I’m trying a new chorizo, since I always use the same old standby. I wanted to “break out of the box.” The beans were previously made, soaked and frozen for a day like today. Cooking the chorizo. This is about 2 1/2 cups beans. I’m preparing the pan using the pork sausage. Mix it up together, then start mashing. Work methodically through the pan. Warm up the tortillas, fill with your mix and add some sour cream, maybe a slice of avocado or two. It’s a meal or a late night snack. (No, no, not tonight. This was taken early March.) There was an issue loading your timed LeadBox™. Please check plugin settings.
I love breakfast foods. Eggs are simple to cook and adding variety is as easy as adding leftover potatoes, cheese and sausage. This morning, we are enjoying eggs with Mexican sausage called chorizo. Pronounced (Cho-ree-so) It has a mix of spices, including clove, which gives it such an interesting flavor, so different from sage sausage. The above shot is taken at Supermercado Mexico on Division, and you can see the variety. We also make it in house. This is beef chorizo, most varieties are pork. It is also spicy. My kids don’t like too much spice, but mixed with eggs and cream, it isn’t as spicy as you might think. This particular kind comes two tubes to a pack. I use 3/4 of a tube for my family of five. Cook thoroughly, stirring the chorizo up while cooking to avoid burning. These are our lovely eggs that my chickens lay. (Yes, be jealous. The shells are harder than store bought and the yolk is more yellow.) This is what I add to 3/4 pack of chorizo. We eat between 8-10 eggs. When the chorizo is done cooking, add your eggs. There are two ways to do it, if you take…