chorizo and Eggs with Crispy Tortilla has been around the Baker household for years. If you know us, (me) then you know we do like to have our Sunday Brunch – with bubbles. Sit back, read the paper, talk life, share articles. Eat. Plan dinner. It’s Sunday after all.
Some Sundays I make more elaborate breakfast/brunches, but sometimes, I want to relax too. When I have fresh Homemade Mexican Chorizo in the freezer, this is as simple, and delicious, as I can get.
This recipe here is one I make often. If I don’t have fresh chorizo, I make variations of this. Mostly from my childhood years of camping. We did have to make those dehydrated eggs taste good. And they weren’t good on their own. So embellishments.
Spam instead of chorizo. Diced potatoes instead of tortillas. Diced canned roasted green chiles. The idea was to mix it up and create something easy and delicious – we called it “Catastrophe”. A bunch of stuff cooked together, to taste great.
That’s kind of the idea behind this dish.
One of the most important components is texture. You want the tortillas to be crisp to contrast with the soft eggs, the chorizo is spicy and adds texture. I do use onion most of the time as I think they add an additional flavor component, but they are not absolutely necessary. Conversely, you could add some green chiles to this and not harm it either.
Once I learned how to make a delicious Homemade Mexican Chorizo, I started to make this often. The part that takes the longest is cooking the eggs. I don’t know why, but when I make scrambled eggs all by them self, they seem to cook pretty quickly. When I make them in this dish, it seems like they take forever. Well, not forever, but I cook them low and slow, so I guess 15 minutes is about right.
I know some people hate cilantro, it tastes like soap to them. So if you are not a fan, omit it. Cotia cheese is a semi-dry cheese, much like Parmesan. My mother being German and not well versed in Mexican cheeses, use to use Parmesan in tacos and the like, and it’s a pretty good substitution…so if you don’t have Cotia, and you have Parmesan, I would say, go for it. Jack cheese, or cheddar cheese, or no cheese will work too.
Whatever makes your mouth do a happy dance…
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