Huevos Con Chorizo Recipe
Scrambled eggs with chorizo. Served with rice and refried beans.
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Ingredients
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Chorizo
Eggs
Sides
To Serve
Method
Chorizo
- 1
Cook chorizo
Heat a medium nonstick or cast-iron skillet over medium heat. If your chorizo appears very lean or the skillet looks dry, add 1 tsp vegetable oil and swirl. Add the chorizo (remove from casing if needed) and break it up with a wooden spoon or spatula. Cook, stirring and pressing chunks to crumble, until fully cooked and most of the red fat has rendered and begins to brown, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a plate lined with paper towel, reserving about 1–2 tbsp of the chorizo fat in the skillet for the eggs (add a bit of oil if there’s none).
Eggs
- 2
Prepare eggs
Crack the 6 eggs into a medium bowl. Add 2 tbsp milk or water (this makes them slightly fluffier) and season with 1/2 tsp salt and 1/4 tsp black pepper (adjust to taste). Whisk vigorously until yolks and whites are fully combined and slightly frothy, about 20–30 seconds.
- 3
Scramble with chorizo
Return the skillet with reserved chorizo fat to medium-low heat. Pour in the beaten eggs and let them sit undisturbed for about 10–15 seconds until the edges just begin to set. Using a spatula, gently push the eggs from the edges toward the center, forming large soft curds. When the eggs are about halfway set but still creamy, add the cooked chorizo back into the pan and fold it into the eggs so it's evenly distributed. Continue cooking, folding gently, until the eggs are just set but still moist, 1–2 more minutes. Remove from heat — residual heat will finish them. Taste and adjust salt and pepper if needed. Fold in chopped cilantro, if using.
Sides
- 4
Warm rice
If using leftover or pre-cooked rice, fluff it with a fork and warm in a microwave or on the stovetop. For stovetop: add the 2 cups cooked rice to a small saucepan with 1–2 tbsp water, cover, and warm over low heat for 3–5 minutes, stirring once, until heated through.
- 5
Warm refried beans
In a small saucepan, heat 1 tsp oil or butter over low heat. Add 1 cup refried beans and stir, breaking up any clumps. Cook, stirring occasionally, until warmed through, 3–4 minutes. If beans are too thick, stir in 1–2 tbsp water or broth to reach desired consistency. Taste and season with a pinch of salt if needed.
- 6
Warm tortillas and assemble
Warm tortillas in a dry skillet over medium heat for about 20–30 seconds per side or wrap in a damp towel and microwave for 30–45 seconds until warm. To serve, divide rice and beans between 2–3 plates (depending on appetite). Spoon the scrambled eggs with chorizo alongside the rice and beans. Garnish with salsa, avocado slices, lime wedges, and extra cilantro as desired. Serve immediately.