RECIPE 👉 www.rickbayless.com/recipe/sc...
Honestly, even for the least experienced cook, a recipe for eggs and chorizo is superfluous: Cook some chorizo in a pan-add some eggs-scramble. The name says it all. That is, until you start thinking about delicious ways to fill out those basics, transforming the ordinary into something truly memorable.
The most straightforward approach would be to add a little chopped onion, tomato and green chile to the pan after the chorizo begins melting some of its fat for the vegetables to cook in.
For some of you, that will raise a red flag: You simply don’t put green chile in a pan with red chile chorizo. Yes it’s true: In Mexico, rarely do cooks mix fresh green chiles with dried red ones (the flavor of chlorophyl in fresh chiles clashes with the beta-carotene in dried chiles). Except in one type of dish. When the red chile preparation contains vinegar (as it does in chorizo), the perfect complement nearly always goes to something (usually a salsa) with green chile.
I’m offering you two options for flavoring your huevos con chorizo here, one complementary (the addition of smoky red chipotle) and one contrasting (the addition of roasted green poblano). This scramble is chockful of aromatic chorizo and sweet onions. I love it that way-sometimes even with luxurious bits of avocado dotted on top.
7 июн 2024
