Eggs :

— 8 eggs
— 12 ounces Mexican chorizo
— 1 small white onion
— 2 plum tomatoes
— 1 clove garlic
— 1 tbsp cooking oil
— Salt to taste

Garnishes :

— 12 to 16 corn or flour tortillas
— 2 cups refried beans
— 12 to tortilla chips
— 1 cup of your favorite salsa

Tortillas :

— 4 cups of all-purpose flour
— 1 tsp of salt
— 1tsp of baking powder
— 1 cup of vegetable shortening
— 1 cup of warm water


Cooking :

Remove the membrane from the chorizo

Finely chop the onion, tomato, and garlic

Crack the eggs into a mixing bowl and beat with a fork for 30 seconds

Preheat a large frying pan to medium

Add the cooking oil and the onion to the frying pan and cook for 1 minute

Add the tomato and garlic, stir and cook for 1 minute

Crumble the chorizo into the frying pan. Cook for about 5 minutes until most of the fat from the chorizo has cooked off.

Pour the eggs into the chorizo, onion, tomato, garlic mixture. Let the eggs set for 1 minute, then gently stir the mixture.

Cook, stirring occasionally, until the eggs are just cooked

While the eggs are still cooking, heat the tortillas on your griddle or comal

For Tortillas :

Mix all dry ingredients

Add vegetable shortening and mix well with dry ingredients

Add warm water until you get a dough consistency

Let it rest inside a Ziploc bag for at least 1 hour before making them.

After resting, then form small balls and extend and cook on griddle. Turn when you see bubbles.

Serving :

Divide the scrambled eggs and chorizo into 4 portions

Serve with refried beans garnished with tortilla chips

Serve with 3 or 4 tortillas per person and your favorite salsa to make tacos

Enjoy !!

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