← Nouns Cooking · Mexican

Ingredients

• 300 g Mexican (raw) chorizo, casings removed
• 1 tsp Vegetable oil
• ½ white onion, chopped
• 1 clove Garlic, finely chopped
• 1 medium tomato, chopped
• 6 large eggs, lightly beaten
• ¼ tsp salt, to taste
• 1 handful Coriander (cilantro), chopped
• 8 warm corn or flour tortillas
• 250 g refried beans, to serve (optional)

Method

1. Heat the oil in a non-stick frying pan over medium heat. Add the chorizo and cook for 6–8 min, breaking it up with a spoon, until it is cooked through (71°C / 160°F), crumbly and has released its red fat.
2. Spoon off all but 1 tbsp of the fat. Add the onion and cook for 3 min, then the garlic and tomato for 2 min, until the tomato softens.
3. Pour in the eggs and stir gently with a spatula for 2–3 min, until just set in soft curds. Season lightly; chorizo is already salty.
4. Scatter with coriander and serve straight away with warm tortillas and beans.

Tips

• Mexican chorizo is raw and soft, unlike cured Spanish chorizo; look for it in Latin shops or the fresh sausage aisle.
• Use flour tortillas if you like, but then it is no longer gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal Maricruz Avalos ¡Hola! Jalapeño