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Ok, this has got to be my all time favorite sausage. It originated in Spain where it was made from Spanish paprika but the folks in Mexico quickly adapted the recipe to suit their taste for spice and Mexican chorizo is mild to OMG hot hot.
If you haven't tried it, do you.
It comes like any sausage, links or bulk, it can be soft or hard, but regardless, break in up in a pan, scramble it with eggs and serve with salsa or cubed avocados or sour cream, or rolled up in a low carb tortilla.
Its delicious.
Migas with Chorizo
1 pound bulk chorizo
10 eggs, beaten
2 medium tomatoes
1 1/2 medium onions, chopped
8 corn tortillas, cut into 1 inch squares
2 serrano or jalapeno peppers
2 tablespoons chopped cilantro
2 cups jack cheese, grated
4 tablespoons butter or oil
If you haven't tried it, do you.
It comes like any sausage, links or bulk, it can be soft or hard, but regardless, break in up in a pan, scramble it with eggs and serve with salsa or cubed avocados or sour cream, or rolled up in a low carb tortilla.
Its delicious.
Migas with Chorizo
1 pound bulk chorizo
10 eggs, beaten
2 medium tomatoes
1 1/2 medium onions, chopped
8 corn tortillas, cut into 1 inch squares
2 serrano or jalapeno peppers
2 tablespoons chopped cilantro
2 cups jack cheese, grated
4 tablespoons butter or oil
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