Chorizo & egg is a traditional breakfast dish in many Mexican homes. My grandma would make it for us all the time when we were growing up. It was always one of my favorite meals. Still is. Jaro and I continue to share this spicy breakfast with our families and many, many friends. (Just ask anyone who spent the night with us back in Chicago). We make it “taco style” since I love my corn tortillas. We used to have them all. the. time. when we lived in Chicago because the chorizo and tortillas were always fresh. As you might expect, corn tortillas are hard to come by in Amsterdam. Maybe because we’re 4000 miles away? Luckily for me, Jaro has been rather ambitious in the kitchen lately… He made (!) homemade chorizo and homemade white corn tortillas. Check it out, they tasted amazing!
Chorizo recipe here and corn tortilla recipe here. Mix the chorizo with egg, throw some tomato and avocado on top, and give it a squirt of Cholula sauce. Just don’t get it in your eye. Trust me.
The other night, we needed something super simple to make for dinner and when that’s the case I always turn to my roots. My Mexican roots. Taco night it is. I had bought (bleh) flour tortillas just in case, but Jaro had the crazy notion recently to MAKE corn tortillas at home. He found a recipe that made it seem so easy. Yeah right. Anyway, we found the corn flour and he spun his magic. I think they turned out all right…
A little thick, a little rough and a little… blue. But they were good.
We’ll He’ll be trying it again. Corn tortilla recipe here.
Those of you that
barely know me know that I love Mexican food. It might have something to do with my heritage. Guess what? It’s not too easy to come by in Europe! Go figure. I have had a hard time finding corn tortillas (finally did at 9Euro a bag), decent salsa (Tostitos brand will have to do for now) and I’m still on the hunt for real chorizo (might try to make my own!). But, we did have a glorious Mexican feast made right at home recently.
Behold the Chimichanga.
I used the recipe from one of my favorite food blogs, Spoon Fork Bacon. (Note: Since I like my Mexican extra caliente, I subbed out the poblano for two spicy red peppers. Also, I used Cholula, my absolute favorite hot sauce, instead of the Sriracha, and larger tortillas since this was no appetizer.)