Chorizo and eggs

Health and Fitness Blog Nosh Magazine {Originally published on What’s Cooking?}

This is Darrin’s (my bestest friend in the whole fat world) favorite breakfast. He fell in love with this simple, yet delicious breakfast since the very first time I made it for him. This breakfast consists of scrambled eggs with chorizo, avocado, queso fresco and corn tortillas (fresh hand made tortillas are the best).

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Mexican chorizo is different than Spanish or Portuguese chorizo. There is a similar kind to those sausages called longaniza, but I haven’t seen it anywhere here in Ohio. Mexican chorizo is fatty pork that is ground instead of chopped. It’s peculiar red/orange color comes from the chiles and spices used to make it, but if you ever go to Mexico City you must try the green chorizo sold in the neighboring city of Toluca, famous for its many kinds of chorizos.

To make this breakfast you will need to fry Mexican chorizo. The secret is to fry it for a long time to bring all the flavorful spices and chiles out. Once the chorizo is becoming brownish drain and set apart. In a separate bowl whisk together eggs, salt, pepper oregano and just a little bit of buttermilk or evaporated milk. Cook eggs and chorizo together and serve with avocado, refried beans, a slice of queso fresco and fresh handmade corn tortillas.

It sounds delicious, doesn’t it? Give it a try and you’ll know why it is Darrin’s (and mine) favorite breakfast.

An editor’s pick by Tempered Woman: Simple and sweet, Ben is my “go-to-guy” for all things Mexican and Mexican-ish. He’s incredibly creative and clever and even better, a total sweetheart. You can read the original post here and be sure to click through for a how-to on making your own tortillas and another great breakfast idea. You can find him on a bazillion foodie sites and events because that’s the kind of friendly, involved community guy he is: on Foodbuzz, stalk him on Twitter, and subscribe to his feed. Buen Provecho!

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