Huevos Con Chorizo Recipe

Cook the chorizo

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tbs vegetable oil or lard. When hot, add the raw chorizo (remove from casing if necessary) and break it up with a spatula. Cook, stirring occasionally, about 5–7 minutes, until fully cooked through and most of the red oil has rendered. Taste a small piece to check seasoning.

Scramble the eggs with chorizo

While chorizo cooks, crack the 2 eggs into a small bowl, add 1/2 tsp salt and 1/4 tsp black pepper, and beat lightly. Push the cooked chorizo to one side of the pan (or remove and leave a tablespoon of fat if pan is too full). Add eggs to the pan and allow them to set briefly, then gently stir and fold until soft-scrambled and just set, about 1–2 minutes. Mix eggs with chorizo, taste and adjust salt/pepper. Remove from heat and stir in chopped cilantro and a squeeze of lime if desired. Keep warm.

Rinse the rice under cold water until the water runs clear. In a small saucepan, heat 1 tsp oil over medium heat, add the finely chopped onion and cook until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the rinsed rice and toast for 1 minute, stirring to coat grains in oil. Add 1.5 cups water and 1 tsp salt, bring to a boil. Reduce to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Warm the refried beans in a small saucepan over low to medium heat. Stir in 2 tbs water or reserved bean liquid to loosen the texture. Cook until heated through, about 3–5 minutes, stirring occasionally. Season with 1/4 tsp salt and a squeeze of lime or a dash of hot sauce if desired. Keep warm.

Warm the 3 corn tortillas on a dry skillet or comal over medium heat for about 30 seconds per side until pliable and slightly charred, or brush lightly with 1 tsp butter/oil and warm in a skillet until golden. Stack and wrap in a clean towel to keep warm.

Plate: Spoon a portion of rice (about 1/2 cup) and beans (about 1/2 cup) onto the plate. Add the huevos con chorizo beside them. Serve with three warm tortillas, lime wedges, and optional queso fresco on top or on the side. Provide hot sauce if desired.