Ingredients:
Eggs
8 eggs
12 ounces Mexican chorizo
1 small white onion
2 plum tomatoes
1 clove garlic
1 tbsp cooking oil
Salt to taste
Garnishes
12 to 16 corn or flour tortillas
2 cups refried beans
12 to tortilla chips
1 cup of your favorite salsa
Tortoillas :
4 cups of all purpose flour
1 tsp of salt
1tsp of baking powder
1 cup of vegetable shortening
1 cup of warm water
Directions:
Cooking
Remove the membrane from the chorizo
Finely chop the onion, tomato, and garlic
Crack the eggs into a mixing bowl and beat with a fork for 30 seconds
Preheat a large frying pan to medium
Add the cooking oil and the onion to the frying pan and cook for 1 minute
Add the tomato and garlic, stir and cook for 1 minute
Crumble the chorizo into the frying pan. Cook for about 5 minutes until most of the fat from the chorizo has cooked off
Pour the eggs into the chorizo, onion, tomato, garlic mixture. Let the eggs set for 1 minute then gently stir the mixture.
Cook, stirring occasionally until the eggs are just cooked
While the eggs are still cooking, heat the tortillas on your griddle or comal
For Tortillas :
Mix all dry ingredients
Add vegetable shortening and mix well with dry ingredients
Add warm water until you get a dough consistency
Let it rest inside a ziploc bag for at least 1 hour before making them.
After resting them form small balls and extend and cook on griddle. Turn when you see bubbles.
Serving
Divide the scrambled eggs and chorizo into 4 portions
Serve with refried beans garnished with tortilla chips
Serve with 3 or 4 tortillas per person and your favorite salsa to make tacos
Enjoy !!
