Traditional Mexican Dish: Chorizo and Eggs

I grew up in a very, very small town in the Midwest and had very little worldly experience until I graduated from college. Our house was surrounded on all sides by cornfields, and our meals consisted of some kind of meat, potatoes and a veggie or two. All of our dogs were named Jake, and half of the male population at my high school was “sick” on the first day of deer season.

The extent of my Hispanic influence was the occasional taco night and canned chili with a tube of “con carne” mixed in for flavor. It wasn’t until I met my ½ Hispanic wife, that a world of flavors and spices not found at the Taco Bell drive-through opened up to me. It is because of her, that I became aware of chorizo and more importantly a dish called chorizo and eggs.

I shouldn’t give my wife all the credit. It was actually her father that had cooked this meal specifically for me, so I could experience a dish that was near and dear to his heart. He grew up in Texas, in a very poor family, and chorizo was an inexpensive Mexican sausage that had tremendous flavor. It not only could turn something as bland as scrambled eggs into a mouthwatering, tasty treat, but also thicken the food, so it was a more stick-to-your-ribs type of meal.

That morning, when I came down the stairs, the house smelled amazing. Her father sat at the head of the kitchen table with a huge plate of chorizo and eggs and a stack of warm soft tortillas. I plopped down next to him, still bleary eyed, and had one of the most amazing meals of my life. Below is the simple recipe for chorizo and eggs I use. I hope it will be the culinary and familial gift that it was for me.

Ingredients: chorizo, eggs, chihuahua cheese, tortillas

Step 1: Brown the chorizo. Chorizo can be found in most mainstream grocery stores, in long, thin tubes. I usually divide the chorizo into one tube per six eggs. Set the stove on high, and cook the meat until it goes from a red to brown color. Since it is in a tube, you will want to use your spatula to break it up in the pan.

Step 2: Add eggs. The eggs should initially be prepared as you would regular scrambled eggs. Crack the eggs into a bowl and mix up the yolks and eggs using a spoon or whisk. Lower the heat on the stove to medium and pour the eggs in with the meat. To avoid sticking, use your spatula to constantly move the mixture around until the eggs are completely cooked. You may be tempted to add a spice or two, but I wouldn’t recommend it. Chorizo has a strong flavor and unique taste that is great by itself.

Step 3: Add the trimmings. As the main meal cools down on the stove top, sprinkle the top with chihuahua cheese and place the tortillas in the microwave for 30 seconds to a minute, until they are steaming hot. Take everything to the table and be prepared for a flavor explosion.

I know the recipe is simple and may seem lackluster, but like most things in life, the simple answer is usually the best.

Image Source: flickr.com/photos/vek/4027861383

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