Huevos Con Chorizo Recipe

Cook chorizo

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon vegetable oil and let warm for 30 seconds. Add the chorizo (casings removed) and break it up with a spatula. Cook, stirring occasionally, until the meat is browned and most of the fat has rendered, about 6–8 minutes.

Add onion and jalapeño

Push the chorizo to one side of the skillet (or remove briefly to drain if there’s excessive fat, leaving about 1 tablespoon). Add the chopped onion and sliced jalapeño to the pan. Sauté together with the chorizo until the onion is translucent and the jalapeño is softened and slightly blistered (toreado), about 3–4 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant. Taste and, if desired, drain a little excess fat into a heatproof bowl, reserving roughly 1 tablespoon in the pan for the eggs.

Whisk eggs

Crack the 6 large eggs into a mixing bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk briskly until mixture is uniformly pale yellow and slightly frothy, about 20–30 seconds.

Cook scrambled eggs with chorizo

Reduce heat to medium-low. Add 1 tablespoon unsalted butter to the pan with the reserved chorizo and aromatics, swirling to melt. Pour the whisked eggs over the chorizo mixture. Let the eggs sit undisturbed for 10–15 seconds until the edges just start to set. Using a spatula, gently push the set edges toward the center, allowing runny egg to flow to the pan. Continue gently folding and moving the eggs until they form soft curds and are just set but still moist, about 2–3 minutes. Remove from heat—residual heat will finish cooking. Taste and adjust seasoning if needed.

Warm sides and tortillas

If not already warm, heat the refried beans and Mexican rice on the stovetop or in the microwave until hot (about 2–3 minutes). Warm tortillas in a hot skillet or wrapped in foil in a low oven for a few minutes.

Assemble and garnish

Spoon warm refried beans and rice onto plates. Divide the huevos con chorizo among plates. Sprinkle with chopped cilantro and 2 tablespoons crumbled queso fresco or cotija. Serve with lime wedges and warm tortillas on the side. Optional: top with extra sliced jalapeño or a drizzle of salsa if desired.