“From Rick Bayless’s cookbook, Autehentic Mexican writing about Chorizo : “it is certainly like no other sausage: fragrant with herbs and spices, rich and tender with deep red chile, and pleasantly sharp with a touch of vinegar. It hangs in undulating strings all over Toluca (like waves of the Mike, says Sr. Sanchez Garcia) in the butcher counters that border one of the big market buildings and in the beautifully packed taco stalls a few buildings over.
And it’s in the little downtown stores that sell Toluca treasures like asadeti cheese, jars of colorful pickled vegetables, and bottles of orange flavored liquor called Moscow. Strings of chorizos, red with dried peppers and uniquely green with tomatillos, fresh coriander and hit chiles-either of them textured with peanuts, almonds, raisins or pine nuts.”
When I visit Mexico the breakfast are legendary. There are fried eggs with picant tomato sauce (huevos rancheros) that are delicious and scrambled eggs with onions and tomatoes, eggs with chorizo, beans and potatoes with fresh made tortillas. I always find Chilaquiles, posole, sauces, refried beans, potatoes, salsa, all kinds of eggs prepared with mexican ingredients.
So my recipe is with the Mexican chorizo prevalent in our region or I should say in Texas, where TexMex rules! There is beef or pork chorizo at the supermarket and many different brands. Honestly I don’t have a recommendation; all I’ve tried has been delicious. I will say, in my opinion, I do like the brands that seem more firm.
This is one of the other Spoon’s favorite breakfast! He likes everything on a plate to eat with a fork scooping into a tortilla; I like to build everything into a tortilla and eat it as a taco!
Try Mexican Chorizo if you haven’t yet!! Here’s the step by step recipe for this yummy breakfast! Bon Appétit!