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Foodrhythms

About Recipe

Scrambled eggs with chorizo (spiced Mexican pork sausage) served with a stack of hot tortillas and a great salsa is a favorite breakfast throughout Mexico.

Ingredients

8 eggs

12 ounces Mexican chorizo

1 small white onion

2 plum tomatoes

1 clove garlic

1 tbsp cooking oil

12 to 16 corn or flour tortillas

2 cups refried beans

12 tortilla chips

1 cup of your favorite salsa

Cooking Procedure

1

n Cookingnn n Remove the membrane from the chorizon n Finely chop the onion, tomato and garlicn n Crack the eggs into a mixing bowl and beat with a fork for 30 secondsn n Preheat a large frying pan to mediumn n Add the cooking oil and the onion to the frying pan and cook for 1 minuten n Add the tomato and garlic, stir and cook for 1 minuten n Crumble the chorizo into the frying pan. Cook for about 5 minutes until most of the fat from the chorizo has cooked offn n Pour the eggs into the chorizo, onion, tomato, garlic mixture. Let the eggs set for 1 minute then gently stir the mixture.n n Cook, stirring occasionally, until the eggs are just cookedn n While the eggs are still cooking, heat the tortillas on your griddle or comalnnn Servingnn n Divide the scrambled eggs and chorizo into 4 portionsn n Serve with refried beans garnished with tortilla chipsnn

See Recipe Procedure

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