I don’t know why I haven’t been cooking more Mexican food at home, but when I remembered I had chorizo, the spicy fresh Mexican sausage (not to be confused with the cured Spanish kind), in the freezer I decided to get crackin’. Eggs that is.
Chorizo and eggs is a wonderful breakfast dish, but I had this for dinner. First I took the chorizo out of the casing (I’d rather buy it loose in the first place, but can never find it). I browned it as I crumbled it up and set it aside on a paper towel to absorb the fat.
Then I lightly fried a corn tortilla in a little oil, just until it started to get crispy. I put it on a plate, spread some refried black beans on that, sprinkled on some cooked chorizo, then some melting cheese (mozzarella, because I needed to use it up, but Jack is my usual preference). I heated that up briefly in the oven, and popped a freshly fried egg (used olive oil) on top. I had some green salsa on the side. Voilà! Ecco! Or whatever they say in Spanish, which is what I should have studied in high school instead of French…
NJ SPICE 