My Favorite Meal; Chorizo

One of the fondest memories I have growing up, is waking up in the morning to the smell of grease and spice in the air. Of course a lot of mornings we had home- made pancakes, cinnamon French toast, or if we were lucky tamales and eggs. But by far my favorite was Chorizo and beans. My dad taught my mom how to cook this meal who in turn taught me how to cook it. If you do not enjoy spicy foods, this is not for you. Chorizo, also known as Spanish pork sausage, has a very unique orangey/red color. The texture is soft and oily from the eggs and sausage mixed together. We’ve always served it with warm pinto beans and cheese. However, you can make a pile on your plate of beans and chorizo, or make a burrito with a flour tortilla. My favorite way to eat chorizo is to make separate piles on my plate of beans and chorizo and then scoop a little of each up with a flour tortilla. Oh and don’t forget to add some Tapatio hot sauce. It honestly is a very simple recipe.

• 1/4 lb of Mexican chorizo sausage, removed from sausage casing

• 5 to 6 eggs

• Salt

• Half an onion chopped

 

Heat a large skillet on medium high heat. No need to add oil or grease because the sausage will release its own oils. Then add the chorizo to the pan, use a wooden spatula to break up the pieces of sausage. Add the chopped onions (optional) and cook until soft. If you are not using lean chorizo, drain the excess fat from the pan before proceeding. Crack the eggs one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling of salt. Stir constantly until the eggs begin to set, but are still moist. Remove from heat.


That is how to make one of my favorite Mexican meals, handed down through my family.