Wednesday, August 26, 2015

Chorizo and Fried Egg Tacos

There are two basic types of chorizo, and they're completely different from each other. Spanish chorizo is something like pepperoni in shape and form. Mexican chorizo is totally uncooked. It's more like spicy sloppy joe in a tube than it's like a typical sausage. Needless to say, you can't substitute one for the other.

This recipe requires Mexican chorizo.

Now that we've got that settled, you might find a whole lot of different versions at the store. Most of the time, I see it sold in plastic tubes that make it look like a sausage, but sometimes you can find it sold in bulk. Some chorizo is made from pork and some is made from beef.

For this recipe, it's not going to make a whole lot of difference. Use what you like - or what you can find.

The great thing about using chorizo in a recipe is that since it's so highly spiced, your really don't need to add a whole lot more. You could, if you wanted to. But you totally don't need to. And that's what makes it perfect for a quick meal. No need to drag out half the spices in the cabinet.

The downside about chorizo is that it can be very greasy. Like oil-slick greasy. It depends on the brand you buy, but be prepared to drain the grease if you need to.

The other bad thing about chorizo is that the red chile in the meat can stain things. If you splatter on your clothes, you won't be happy. So be neat.

On the other hand, it's delicious, and it cooks really quickly. You can have dinner on the table in no time at all.

I've seen plenty of recipes for chorizo and eggs, but usually it's scrambled eggs with chorizo mixed in. That's great, for sure, but I decided that a slightly runny fried egg would add a nice complement to the sharp and spicy meat.

Chorizo and Fried Egg Tacos

For the chorizo filling:
8 ounces Mexican chorizo
1 medium onion, peeled and diced
1 medium green bell pepper, cored and diced
Salt, as needed

For the taco:
Tortillas (as needed)
Eggs, fried, poached, or sunnyside-up, as desired (as needed)

Heat a saute pan on medium and add the chorizo (removed from the tube). along with the onion and bell pepper. Break up the chorizo with a spoon or spatula as it cooks, stirring as needed so it all cooks evenly.

Because of the red chiles in the chorizo, the color doesn't change very much as it cooks, so you won't see it turn from reddish to brownish. It stays pretty red and only turns slightly brown.

But, since you have onions and green peppers in the mix, you can use those as your gauge. If the onions and peppers are done, you know the meat is done as well.

Taste the mix. While you won't need to add more spice, you might need one other adjustment. Some peppers can be a little bit bitter, so if you taste that bitterness in the chorizo, add a bit of salt.

Yes, salt. Not sugar. Sweet is the opposite of sour, but salt combats bitterness. Trust me, it works. And of course, you can add a bit of salt just because you think it needs it.

To make the tacos, add a small amount of the chorizo to the taco and top with your cooked egg. Serve immediately.

You can serve these as-is, or you can bring out your favorite taco toppings, like guacamole, sour cream, chopped tomatoes or onions, or shredded cheese. Basically, grab whatever's easy and have dinner on the table in no time.

On the other hand, if you're avoiding bready things, you can ditch the taco and serve this without it. Or make a bed of lettuce and make it a salad!
Chorizo tacos with fried eggs - a fast and easy meal with tons of flavor.