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Huevos con chorizo
Eggs with chorizo
Huevos con chorizo: crumbled Mexican pork chorizo fried and scrambled with eggs, eaten with tortillas
Across northern and central Mexico, from Toluca, famous for its green and red chorizos, to the ranches of Chihuahua, a skillet of brick-red chorizo scrambled with eggs is the classic weekend breakfast, scooped into warm tortillas with refried beans. Mexican chorizo is fresh, raw pork sausage seasoned with chillies and vinegar, unlike the cured Spanish kind, so it must be cooked through. Chef's tip: pour off most of the rendered fat before adding the eggs, or the scramble turns greasy.
- Total time
- 17 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 5 ½ oz fresh Mexican pork chorizocasing removed
- ¼ white onionfinely chopped
- 4 eggsbeaten
- 1 pinch salt
- 6 corn tortillaswarmed
- 3 tbsp salsa verde (optional)
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Method
0/4 doneStep 1: Crumble the 5 ½ oz fresh Mexican pork chorizo into a cold frying pan and set over a medium heat. Cook 6–7 minutes, breaking it up, until it has released its fat, is no longer pink anywhere and reaches 160°F.
7 minStep 2: Add the ¼ white onion and cook 2 minutes. Tip off all but 1 tablespoon of the fat.
2 minStep 4: Serve at once with the 6 corn tortillas and 3 tbsp salsa verde.
1 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 32 g
- Carbs
- 32 g
- Fat
- 34 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does huevos con chorizo take?
- About 17 minutes in total: 5 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white onion?
- 2 shallots per onion.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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