This recipe makes a satisfying breakfast or lunch, especially when served with tortillas for a little taco situation!
Thus we alone on our block had chorizo, or Mexican sausage scrambled up with eggs.
What Is Chorizo?
Simply Recipes / Elise Bauer
A spicy pork sausage.
While the Spanish version is usually spiced with paprika and garlic, Mexican chorizo is spiced with chile peppers.
I’ve seen chorizo served in Mexican restaurants most often as a side sausage, like bacon.
Simply Recipes / Elise Bauer
Can You Swap One for Another?
Mexican chorizo is raw; Spanish chorizo is not.
you’re free to’t sub the Spanish kind for the Mexican kind here.
Elise Bauer
If you’re able to’t Find Mexican Chorizo
Chorizo may not be available where you are.
We have a simple recipe for chorizo that can be made in the home.
Grind one pound of pork, not too fine.
Elise Bauer
Raisins in Chorizo?
Readers have big feelings about the raisins in this recipe!
You may of course leave them out if raisins are not your jam.
Elise Bauer
Heat a tablespoon of olive oil or bacon fat in the pan.
Add the chopped onions (optional) and cook until softened.
Use a wooden spatula to break up the pieces of sausage.
Stir until the sausage is cooked through, though not necessarily browned.
If you are not using lean chorizo, drain the excess fat from the pan before proceeding.
We usually cook with lean chorizo, so excess fat isn’t an issue.
Crack the eggs, one at a time, into the pan.
Break the yolks and stir the eggs into the sausage.
Add a light sprinkling of salt.
Stir constantly until the eggs begin to set, but are still moist.
Serve immediately with a side of warmed corn tortillas and cilantro as a garnish.
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