This is Darrin’s (my bestest friend in the whole fat world) favorite breakfast. He fell in love with this simple, yet delicious breakfast since the very first time I made it for him. This breakfast consists of scrambled eggs with chorizo, avocado, queso fresco and corn tortillas (fresh hand made tortillas are the best)
Mexican chorizo is different than Spanish or Portuguese chorizo. There is a similar kind to those sausages called longaniza, but I haven’t seen it anywhere here in Ohio. Mexican chorizo is fatty pork that is ground instead of chopped. It’s peculiar red/orange color comes from the chiles and spices used to make it, but if you ever go to Mexico City you must try the green chorizo sold in the neighboring city of Toluca, famous for its many kinds of chorizos.
To make this breakfast you will need to fry Mexican chorizo. The secret is to fry it for a long time to bring all the flavorful spices and chiles out. Once the chorizo is becoming brownish drain and set apart. In a separate bowl whisk together eggs, salt, pepper oregano and just a little bit of buttermilk or evaporated milk. Cook eggs and chorizo together and serve with avocado, refried beans, a slice of queso fresco and fresh handmade corn tortillas.
It sounds delicious, doesn’t it? Give it a try and you’ll know why it is Darrin’s (and mine) favorite breakfast.
Buen provecho!
14 Replies
Ben, there’s a store here that sells Mexican chorizo and I’ve had both. The green one looks odd, out of a Dr. Seuss book but it’s Oh So Delicious!
I like your addition of the queso fresco, greeks like cheese in the morning.
Posted on April 13th, 2008 at 2:20 pm
This looks wonderful, as usual! Our food co-op just started carrying natural chorizo made with organic pork, so I’m psyched to use it. I also finally got some masa harina yesterday for the tamale open, and could make some tortillas, as well!
Posted on April 13th, 2008 at 3:18 pm
Mmmm…I love chorizo and I too haven’t seen a green version (is it because of the chillies used in it, that its green?). Great breakfast Ben, sounds absolutely yummy.
Posted on April 13th, 2008 at 3:36 pm
I tell you, I’m a failure at chorizo. You would have laughed so hard if you’d seen me trying to cook it. It all disappeared in the pan. There was practically nothing left after the fat was poured off. I kept looking at it trying to figure out what I’d done wrong. Totally hilarious. I haven’t tried to make it since. I haven’t seen the green chorizo around here although we have lots and lots of the red in just about any store you go in to. Look how tasty yours looks!
Posted on April 13th, 2008 at 5:24 pm
I can see why this would be Darren’s favourite breakfast Ben. I will have to keep my eye out for some Mexican chorizo:D
Posted on April 13th, 2008 at 5:56 pm
I havent seen the green one, so now I have to llok out for it. Now this a breakfast!
Posted on April 13th, 2008 at 7:01 pm
You don’t do eggs over easy?
Posted on April 14th, 2008 at 3:59 am
That looks like an amazing breakfast! We love chorizo, too. I’ll dream about that breakfast while I eat my oatmeal. hehe.
Posted on April 14th, 2008 at 9:05 am
Darren is so lucky – what a great breakfast!
Posted on April 14th, 2008 at 12:20 pm
oooh, I’ve never tried Mexican chorizo! This is some breakfast!
Posted on April 15th, 2008 at 6:27 am
One of my favorite combos ever. when we were in spain we had one of the best tapas ever – fried egg on top of a ‘hash’ of chorizo and potatoes. i can’t express how amazing the flavor was. I’m glad you’re showcasing chorizo – american’s need to eat more of it. it’s SO delish.
amy @ we are never full
Posted on April 15th, 2008 at 2:19 pm
In socal and some parts of norcal it is at all of the taquerias. Super tasty!
linguiça is my favorite all around though. Can’t go wrong with any of them.
Posted on April 15th, 2008 at 4:57 pm
[...] incredibly creative and clever and even better, a total sweetheart. You can read the original post here and be sure to click through for a how-to on making your own tortillas and another great breakfast [...]
Posted on October 30th, 2008 at 4:02 am
I fist had Chorizo in El Paso Texas in 1959. Back then it came in natural casing.
As I recall, it was hot but tolerably and went well cooked in with beans.
Much later in California, the Chorizo I tried was so hot as to be almost inedible.. seems to be a California thing, being as I have recently tried 3 different kinds here in West Texas, and it ranges, so far, from reasonably hot to some very mild Tejano Chorizo.
It is great fried with onion and then eggs added and corn tortillas on top.
It seems to vary as to how hot it is, but the labeling should give a clue, which it does not.
Of course, I can say that for some of the Chili Con Carne here…
Anyway, another way to use chorizo is to add it to beans of whatever kind you like.
To the person who had almost nothing left after frying, sounds like you got a variety that has far too much fat added to it. That can vary from one brand to another, and I would not buy that brand again.
Wayne WA2YNE
Imperial, Tejas
Posted on February 28th, 2009 at 1:35 am
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