You are here: Seasoned Cooking » All Issues » July 1998 Issue » This Article » Page 3
 
July 1998 Issue
Mexican Medley
by Philip R. Gantt
Table of Contents | Single-page view
Page

Related Sites

National Potato Promotion Board

Featuring lots of recipes, nutritional information, and facts and info on America's favorite food!

Farmer's Market Online

Buy, sell and barter farm-direct and home-direct for specialty foods, produce, crafts, books and more. Site includes news and resources for farmin...

Recipes on the Net

A comprehensive categorized directory of food recipe sites on the web.

Kids in the kitchen free cooking website

The KIDS IN THE KITCHEN WEBSITE offers free recipes and tips for cooking with your children.

Les Kincaids Lifestyles

food, wine, golf, recipes, chocolate, holiday recipes, author: Never Trust A Skinny Chef...II Las Vegas Favorite Chef
 

Chorizo and Eggs This was one of Grandmas' favorite breakfast foods to serve the family. Chorizo is a Mexican sausage made with pork, chili and other spices. It can be found in all Mexican stores and in many large supermarkets.
  • 2 links of chorizo
  • 2 potatoes, diced
  • 10 eggs
  • 1 dozen flour tortillas
Squeeze the chorizo out of the skeins and into a large skillet. Sauté the chorizo in the skillet for about 10 minutes. Add the potatoes and sauté over medium heat for about 15 to 20 minutes, stirring frequently. Beat the eggs in a large bowl and pour into the chorizo and potatoes. Cook while mixing until the eggs are done. Serve this dish with warm tortillas. The chorizo and eggs can be wrapped inside of the tortillas, or the tortillas can be torn into pieces and used to pick up and eat the chorizo and eggs.
  • Yields: 8 servings
  • Preparation Time: 35 minutes

 
Previous Page Next Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.