Huevito con Chorizo y Frijoles with Tortillas de Harina

Ingredients:

For the Huevito con Chorizo

9 ounces pork chorizo

6 large eggs

1/2 diced white onion

2 tablespoons cooking oil

For the Frijoles (Refried Beans)

2 cups cooked pinto beans (or 1 can of refried beans)

1/4 cup cooking oil or lard

1/2 diced white onion

1 clove garlic, minced

Salt to taste

For the Tortillas de Harina (Flour Tortillas)

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/3 cup lard or vegetable shortening

1 cup warm water

Instructions:

For the Huevito con Chorizo

Cook the Chorizo: In a skillet, heat the cooking oil over medium heat. Add the chorizo and cook, breaking it up with a spoon, until it starts to brown, about 5-7 minutes.

Add the Onion: Add the diced onion to the skillet and cook until it is translucent and the chorizo is fully cooked, about another 5 minutes.

Add the Eggs: In a bowl, beat the eggs until well mixed. Pour the eggs into the skillet with the chorizo and onion. Stir continuously until the eggs are fully cooked, about 3-5 minutes.

Serve: Remove from heat and set aside.

For the Frijoles (Refried Beans)

Prepare the Beans: If using whole cooked beans, mash them lightly with a fork. If using canned refried beans, skip to the next step.

Cook the Onion and Garlic: In a skillet, heat the oil or lard over medium heat. Add the diced onion and cook until it is translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.

Cook the Beans: Add the beans to the skillet. If using whole beans, mash them further as they cook. Cook, stirring occasionally, until the beans are heated through and slightly thickened, about 10 minutes. Season with salt to taste.

Serve: Remove from heat and set aside.

For the Tortillas de Harina (Flour Tortillas)

Prepare the Dough: In a large bowl, mix the flour, baking powder, and salt. Add the lard or shortening and mix with your hands until the mixture resembles coarse crumbs. Gradually add the warm water, mixing with your hands, until a dough forms. The dough should be soft but not sticky.

Rest the Dough: Divide the dough into 12 equal portions and shape them into balls. Cover with a damp cloth and let rest for at least 30 minutes.

Roll Out the Tortillas: On a lightly floured surface, roll out each ball of dough into a thin circle, about 6-8 inches in diameter.

Cook the Tortillas: Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 1-2 minutes on each side, or until they are slightly puffy and have golden brown spots.

Serve: Keep the tortillas warm in a cloth-lined basket or tortilla warmer.

To Serve

Plate the Huevito con Chorizo: Serve the cooked chorizo and eggs on a plate.

Add the Frijoles: Place a portion of refried beans on the side.

Add the Tortillas: Serve with warm flour tortillas.

Enjoy: Enjoy your meal with a hot cup of Mexican coffee.

Notes:

Huevito con Chorizo: Use pork chorizo cooked with diced onion and eggs until fully set. Remove from heat once cooked and set aside.

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Frijoles (Refried Beans): Cook diced onion and garlic in oil or lard until translucent.
Add cooked pinto beans (mashed if whole) and cook until heated through and thickened. Season with salt to taste.

Tortillas de Harina (Flour Tortillas): Prepare dough by mixing flour, baking powder, salt, and shortening with warm water until a soft dough forms.
Rest dough, divide into balls, roll out into thin circles, and cook on a hot skillet until golden brown.

Serving:

Plate cooked chorizo and eggs.
Serve refried beans on the side.
Enjoy with warm flour tortillas.

Substitutions:

Substitute pork chorizo with beef chorizo or plant-based chorizo for a different flavor.
Use vegetable shortening or butter instead of lard for the tortilla dough.

Leftovers:

Store leftovers in the refrigerator for up to 3 days in airtight containers.
Reheat gently in the microwave or on the stovetop before serving.

Customization:

Customize with additional toppings like sliced avocado, salsa, or sour cream.
Make a vegetarian version by using plant-based chorizo and omitting eggs or replacing them with tofu scramble.

Onion Type:

White onion is recommended for its mild flavor, but yellow or red onion can also be used based on preference.

Tortilla Dough Resting:

Resting the dough for 30 minutes helps relax the gluten and makes rolling out the tortillas easier.

Convenience Options:

Use store-bought flour tortillas if preferred for a quicker preparation option.

Nutrition Information:

Serving Size: 3 tortillas

Frequently Asked Questions:

Can I substitute pork chorizo with another type of chorizo?

Yes, you can use beef chorizo or another preferred type of chorizo for this recipe.

How can I make the refried beans from scratch?

To make refried beans from scratch, start with dried pinto beans.

Soak them overnight, then cook until tender.

Mash cooked beans with sautéed onions, garlic, and seasonings until thickened.

What can I use instead of lard for the tortillas?

You can substitute vegetable shortening or butter for lard in the tortilla dough.

Can I make the tortillas ahead of time?

Yes, you can make the tortillas ahead of time and reheat them before serving to keep them warm and soft.

How should I store leftovers of this dish?

Store leftovers in airtight containers in the refrigerator for up to 3 days.

Reheat gently in the microwave or on the stovetop.

Can I use store-bought flour tortillas instead of making them from scratch?

Yes, you can use store-bought flour tortillas if you prefer a quicker option.

What type of onion works best for this recipe?

White onion is recommended for its mild flavor, but you can use yellow or red onion based on your preference.

Is it necessary to rest the tortilla dough for 30 minutes?

Resting the dough helps to relax the gluten and makes the tortillas softer and easier to roll out, but you can reduce the resting time if needed.

Can I add other toppings to this dish?

Yes, feel free to customize with toppings like sliced avocado, salsa, or sour cream.

Is there a vegetarian version of this recipe?

You can make a vegetarian version by using plant-based chorizo and omitting the eggs or replacing them with a tofu scramble.