My dad loves Mexican chorizo- all the spicy, porky, goodness. But when I was 18 and my sister was 15 we started keeping kosher and so stopped eating pork so he had to find a way around some of the recipes he was used to making. In came Trader Joe's soy chorizo, or as he calls it "soy-rizo" which has a similar flavor, if not quite as good a texture as most store bought chorizo.
If you do eat pork it is suggested you make your dish with a pork chorizo, preferably from a traditional Mexican butcher as the spice blend as well as the texture and flavor of the meat will be superior. You can also chose to make your own chorizo using any fatty, ground meat, and a blend of spices such as ancho chilies, achiote chilies, cumin, Mexican oregano, and garlic.
When thinking of chorizo most people think of the Spanish sausage often served with tapas, but the Mexican version is equally delicious. In fact just about every Latin American country has one or more regional preparations of this succulent sausage. Where Spanish chorizo is usually a dried, cured sausage, Mexican chorizo is a fresh, ground meat sausage with a delicious and punchy spice profile. Though it can be dried, it is usually fresh and served in a casing or as loose ground meat which is cooked and served in a variety of ways.
These chorizo eggs and the breakfast potatoes my dad makes along side them can be spiced up, or left fairly mild, and served in a variety of ways. —Leah Sauter
Chorizo and Eggs
small to medium onion
any good Mexican Chorizo, or Trader Joes Soy Chorizo if you don't eat pork
potatoes (regular or sweet potatoes)
any chili powder (optional)
In This Recipe
Chop up potatoes, onions, and garlic. Set potatoes aside in a separate bowl and mix together onions and garlic
Coat potatoes in about two tablespoons of olive oil and toss with salt, pepper, and paprika. Make about one small-medium potato per person.
Put coated potatoes in a cast iron pan and cook until softened and fully cooked inside but still firm enough to hold their shape. Make sure to check frequently and move the potatoes around the pan so they cook evenly and don't stick to the pan, if they start sticking add a bit more olive oil. These can also be made earlier and heated through in the oven.
Scramble about two eggs per person with a bit of salt and whisk in a generous amount of black pepper. You're going to use more than you think you need but it gives a really nice bite, you'll want enough to just about cover the surface of the eggs. Add two generous pinches of mexican oregano. This is similar to traditional oregano, but has a slightly different flavor which works particularly well for dishes like this.
If you are using a pre-cooked or soy chorizo you should prepare the chorizo now by removing it from the casing. If you are using uncooked chorizo you will want to fry it off until cooked, but not too crispy.
Using about 1 tablespoon of olive oil for every two eggs begin to fry off the onions and garlic on a medium to high heat.
Once the onions are transparent turn the heat to low and add the eggs. To get the best scramble cook at a low temperature, folding from under as the egg cooks. Also, don't skimp on the oil!
Before the eggs are cooked, while they are still quite soft and large curds are starting to form add the chorizo and continue cooking until the eggs are cooked but still soft and the chorizo is a bit crispy on some edges. You won't want to leave it in the pan very long as it will continue cooking.
1. Serve eggs alone on a corn tortilla with avocado, salsa verde, hot sauce, and sharp cheese
2. Serve eggs and potatoes in a burrito with avocado/guacamole, salsa verde, hot sauce, sharp cheese, and anything else you fancy
3. Serve eggs and potatoes separately with a slice or two of buttered toast