CHORIZO CON HUEVOS RECIPES

CHORIZO CON HUEVO RECIPE - QUERICAVIDA.COM

Chorizo Con Huevo Recipe - QueRicaVida.com image

I can’t even begin to express how much I love chorizo con huevo. Just the smell of it as soon as it hits that hot pan takes me back to my abuela’s kitchen in Mexico. The aromas of cumin, paprika, spicy chiles and the zest of the vinegar as it cooks are enough to make anyone hungry. When most children ate bologna sandwiches for lunch, we often would get chorizo con huevo wrapped in a homemade flour tortilla, or as my mom would call them, machitos. Those were some of the most special lunches!

Provided by QUERICAVIDA.COM

Total Time 35 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 15

Ingredients

1 1/2 tablespoons olive oil
1/2 cup red onions, diced
1 serrano or jalapeño pepper, seeds removed and minced
1 fresno pepper, seeds removed and minced
1 1/2 cups uncooked Mexican chorizo
1 large tomato, seeded and diced (about 1 cup)
8 large eggs
1/4 cup milk or cream
1/3 teaspoon salt
1/3 teaspoon fresh cracked pepper
1/4 cup cilantro, chopped
1/4 cup green onions, sliced
1 cup guacamole (your favorite recipe)
1 cup salsa (your favorite recipe)
12 corn or flour tortillas

Steps:

Add 1 1/2 tablespoons of olive oil to an ovenproof nonstick pan. Preheat for 2 to 3 minutes at medium heat. Preheat the oven to 350 °F.
Add the onions, serrano or jalapeño pepper, and fresno chile peppers to the pan. Cook for 6 to 8 minutes or until they are soft.
Move the vegetables to the outer edge of pan. Add the Mexican chorizo to the center and cook for 5 to 6 minutes. Combine the vegetables and chorizo and cook for another minute.
In a large bowl, whisk the eggs and milk or cream, and fold in the tomatoes.
Add the egg mixture to the pan and, using a spatula, gently fold over the eggs. Do this for 3 minutes until most of the eggs are cooked.
Cover the pan and transfer to the preheated oven. Cook for another 10 to 12 minutes. I like finishing the chorizo in the oven for a fluffier egg. Remove from the oven and let stand for 5 minutes.
Before serving, fluff the chorizo with a fork and fold in the cilantro. Serve with warm tortillas and garnish with green onions, guacamole and salsa.

Nutrition Facts : ServingSize 1 Serving

CHORIZO CON HUEVO RECIPE - QUERICAVIDA.COM

Chorizo Con Huevo Recipe - QueRicaVida.com image

I can’t even begin to express how much I love chorizo con huevo. Just the smell of it as soon as it hits that hot pan takes me back to my abuela’s kitchen in Mexico. The aromas of cumin, paprika, spicy chiles and the zest of the vinegar as it cooks are enough to make anyone hungry. When most children ate bologna sandwiches for lunch, we often would get chorizo con huevo wrapped in a homemade flour tortilla, or as my mom would call them, machitos. Those were some of the most special lunches!

Provided by QUERICAVIDA.COM

Total Time 35 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 15

Ingredients

1 1/2 tablespoons olive oil
1/2 cup red onions, diced
1 serrano or jalapeño pepper, seeds removed and minced
1 fresno pepper, seeds removed and minced
1 1/2 cups uncooked Mexican chorizo
1 large tomato, seeded and diced (about 1 cup)
8 large eggs
1/4 cup milk or cream
1/3 teaspoon salt
1/3 teaspoon fresh cracked pepper
1/4 cup cilantro, chopped
1/4 cup green onions, sliced
1 cup guacamole (your favorite recipe)
1 cup salsa (your favorite recipe)
12 corn or flour tortillas

Steps:

Add 1 1/2 tablespoons of olive oil to an ovenproof nonstick pan. Preheat for 2 to 3 minutes at medium heat. Preheat the oven to 350 °F.
Add the onions, serrano or jalapeño pepper, and fresno chile peppers to the pan. Cook for 6 to 8 minutes or until they are soft.
Move the vegetables to the outer edge of pan. Add the Mexican chorizo to the center and cook for 5 to 6 minutes. Combine the vegetables and chorizo and cook for another minute.
In a large bowl, whisk the eggs and milk or cream, and fold in the tomatoes.
Add the egg mixture to the pan and, using a spatula, gently fold over the eggs. Do this for 3 minutes until most of the eggs are cooked.
Cover the pan and transfer to the preheated oven. Cook for another 10 to 12 minutes. I like finishing the chorizo in the oven for a fluffier egg. Remove from the oven and let stand for 5 minutes.
Before serving, fluff the chorizo with a fork and fold in the cilantro. Serve with warm tortillas and garnish with green onions, guacamole and salsa.

Nutrition Facts : ServingSize 1 Serving

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Total Time 15 minutes
Category breakfast
Cuisine mexican
Calories 678 kcal per serving

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This is a very common breakfast in Mexico. Just grab a tortilla, fill it with papas con chorizo, top it with salsa and or avocado and breakfast is ready! Scramble some eggs in your skillet along with the chorizo mixture and now you have huevos con papas y chorizo.
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CHORIZO CON HUEVOS RECIPE | MRBREAKFAST.COM

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