If hearty, protein-packed eating is the perfect start to the day, Texicans make the best breakfasts. While I occasionally enjoy a steak-and-egg omelette, serve me a Ham-Packed Denver Omelette instead and I'm doin' a happy dance. Porcine (bacon, sausage and ham) have always been at the top of my what-meat-to-eat-with-my-AM-eggs list, and, I'm here to tell you, Mexican-chorizo is quickly becoming my new muse. If like me, you enjoy a bit of huevos rancheros or chorizo con huevos kinda heat to start your day, this type of chorizo has cha-cha-cha.
It's worth mention that aside from the bright-to-tawny red color, Mexican chorizo and Spanish chorizo are not the same, so, purchase with precision. Mexican chorizo is a fresh, ground-pork sausage with spices added, ranging from mild to spicy -- sold loose or in a casing, it is raw and must be cooked before eating it. Spanish chorizo is a dried and fully-cured or semi-cured chopped-pork sausage with spices added, ranging from mild to spicy -- sold in a casing, fully-cured is fully-cooked and can be eaten as is, while semi-cured requires cooking prior to eating.
The chorizo con huevos "hearty hangover breakfast burrito"...
I'm not touting this one as traditional, I'm touting it as fantastic. Traditionally, fried chorizo sausage crumbles get doused with a scrambled egg mixture and the two are served as one, as a scrambled egg breakfast -- Chorizo con Huevos (Mexican Sausage Scrambled Eggs) is a traditional Mexican breakfast. It's commonly served with some refried beans and/or rice along with a soft-flour- or pliable-corn- tortilla, but, that's the extent of the fanfare. I won't lie, it wasn't my eggstraordinary idea to roll these scrambled eggs up in a refried-bean-and-cheese-lined flour tortilla to serve burrito-style with a drizzle of warm queso and cool salsa. My pub-owning friend Toni (Antoinette), a Mexican-American gal from San Antonio, TX, created it as her signature "hearty-hangover breakfast-burrito" which, once on her menu, was soon available all day long.
... is not traditional, but it's fantastic, &, it's how I serve it.
For 2 servings Mexican sausage and scrambled eggs:
1/3 pound ground Mexican chorizo sausage (roughly 5-5 1/2 ounces)
6 tablespoons thinly-sliced scallions
3 tablespoons minced cilantro
3 jumbo eggs
3 tablespoons milk
1/8 teaspoon salt
~Step 1. In a 1-cup measuring container, use a fork to whisk together eggs, milk and salt. Set aside. Place the sausage in an 8" nonstick skillet along with scallions and cilantro. Cook over medium- medium-high heat until sausage is cooked through, about 5-6 minutes, using a nonstick spatula to break sausage up into small bits and pieces as it cooks.
~Step 2. When the sausage is cooked through pour egg mixture over sausage mixture, then use the spatula to scramble the eggs into the sausage. Remove from heat, cover skillet and set aside while prepping the burrito as directed. These scrambled eggs, on their own without the beans, cheese and flour tortilla are eggstraordinary.
For two chorizo con huevos breakfast burritos:
2 large, 9 1/2"-10" burrito-sized soft flour tortillas
1 cup creamy-style refried beans
1 1/2 cups finely-shredded Mexican-style cheddar-Jack cheese blend
all of the chorizo con huevos (scrambled eggs), divided into two portions, from above recipe
For the recommended accompaniments and/or garnish options:
warm chile con queso (or store-bought salsa con queso) and cold pico de gallo (or store-bought salsa fresca), Mexican crema (or sour cream) and/or avocado crema (or guacamole), and, thinly-sliced scallion tops and/or cilantro leaves
~Step 1. To assemble first burrito, place one tortilla on a plate or flat work surface. Using a butter knife, distribute half the refried beans evenly over surface Sprinkle half the shredded cheese evenly over surface. Spoon and mound half the still-warm but not steaming-hot scrambled eggs, in a tubular shape, in the center of the tortilla. Repeat this process with the second burrito.
~Step 2. To wrap each burrito, lift side closest to you up and over top enough to tuck the end under the eggs on the opposite side. Next, fold left and right sides of tortilla up and towards the center, to seal the burrito at either end. Last, roll the tortilla over, so that it sits, fully-encased, seam side down. To finish-cook burritos, wrap in plastic wrap or aluminum foil, and heat in the microwave for 1-1 1/2 minutes, or, in 350º oven 6-8 minutes, just long enough to warm through and melt the cheese.
I'm not here to compete (w/other recipes), I'm just here to eat:
Try Chorizo con Huevos (Mexican Sausage & Scrambled Eggs):
Mexican Chorizo Sausage & Scrambled Egg Burrito: Recipe yields instructions to make 2 large burritos/2 large servings or 4 smaller servings.
Special Equipment List: cutting board; chef's knife; 1-cup measuring container; fork; 8" nonstick skillet w/lid; nonstick spatula; butter-type knife; plastic wrap; serrated bread knife
Cook's Note: ~ Spicy and Cheesy Breakfast-for-Dinner Scrambled-Egg Quesadillas ~. Put a plate of these on the table any time of day and you'll have 'em eating out of your hand. They've got everything anyone could want in terms of Tex-Mex flavor and texture. Creamy refried beans, gooey cheddar-Jack cheese, and, Sriracha- cilantro- and scallion-laced scrambled eggs between crisp-tender flour tortillas. Top with pico de gallo, Mexican crema and/or guacamole -- who could possible ask for more?
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)
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