Originally Posted by
noxious.sunshine
I only use Mexican chorizo. You remove the casing and it's "cured" or whatever with vinegar and spices.. It crumbles up very fine as you cook it and it's just wonderful.
Huevos con chorizo is my trout. I cook up the chorizo with chopped onion, garlic, and jalapeno and then add beaten egg. And then make tacos with corn tortiloss that I heat up directly on a gas flame with it on medium low heat until the tortilla is pliable but almost a bit crispy and charred in a few spots. And don't forget the spicy salsa and cilantro!
I've also used it to flavor my black beans on occasion and when we lived in Tennessee, I would make my boyfriend these big ole tortas with carne asada, chorizo, a fried egg, avocado, grilled onion and jalapeno (sliced after it's grilled), avocado, and then mayo and refried beans spread on the top half of the bolillo bread. Oh. And queso fresco!