This Homemade Chorizo with Eggs, Hashbrowns and Refried Beans is one of Allen’s favorite breakfast! Mine too for that matter because we love all things Mexican food. When we go to a Mexican restaurant for breakfast, this is a menu item that we love to order. Just delicious! Add your favorite salsa, sliced avacados or guacamole and you’re set!
This is how Allen likes to eat this breakfast. Sometimes if it’s just me, I’ll just make breakfast tacos with the same ingredients and just fold them in a tortilla.
I made homemade flour tortillas this time, but I don’t always. Wow! I can’t tell you how much difference it makes with homemade. They are very simple! For 12 tortillas I used 2 cups all purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 1 tablespoon lard (yes, you need to use lard) and about 3/4 cup warm water. I made mine in a food processor but you can knead by hand.
After you combine your dry ingredients, combine your lard and mix together using your fingers or processor until your flour resembles cornmeal. Add the water and mix until the dough comes together. If you are kneading on your countertop, just add a little flour and knead several times. Divide into 12 equal pieces and roll each piece into a ball. Preheat a large skillet. Using a well floured rolling pin roll each ball into a round tortilla. They do not have to be perfectly shaped!
If you don’t want to make completely from scratch, the prepared tortilla mix that you just add flour is great also. This is the brand I have used and it is delicious!
Delicious Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans
I started making homemade Mexican chorizo because it seemed the chorizo I bought from the store had good flavor but it was very greasy! It seemed like after cooking some of it and draining, there was hardly any left! This homemade chorizo is loaded with those same flavors but not greasy at all! It is delicious! You can make this recipe with beef, pork or even ground turkey or chicken!
Don’t confuse the Mexican Chorizo that is uncured with Spanish Chorizo that is cured. In Texas we mostly find Mexican Chorizo and only find Spanish chorizo in finer grocery stores. Spanish Chorizo will come in a casing, it is firm, and you have to dice it to cook it. Delicious as it is, it is different than the Mexican Chorizo we are used to in Texas.
After you make this chorizo you will never want to buy store bought again, unless you can finda a really good brand you like! I just make it and freeze it in half a pound portions. When i get ready for it I just let it thaw overnight, then I’m ready for my breakfast or other recipe. There are so many uses for Mexican chorizo. you can make the Cowboy Beans or Charro Beans and it is a great ingredient in a spicy pasta dish. Here’s some other uses from the Cooking Channels website: https://www.cookingchanneltv.com/devour/2013/07/25-ways-to-use-chorizo
Delicious Homemade Chorizo with Eggs, Hashbrowns and Refried Beans
The refried beans are essential to this dish in my opinion! You can purchase the prepared in a can which are good. If you do purchase, buy a good brand. I always heat them by adding a little oil to a skillet, adding the beans and if they need to be thinned a little, I will add just enogh water to do so. I really like to make them from scratch though because they’re just so much better. Here’s my recipe for the beans: https://the2spoons.com/pinto-beans-for-refried-beans/
Hope you enjoy this recipe!! Great for breakfast any day of the week!!
Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans
Ingredients
For the Chorizo
- 1 lb 80/20 ground beef or chuck, pork, or turkey will work too
- 1/4 cup cider vinegar
- 2 tbsp chili powder
- 1 tbsp paprika (I used smoked)
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp ground coriander
- 1/2 tsp dried oregano, crushed
- 1/4 tsp red pepper flakes
- 1/8 tsp ground cloves
- 1/8 tsp ground black pepper
For the Refried Beans
- See the link below or
- 1 can your favorite refried beans
For the Eggs and Chorizo
- 1 lb chorizo
- 6-8 extra large eggs, beaten
- grated cheddar cheese (optional)
For the Hashbrowns
- 1 20 OZ PKG Simply Potato Brand Hashbrowns, or your favorite homemade hashbrowns
Heated Corn or Flour Tortillas for serving
Instructions
For the Chorizo:
- Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
Add cider vinegar and stir until dry ingredients are moistened.
Add ground meat and knead until spice mixture is well incorporated into the meat.
You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
If I'm only using a portion, I divide in freezer bags and store for the next use.
To make the breakfast:
- Brown your hashbrowns in a skillet with a little oil until lightly browned. Heat your refried beans in a saucepan.
- Break your eggs into a bowl and whisk to combine. Brown your chorizo in a skillet with a little oil. When done, lightly browned, add your eggs and cook over medium high heat until the eggs are cooked through and set, like making scrambled eggs. Add grated cheese if you desire.
- Serve in a plate with the hashbrowns and refried beans with plenty of corn or flour tortillas to scoop it up and eat it with! Have plenty of salsa on hand and avocado or guacamole if desired. Enjoy!