The Mexican Mess Recipe

Cook chorizo

Heat a large skillet over medium-high heat. Add 1/2 tablespoon of olive oil. Remove chorizo from casings and add crumbled chorizo to the skillet. Cook, breaking up with a spatula, until fully cooked and browned, about 6–8 minutes. Transfer chorizo to a bowl and reserve 1–2 tablespoons of rendered fat in the skillet.

Cook verde sausage

Slice verde sausage links into 1/2" rounds. In the same skillet with reserved fat (add remaining 1/2 tbsp olive oil if needed), cook sausage slices over medium heat until browned and cooked through, about 5–6 minutes, turning once. Remove to the bowl with chorizo and keep warm. Reserve any drippings for the gravy (measure about 2 tbsp; if less, supplement with butter).

Crisp hash browns

Wipe the skillet used for sausage, then add 1 tablespoon vegetable oil and 1 tablespoon butter over medium-high heat. Add the thawed, squeezed-dry shredded hash browns in an even layer. Press down with a spatula and let cook undisturbed until the bottom is deep golden and crisp, about 6–8 minutes. Flip in sections (or stir for smaller crisped pieces) and cook another 4–6 minutes until all is golden and cooked. Season with 1/2 tsp salt and 1/4 tsp black pepper while cooking. Transfer hash browns to a plate and keep warm.

Grill tortillas

Wipe the pan and lower heat to medium. Melt remaining 1 tablespoon butter in the skillet and warm each flour tortilla 30–45 seconds per side until slightly charred and pliable. Stack and cover with a clean towel to keep warm.

Make scrambled eggs

In a bowl whisk together 6 eggs, 3 tablespoons milk, 1 tsp salt, and 1 tsp black pepper until homogenized and slightly frothy. Heat a clean nonstick skillet over medium-low heat and add a small pat of butter if needed. Pour in eggs and let sit briefly until edges begin to set, then gently stir with a spatula, folding eggs to form soft curds. Remove from heat when still slightly underdone (they will carryover cook), about 4–5 minutes. Fold in 3/4 cup of the shredded cheddar so it melts evenly. Keep warm.

Make roux and add milk

In a medium saucepan over medium heat add the reserved sausage drippings (or 2 tbsp butter). Whisk in 2 tablespoons flour and cook 1–2 minutes until bubbling and slightly nutty, whisking constantly.

Finish gravy

Slowly whisk in 1 cup milk until smooth. Add 1 cup salsa verde and 1/2 tsp ground cumin. Bring to a gentle simmer, whisking constantly to thicken, about 4–6 minutes. Season with 3/4 tsp salt and 1/4 tsp black pepper, taste and adjust. If gravy is too thin, simmer a few more minutes; if too thick, whisk in up to 2 tablespoons more milk.

Add sausage back

Stir the browned verde sausage slices into the gravy to heat through, about 1–2 minutes.

Prepare avocado: halve and pit the avocado, scoop flesh into a bowl and mash roughly with lime juice and a pinch of salt until chunky.

Plate: On each warm flour tortilla (serves 4), divide and layer: 3/4 cup crisped hash browns (about 3/4 of the cooked portion per tortilla will be distributed evenly), 2 ounces cooked chorizo, 2 ounces verde sausage slices (with some gravy), 1/6 of the scrambled eggs (about 1.5 eggs), and a sprinkle of remaining shredded cheddar (about 2 tbsp per tortilla).

Ladle: Spoon generous amounts of verde sausage gravy over each assembled tortilla (about 1/4 cup per serving) so dish is saucy but not soupy.

Top: Add a couple of spoonfuls of mashed avocado, a sprinkle of chopped cilantro, and optional pickled jalapeños to taste.

Serve immediately while hot. Provide extra lime wedges and hot sauce on the side.