The name simply translates into Eggs for the Queen and is a quick, little breakfast I made for my wife on Mother's Day.
A bit chilaquiles, a bit chorizo and eggs, a tasty treat served in a crown makes a protein rich way to start the day.
I came up with this by rummaging through the fridge to see what I could throw together. I've got a bit of chorizo, some small corn tortillas just languishing in the crisper, and some eggs. That's pretty much all I need.
So this is how I'll make two servings...
INGREDIENTS
1/4 pound Mexican pork chorizo
4 eggs
4 small corn tortillas
4 tablespoons olive oil
Heat up 3 tablespoons of oil in a 12 inch frying pan. Coat the bottom of the pan as thoroughly as you can after the oil is hot.
Cut up the tortillas into small, triangle shaped wedges and cook for 4 minutes in the oil. Let drain on some paper towels on a plate. Set aside for later.
In a smaller frying pan, cook the chorizo.
Add two eggs, mix thoroughly while cooking with a wooden spoon.
Cover and set aside.
In a small frying pan, cook on egg over easy.
Put half of the egg and chorizo mixture into a flat circle on the plate. Make a ring of tortilla chips around the circle so it looks like a crown. Put the over-easy egg in the middle of the crown. Cook the other egg and do the same for the second serving.
We add red salsa and guacamole to finish ours off.
Darryl
Copyright 2016 - Darryl Musick
All Rights Reserved
Chicken wings are so good but it's a lot of work for just a few bites of meat. We fix that by using thighs instead and a homemade Buffalo sauce that's easy and out-of-this-world good.
Some farmer's market dollar-a-pound squash makes a medley for the side dish and breakfast is one of our easy staples, chorizo and eggs.
Recipes are at the links below.
DINNER: Buffalo Chicken Thighs
SIDE: A summer squash medley using our basic super side barbecue vegetable recipe
BREAKFAST: Chorizo and Egg Burritos
DarrylCopyright 2016 - Darryl MusickAll Rights Reserved
Going Mexican this weekend with chorizo con huevos and prime rib tacos.
The breakfast is so easy I have to even call it a recipe. It's basically put chorizo in pan, cook, add eggs, and done.
The dinner takes a little more preparation but is still very easy. We're marinating some very good meat, carne asada style like they do in the carnecerias, and grilling on the barbecue. I used the tiny tortillas (I bought to make chilaquiles with) so these are very much street style tacos but with prime rib instead of flank steak.
Two very tasty and very easy meals. Click on the links for the recipes
BREAKFAST: Chorizo con Huevos (Chorizo and Egg)Almost too easy but very tasty and authentic.
DINNER: Prime Rib TacosMarinade is the key. After that, it's just grill, chop, and eat.
DarrylCopyright 2015 - Darryl MusickAll Rights Reserved
...or chorizo and eggs for our English speakers. This is so simple you'll be amazed that something this easy can taste so good.
Like a lot of meals, the big key here is to use the best ingredients. We skip the supermarket chorizo and head to a good butcher shop. My favorite is the loose chorizo that is sold by Lockeford Meat Company, near Lodi, California. When I'm headed that way, I'll bring along an ice box to buy several pounds to take home and put in the freezer.
Also, just about any Mexican meat market...or carneceria...will have a good version made on premises. We like the sausage that they make at La Pradera Carneceria in Azusa, California. In Los Angeles, Marconda Meats and Huntington Meats (both in the Original Hollywood Farmers Market) make very good versions, too.
The key is to get one that will not produce a lot of grease, like the versions usually sold in most supermarkets.
INGREDIENTS1/2 pound chorizo (beef or pork...we like the pork)5 eggs6 flour tortillas
Get a flat griddle and put on low/medium heat.
In a 12 inch, non-stick skillet cook the chorizo. If you get the kind that come in links, remove the casing. Keep chopping it into little bits with a wooden spoon.
When fully cooked, add the eggs.
Stir in with the spoon until the eggs are cooked and turn off the heat.
The griddle should be nicely hot by now. Heat up the tortillas, about 30 seconds per side.
Store in a clean dish towel until all are done.
Put a couple of spoonfuls of your egg and chorizo mixture into a tortilla. I like to add a little shredded cheese to mine. Sprinkle on your favorite hot salsa. I like Frank's Red Hot while my wife likes a homemade salsa that she makes herself.
Wrap up like a burrito and eat.
DarrylCopyright 2015 - Darryl MusickAll Rights Reserved
