Introduction: Chorizo (Mexican Sausage) and Egg a La Mexicana
Chorizo (Mexican Sausage) And Egg A La Mexicana is a common breakfast dish in Northern Mexico and South Texas. Any dish with the name "A La Mexicana" means the dish will have the colors of the Mexican Flag in some manner - Red, white, and Green. In this case it will be Red tomatoes, white onions, and Green Serrano Peppers.
Step 1: Ingredients
1) 1/2 a red tomato
2) 1/4 white onion
3) 1 Serrano pepper
4) 8 eggs
5) 8 oz Mexican Sausage
6) 1 Tbsp vegetable oil
Step 2: Cut the Fresh Ingredients
Dice the onions in 1/8 inch slivers
Dice the tomatoes into 1/4 inch cubes
Cut the Serrano peppers into 1/8 semi circle slivers
Step 3: Prepare the Eggs
I like to prepare my eggs in a separate bowl before I start cooking. This will give me enough time to make sure if I get an egg shell, I can pull it out without burning my finger or the dish. Or accidentally leaving an egg shell in The dish. I hate to find egg shells in my dish while eating! Crack the 8 eggs in a bowl. Add a couple of salt shakes to each egg yolk to your taste.
Step 4: Prepare the Chorizo (Mexican Sausage)
Cut the Chorizo (Mexican sausage) casing. The sausage I buy comes in 2oz individual casings. My family is used to this brand Apco. It's just our preference. Remove the sausage from the casing. The casing is not edible.
Step 5: Cook the Mexican Sausage
Preheat a large frying pan on medium heat. Place the chorizo or sausage in a large frying pan. Using the back of the spoon, mash the links as they cook. Continue cooking the sausage until it turns into a nice Carmel brown color (like the picture of the spoon full). Some people prefer to cook the chorizo a little less and leave it a little red. In my family we prefer to cook it a little brown to make sure it is thoroughly cooked. After all it is made of pork primarily. Depending on the fat content of the sausage you may have to add some (1 tbsp) vegetable oil at this time.
Step 6: Add the Onion and Serrano Peppers
Add the white onion and Serrano peppers to the chorizo. Cook until the onion is translucent.
Step 7: Add the Eggs to the Chorizo
Add the eggs to the to the chorizo. Since you already added the salt in the bowl. You can concentrate on not over cooking the egg.
Step 8: Add the Diced Tomato
I like to add the diced tomatoes the last few minutes of cooking the egg. Otherwise the tomatoes disappear into the mixture due to the longer cooking process. You may add it when you add the onions if you prefer. Cook the mixture to your egg cooked preference. Some people like them a little under cooked, a little over cooked, but I like them my way (somewhere in between).
Step 9: Serve Them Up
I like to put a small amount of diced tomatoes and Serrano peppers on the dish as garnish. Serve with refried beans and tortillas.
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