Scrambled Eggs with Homemade Chorizo
4 eggs, beaten
Salt to taste
1-1/2 tsp canola oil
1/2 cup crumbled chorizo sausage (recipe below)
1/3 cup diced onion
2 to 4 corn tortillas, to taste, warmed
In bowl, lightly beat eggs. Season with salt.
In medium, non-stick skillet or pan, heat oil over medium. Add chorizo. Cook, stirring and breaking up sausage, until cooked through, about 10 minutes. Reserve 1 tablespoon fat. Drain chorizo in fine-mesh sieve to discard remaining fat.
Wipe pan clean. Add reserved fat and onion. Cook over medium heat, stirring, until onion is tender, about 5 minutes. Add reserved chorizo and eggs. Scramble gently until eggs are just set. Slide on to warm tortillas on plates.
Makes 2 servings.
Homemade Mexican Chorizo
1 lb ground lean pork, ground turkey can be substituted
1/4 cup cider vinegar
2 tablespoons chili powder
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon table salt
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano, crushed
1/4 teaspoon red pepper flakes
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
Add cider vinegar and stir until dry ingredients are moistened.
Add ground meat and knead until spice mixture is well incorporated into the meat.
You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.