Huevos Revueltos
Chorizo was one of the first dishes that I learned to cook at home, prompted by a longing for it after visiting Mexico as a youth, where it was usually served for breakfast with eggs. No more dried, tough, salty bacon for me. I was a chorizo convert, and I was determined to have it for breakfast. While there were good local Mexican markets at the time, I found a simple recipe for chorizo in a Mexican cookbook of my mother’s (which I still have almost fifty years later). That homemade chorizo became our Sunday morning ritual. I measured out all the spices—the chile powders, the canela, the cumin, and other seasonings—and added them to the pan along with fresh ground pork. I stirred the mixture slowly, keeping it moist, until it was ready. Breakfast had become exciting again! For this filling, I prefer chorizo that has not been ground too fine and with plenty of fat. You can add additional spices and seasonings like red chile powder or roasted fresh green jalapeños to it while cooking to enhance or alter flavors.
Recipe information
Yield
makes 8 tacos
Ingredients
Preparation
Step 1
If the chorizo is in links, slit open the casings, remove the filling (discard the casings), and break it up with your hands. Bulk sausage is ready to use.
Step 2
In a small saucepan, add the chorizo and the water, and simmer over medium heat until the chorizo is cooked and all the water is gone (do not let meat get crusty; do not discard fat rendered in the pan), about 6 minutes; do not let the chorizo brown. Set aside and keep warm.
Step 3
Preheat a large, heavy nonstick skillet over medium-low heat. Melt the butter, then add the eggs immediately after and cook them about 2 minutes. Add the chorizo and any rendered fat to the eggs, remove from the heat, and stir 1 to 2 minutes, until they are done, but not dry.
Step 4
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the egg-chorizo mixture equally between the tortillas and top with salsa. Sprinkle with chopped cilantro. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some egg-chorizo mixture, then top with salsa and a sprinkling of cilantro. Fold and eat right away.
