1 Picture
Ingredients
- 12 large eggs
- Salt and pepper
- 8 ounces Mexican-style chorizo sausage, casings removed
- 1 small onion, chopped fine
- 1 jalapeño chile, stemmed, seeded, and minced
- 1 recipe Homemade Flour Tortillas (see related content)
- 1 recipe Salsa Roja (see related content)
- Shredded Monterey Jack cheese
- Thinly sliced scallions
- Lime wedges
Details
Adapted from cookscountry.com
Preparation
Step 1
1. Whisk eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl until thoroughly combined and mixture is pure yellow, about 1 minute. Set aside.
2. Cook chorizo in 12-inch nonstick skillet over medium heat, breaking up meat with wooden spoon, until well browned, 6 to 8 minutes. Add onion and jalapeño and cook until vegetables are softened and lightly browned, 4 to 6 minutes.
3. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1 1/2 to 2 1/2 minutes.
4. Reduce heat to low. Gently but constantly fold egg mixture until clumped and slightly wet, 30 to 60 seconds. Season with salt and pepper to taste. Fill tortillas with egg mixture and serve immediately, passing salsa, Monterey Jack, scallions, and lime wedges separately
Review this recipe