One of the ingredients in my Mexican Mac & Cheese was chorizo. What's not to like about this salty and fatty pork product?
You can add chorizo to soups, pizzas, casseroles, or use it as a decadent part of your breakfast.
Here, I used Mexican chorizo in combination with potatoes and an egg. This is one of my favorite weekend breakfasts.
As you can see from the photograph on the left, I cooked everything in a cast iron skillet. If you don't have one, go and buy it as soon as possible. Not only is it great for breakfast dishes, but it's also an excellent surface for cooking chicken breasts, baking cornbread or charring onions.
1 link of Mexican chorizo, removed from its casing
1 Yukon Gold potato, scrubbed and diced
salt & pepper
1 tomato, diced
1. Heat a cast iron skillet on medium heat. Add Mexican chorizo and diced potatoes and cook for about 15 minutes, or until potatoes are crispy and cooked through. Season with salt & pepper.
2. Add the diced tomato to the chorizo and potato mixture and cook for one minute.
3. Make a spot in the middle of the cast iron skillet and carefully drop in an egg (obviously leave out the egg shell!). Cover and cook for 3-5 minutes. Make sure the egg yolk is still runny.
4. Serve directly in a skillet topped with fresh parsley and sides of refried beans and salsa. Just be careful not to burn yourself on the cast iron! I used a thick cutting board as a trivet.
This is a simple, but very filling dish to make for breakfast. It can also be a quick weeknight meal. Of course, as with any of my recipes, you can add other ingredients to make them your own: onions, peppers, corn, etc.
What do you like to make with Mexican chorizo?