Tuesday, November 6, 2007



Well this evening for dinner I made my first and probably only attempt at chorizo and egg tacos....
I got the meat at Heb last week for .73 cents for over a lb. so..

I gagged alot making it.... between it smelling really bad... like lots of grease, and looking for a bit like really bad baby puke... it wasn't the greatest experience cooking. NOTE: I got it all over my shirt when it was looking like the baby puke (it flew out of the pan lol) and lets just say I thought I was gonna lose it. :-)

I had a towel over my mouth and nose for most of the cooking.

My hubby loves it and ate alot. 6 to be exact.... I ate a tiny bite. And turned my nose up.. would rather not eat that much grease and have it come back up for hours... sry for the rather gross description's.



Heres the recipe I used off http://www.foodnetwork.com/


Scrambled Eggs with Chorizo Sausage
From Food Network Kitchens

10 large eggs 1/4 cup milk, half-and-half, or heavy cream Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 medium-sized cooked chorizo sausages, skin removed and cut into a 1/4-inch dice
In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.
Share

2 comments:

Anonymous said...

I'd just gnaw off a big ol' chunk and then follow it with a couple of those Gas-X pills you rounded up on one of your bargain hunts.

Mrs. Nichole Jordan said...

LOL
no
Its ok, I let my hubby eat it.. he loves it.. and then he will take to leftover to work. :-)