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Chorizo con Huevos (With Homemade Chorizo)

Chorizo con Huevos

My husband, Chris, has an obsession with good Mexican food. My Southern California boy craves Mexican food at regular intervals, which is not the most convenient craving to have when you live in Southern China (as many of you know, we live in Xiamen, a small city in southern Fujian province). Mexican food hasn’t exactly caught on here in China, unlike the Golden Arches or “ken-de-ji” (aka KFC), and you can’t buy premade salsa or Mexican spices, or chorizo, and although you can find frozen tortillas, the supply isn’t very reliable.

Which, of course, continues my ongoing theme of “Necessity is the mother of invention”. Living in China has made me SO much less dependant on prepackaged foods and fueled my love of cooking from scratch. How AWESOME and satisfying is it to make your own homemade chorizo in a tiny Chinese apartment kitchen and serve your husband chorizo con huevos with homemade salsa? Pretty awesome.

Just a quick note here. I grew up in Toronto, Canada, which is a mecca for food-lovers and a haven for authentic ethnic restaurants. However, I very rarely tasted authentic Mexican food growing up, and I don’t think Taco Bell counts. Therefore, if the chorizo I made isn’t completely authentic, please don’t string me up and beat me with a dry-cured ham. I’m doing my best with limited resources at my disposal :p.

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Chorizo con Huevos (Chorizo sausage with Eggs)

1/3 pound homemade chorizo (see recipe below)
5 eggs, beaten
½ onion, diced

In a skillet, sauté the onion over medium heat in 1 tablespoon of oil. When onion is just softened (2-3 minutes), add the chorizo. Break it up with a spatula and sauté until cooked through. Mmmm! Smell those spices!

Pour the eggs into the pan over the chorizo, and cook, stirring, until the eggs are set but not too dry. Taste to see if it needs salt (the chorizo is pretty salty, so you may not need any), and sprinkle salt on as needed. Serve with warm tortillas and salsa.

SOOOO good.

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Homemade Chorizo
This recipe was cobbled together from several recipes on the Internet and heavily influenced by what I had in the kitchen at the time.

1 pound lean ground pork (but not super lean; you need some fat for flavor and texture)
2 tsp paprika
2 tsp cayenne pepper or red chili powder
1 tbsp dried oregano
1 tsp cumin powder
2 garlic cloves, finely minced
2 tbsp red wine vinegar
1 tbsp water
1 tsp salt

Mix everything together well, then knead well with your hands to make sure all ingredients are evenly distributed (this was kind of fun, once you got over the “eww gross” bit).

Put the meat into a plastic freezer bag, squeeze out all the air, and allow the meat to cure in the refrigerator for about 3 days. After that it can be used (it will keep in the refrigerator for a week or two) or frozen for months.

8 comments to Chorizo con Huevos (With Homemade Chorizo)

  • Ferial

    This is a wonderful recipe! I echo how you feel about being far from home (my husband and I live in South Korea) and having “necessity be the mother of invention.”

    Thanks for the inspiration!

  • Camilla

    Cool! We would love to visit South Korea one day.

  • Wow! I didn’t know it was so easy to make chorizo. I’m bookmarking this one. Thanks a lot!

  • Camilla

    It’s a lot easier than I expected too. And this way, you can control what’s going into it. If you REALLY want control, you can grind your own meat too.

  • I like the sound of making your own chorizo! Nice looking breakfast!

  • Drew

    How many people does this recipe serve?

  • Camilla

    Good question, Drew. The homemade chorizo recipe makes a pound of chorizo, so you can portion that out as you see fit. The chorizo con huevos recipe serves 2 or 3, depending on if you want to cut back on your egg consumption, or if you’re serving a lot of additional sides to stuff in your tortilla.

  • Suz

    Hey! I love this recipe, awesome chorizo :)