Chorizo Con Huevos Recipes

HUEVOS CON CHORIZO

Steps:

• For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
• For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
• Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.

CHORIZO CON HUEVOS

Steps:

• Heat the oil in a large heavy skillet, over a medium heat. Fry the chorizo until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes, add the chilies.
• Beat the eggs until frothy and add to the chorizo. Stir with a fork as you would scrambled eggs.
• Fold the cilantro in just before the eggs set. Serve with flour tortillas, fresh salsa, and mashed avocado.

CHORIZO CON PAPAS Y HUEVOS

Steps:

• Cook the potatoes in boiling salted water 10 minutes. Drain and reserve.
• Fry the chorizo in a large nonstick skillet until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes. Add the potatoes and cook until well-browned, about 10 minutes.
• Beat the eggs until frothy and add to the chorizo. Stir with a fork to scramble until soft, not browned. Stir in the cilantro just before the eggs set. Garnish with scallions and cheese and serve.