a simple lifestyle blog
After almost every Sunday mass as a kid, we would come home and gorge ourselves on tortillas and chorizo like the apocalypse was coming and we didn’t know where our next meal would be coming from.
Its a fond memory I have of the house filling up with the spicy scent of something a little less ordinary and a lot more tasty than just your average bowl of morning cereal.
When I left California and moved 1,000 miles away for school and weather that occasionally dipped below 70 degrees, I found that not everyone had those Sunday morning chorizo binges and, in fact, many people had no idea what chorizo even is.
Yeah way, man.
So, I am here now to deliver the good word of chorizo and save you from mundane breakfasts. PTL.
Here’s what you’ll need:
3 small/medium potatoes
1 small onion
4 Tbsp vegetable oil
1-9 oz package of beef chorizo
1 tsp cumin
ground black pepper
Here’s what you’ll do:
1. Peel your potatoes and dice them into small squares. You want them to be as close to the same size as possible so they can cook through evenly. Dice your onion as well.
2. Heat the oil in a cast iron skillet over medium-high heat and, once hot, add in the potatoes and onions. At this point I will add a thin layer of Kosher salt and black pepper and then I do not add anymore of these throughout the recipe.
3. While the potatoes and onion cook, begin heating the chorizo sausage in a small saucepan over medium heat. When you squeeze it out of its package it will look like a sausage, but as it cooks down, it will become more of a thick sauce.
4. When the potatoes have cooked through and begin to get a slightly crispy on the outside, you can make a hole in the center of the mixture and add your eggs.
5. Stir the eggs around until they are mostly finished cooking, then add the chorizo sauce and cumin. Stir the entire mixture until well combined.
6. Eat with warmed tortillas or by itself. Enjoy!
Cheers, mi amigos!