肉馅

indy

I woke up worried this morning that you guys were not making good use of chorizo.

Chorizo is a breakfast cook's hack. We use it when we want our breakfast to taste like Happiness but the only gear we have to invest is Laziness. I don't know if everyone has chorizo in their state, and if you don't, I've never heard a better reason to put a For Sale sign in your front yard. Chorizo is basically spiced ground pork. There you are. It has done the flavor work for you. The only skills you need are:

1. The capacity to brown ground pork.
2. The capacity to drain it because it renders off a ton of fat like a grease soup.

Not all chorizo is created equal, and I need you to acknowledge that you did not skip this part of my important pork instruction. Some chorizo comes in a plastic squeeze tube, and the minute you cook it, it disappears into sludge because it is made of, I want to say, earlobes and ass. I buy chorizo from the meat department that is actual spiced ground pork like the picture. This is the only chorizo that will hold up to cooking and not be disgusting.

Anyhow, here is your Basic Becky chorizo breakfast taco:

Brown your chorizo and drain in a colander. Throw some butter into the pan and sauté up some chopped red or green bell pepper and onion until they are yummy. Whisk several eggs up with some cream and salt and pepper. Pour the eggs and chorizo back into the pan and scramble. Tuck all this inside a warm tortilla with cheddar cheese and sliced avocado (I also like sliced raw jalapeños up in here but this is only for the most savage among us).

This is the breakfast of winners.

(My California friends recently told me breakfast tacos were a Texas thing, and this was news to me. I suggested they were the same thing as their "breakfast burritos" and they shut it down. Your honor, I submit as evidence a bunch of stuff put inside a tortilla and rest my case.)

indy