Chorizo Recipe
Mexican Pork Chorizo on top of scrambled eggs, served with potatoes, pork n' beans, salsa and queso amarillo.
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Ingredients
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Chorizo & Eggs
Potatoes
Pork n' Beans
Salsa & Queso
Method
Chorizo & Eggs
- 1
Cook the chorizo
Heat a large nonstick skillet over medium heat and add 1 tsp neutral oil. Add the 1 lb fresh pork chorizo (casings removed) and break into small pieces with a spatula. Cook, stirring and scraping the browned bits from the bottom, until fully cooked and slightly crisp at the edges, about 8–10 minutes. Reduce heat if it starts to spit excessively. Transfer cooked chorizo to a bowl and reserve skillet grease for flavor.
- 2
Make scrambled eggs
In a medium bowl, whisk 6 large eggs with 3 tbsp whole milk, 1 tsp salt, and 1 tsp freshly ground black pepper until combined and slightly frothy. Wipe the skillet lightly if there is excessive grease, leaving about 1 tsp for flavor. Melt 1 tbsp unsalted butter over medium-low heat. Pour eggs into skillet and let them set briefly on the edges. Using a spatula, gently push eggs from the edges toward the center, forming soft curds. When eggs are about 80% set (still slightly creamy), fold in half of the cooked chorizo (reserve the rest for topping) and remove from heat — carryover will finish them. Keep warm.
- 3
Potatoes
- 4
- 5
Pan-fry potatoes
Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When hot, add the diced potatoes in a single layer if possible. Add 1 finely diced small onion and 1 tsp minced garlic. Sprinkle 1 tsp smoked paprika, 1 tsp salt, and 1 tsp black pepper over the potatoes. Cook, stirring occasionally to brown evenly, until potatoes are golden and tender, about 12–15 minutes. If potatoes are browning too quickly, reduce heat to medium. Transfer to a serving dish and keep warm.
Pork n' Beans
- 6
Combine and simmer
In a medium saucepan or skillet, heat 1 tsp vegetable oil over medium heat. Add 1/2 small diced onion and sauté until translucent, about 3–4 minutes. Add 1 cup drained pinto beans, 1 cup stewed tomatoes or tomato sauce, 1 cup diced cooked pork (if using), 1 tsp brown sugar, 1/2 tsp ground cumin, 1/2 tsp minced chipotle in adobo (optional), 3/4 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- 7
Simmer and adjust
Bring to a low simmer and cook uncovered for 8–10 minutes to allow flavors to meld and sauce to thicken slightly. Taste and adjust salt or spice. Keep warm until ready to serve.
Salsa & Queso
- 8
Warm queso
Warm 1 cup queso amarillo gently in a small saucepan over low heat or in a microwave-safe bowl in short bursts, stirring frequently so it becomes smooth and pourable. If too thick, stir in 1–2 tbsp milk to loosen to desired consistency.
- 9
Prepare salsa
If using fresh pico de gallo, stir and taste for seasoning. Transfer 1 cup salsa to a serving bowl. Cut lime into 2 wedges for serving.
Assembly & Serving
- 10
Assemble plates
Divide the scrambled eggs with chorizo among 4 plates or family-style on a platter. Arrange the pan-fried potatoes and pork n' beans alongside the eggs. Spoon warm queso amarillo into a small bowl or drizzle over eggs/potatoes as desired. Serve salsa on the side and garnish with lime wedges. Offer extra cilantro if desired.
- 11
Serving suggestion
Estimated serving suggestion: serve with warm corn or flour tortillas (not included in ingredients) if desired.