Chorizo con Huevos a la Mexicana | Tex-Mex Queen"

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: pork sausage

Turkey chorizo is lower in fat while pork sausage offers a similar flavor.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper is milder and lower in calories.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas add fiber while corn tortillas are often less expensive.

Dice the onion.

Dice the tomato.

Preheat a skillet over medium-high heat.

Add a little bit of olive oil to the skillet.

Add the diced onion to the skillet and sauté until translucent.

Add the diced tomato and Sano chile to the skillet and sauté for a few minutes until the vegetables soften.

In a bowl, crack the eggs and whisk them until the yolks and whites are combined.

Add a splash of milk to the eggs and whisk again for a creamy texture.

Season the egg mixture with salt and black pepper, whisking to incorporate.

Move the sautéed vegetables to one side of the skillet.

Add 8 oz of pork chorizo to the skillet and break it up with a spoon, cooking for about 3 minutes until browned.

Incorporate the sautéed vegetables back into the chorizo in the skillet.

Pour the seasoned egg mixture into the skillet with the chorizo and vegetables, stirring gently to combine.

Cook until the eggs are slightly runny, then turn off the heat, allowing residual heat to finish cooking the eggs.

Chop cilantro for garnish.

Serve the chorizo and egg mixture in tortillas, adding about two spoonfuls to each tortilla.

Garnish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level: