Tonight, I’m moving the Mexican flavor profile into another new category (for the blog anyway) – breakfast. Tonight’s recipe asks a simple question. What happens when you take the flavors of a taco (specifically chorizo tacos) and combine them with a classic breakfast food? Let’s find out together, shall we?
The Recipe: Egg & Chorizo Tacos
What You’ll Need:
¼ Pound Ground Chorizo Sausage
4 Flour Tortillas
Mexican Cheese (Optional)
This certainly isn’t the first appearance of chorizo on our blog. In fact, we’ve used just about every variant of the spicy sausage available. From soy to traditional, it’s all been incorporated in some form. The ONLY variant we hadn’t used was ground chorizo – until tonight. Outside of the obvious difference (I.E. it’s ground) there is little difference between ground chorizo and traditional chorizo sausage. Ever grocery store varies slightly, but odds are you will find ground chorizo in your grocer’s sausage or Mexican section (near the tortillas)
To begin, add the chorizo to a large (12 inch) non stick skillet over medium high heat. Cook the chorizo, stirring regularly, until it begins to brown. This should take about 5 to 10 minutes. At first, it will be a little hard to determine when the chorizo is actually ‘browned’ as the sausage is predominately a reddish-orange hue. (Due to the paprika in the sausage) However, as it cooks, the sausage will darken slightly and actually start to look just like browned hamburger.
While the chorizo browns, crack your eggs into a medium mixing bowl and lightly beat with a wire whisk until they are combined. If you’re feeling adventurous, you can add a light sprinkling of Spanish cheese into this egg mixture to add a little variety to mixture.
(Side Note: This recipe could very easily be coverted to an omelte by adding a little milk to the egg mixture and omitting the tortillas shell entirely.)
Once the chorizo has evenly browned, carefully add the egg mixture into the skillet – making sure to evenly distribute the eggs across the entire skillet. Reduce the heat to medium and allow the mixture to simmer until the eggs set (I.E. become firm to the touch). If you find that the eggs are not cooking evenly (depending on the quality of your skillet, the edges could set well before the center) reduce the heat to medium low – that should lower the heat at the edges of the skillet, preventing the eggs on the other portion from overcooking. (You may have to scramble the eggs slightly to expedite the process.
Once the eggs have set to your desired level, serve the mixture into warmed tortillas (see note below) and top with a pinch of fresh cilantro and a dash of cheese (optional). Serve and enjoy!
(Note: If you prefer a crispier tortilla, toss them onto a lightly oil grill pan on high heat for about 3 minutes. That should give the exterior of the tortilla a nice crispy consistancy while keeping the natural soft pliability of the tortilla in place).
The beauty of tacos is that they’re are almost always a quick and easy recipe, making them great for weeknight meals or just an easy “craving fix”. At the same time, they can be amazingly complex and versatile; adapting to any flavor combination or situation you can conjure up.
These tacos continue that traditional. While they were amazingly easy to prepare, they managed to create this great flavor mash-up of both breakfast and dinner. The spicy chorizo was neutralized nicely by the fluffy eggs, creating the perfect blend of seasoning and heat. The Mexican cheese was not originally called for in this recipe, but I’m glad I added it as it created a whole new layer of flavoring to enjoy.
That’s all we have for you this week. We’re back next week with brand new recipes – I’ll actually have a full day off next week, meaning my recipe is sure to be highly ambitious (I tend to get that way when given the whole day to cook). As always, we’ll start the week off with a trip Around The Culinary World. Until then,