Chorizo, Eggs with Tortillas

This Chorizo and Eggs with Tortillas recipe is a vibrant and hearty dish that combines the bold flavors of spicy Mexican chorizo with fluffy scrambled eggs. Perfect for breakfast or brunch, it’s a satisfying meal that can be enjoyed any time of day.

Paired with warm tortillas and a side of refried beans, this dish brings a taste of Mexico right to your table. Get ready to savor every bite!

Chorizo and Eggs with Tortillas

Ingredients:

Main Ingredients:

8 eggs

12 ounces Mexican chorizo

1 small white onion

2 plum tomatoes

1 clove garlic

1 tablespoon cooking oil

Salt, to taste

Garnishes:

12 to 16 corn or flour tortillas

2 cups refried beans

12 tortilla chips

1 cup of your favorite salsa

For Tortillas:

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 cup vegetable shortening

1 cup warm water

Instructions:

Prepare the Chorizo:

Remove the casing from the chorizo.

Dice the onion, chop the tomatoes, and mince the garlic.

Cook the Egg Mixture:

In a mixing bowl, crack the eggs and beat them with a fork for about 30 seconds.

Heat a large frying pan over medium heat and add the cooking oil.

Sauté the diced onion in the pan for 1 minute.

Add the chopped tomatoes and minced garlic; cook for another minute.

Crumble the chorizo into the pan and cook for approximately 5 minutes, allowing most of the fat to render.

Combine Eggs with Chorizo:

Pour the beaten eggs into the chorizo mixture. Let the eggs set for 1 minute before gently stirring.

Continue to cook, stirring occasionally, until the eggs are just set.

Warm the Tortillas:

While the eggs finish cooking, warm the tortillas on a griddle or comal.

For the Tortillas:

In a bowl, mix the flour, salt, and baking powder.

Add the vegetable shortening and combine it with the dry ingredients.

Gradually incorporate warm water until the mixture forms a dough.

Allow the dough to rest in a zip-top bag for at least 1 hour.

After resting, divide the dough into small balls, roll them out, and cook on the griddle, flipping them when bubbles appear.

Serving:

Divide the chorizo and egg scramble into 4 servings.

Serve alongside refried beans topped with tortilla chips.

Offer 3 to 4 tortillas per person along with your favorite salsa for tacos.

Enjoy your meal!

Notes:

Chorizo Variations: Feel free to use either fresh or dried chorizo, but fresh chorizo tends to offer a juicier texture and richer flavor.

Vegetable Additions: You can add bell peppers, spinach, or avocado to the egg mixture for extra nutrition and flavor.

Salsa Choices: Choose your favorite salsa—mild or spicy—to customize the heat level of the dish.

Tortilla Options: Both corn and flour tortillas work well. Corn tortillas are more traditional, while flour tortillas offer a softer texture.

Resting the Dough: Allowing the tortilla dough to rest is crucial for achieving a pliable texture, making it easier to roll out.

Cooking Tip: Keep an eye on the eggs while cooking to avoid overcooking; they should be soft and slightly creamy.

Serving Suggestions: This dish is great for sharing—consider serving it family-style with all the accompaniments laid out for everyone to build their own tacos.

Nutrition Information:

Frequently Asked Questions:

Can I use other types of sausage instead of chorizo?

Yes! You can substitute with any cooked sausage, such as Italian or breakfast sausage, but the flavor will differ from the traditional chorizo.

How can I make this dish vegetarian?

Replace the chorizo with a plant-based sausage or add more vegetables like mushrooms, bell peppers, and spinach for a hearty vegetarian option.

Can I prepare the tortillas ahead of time?

Yes, you can make the tortillas in advance. Store them in an airtight container in the refrigerator for up to 2 days, or freeze them for longer storage.

What can I do with leftover scrambled eggs and chorizo?

Leftovers can be stored in the refrigerator for up to 3 days.

Reheat them in a skillet or microwave and serve in a breakfast burrito or on toast.

Is this recipe spicy?

The spice level will depend on the chorizo used.

If you prefer a milder dish, look for sweet chorizo or adjust the amount of chorizo you use.

What type of tortillas should I use?

You can use either corn or flour tortillas based on your preference.

Corn tortillas are more traditional, while flour tortillas are softer and more flexible.

Can I make this dish dairy-free?

Yes, this recipe is naturally dairy-free.

Just ensure that any additional toppings or sides you use (like cheese) are also dairy-free.

What are some good toppings to add?

You can enhance the dish with toppings such as diced avocado, chopped cilantro, sour cream, or shredded cheese for added flavor.

How do I know when the eggs are done?

The eggs should be softly set and slightly creamy.

Remove them from heat just before they are fully cooked, as they will continue to cook off the heat.

Can I double the recipe?

Absolutely! Just make sure to use a larger pan for cooking the chorizo and eggs, and adjust the cooking time as needed to ensure everything cooks evenly.