Mexican cuisine · Breakfast & Eggs

Huevos con Chorizo de Pollo

Homemade seasoned chicken chorizo fried crispy, folded with onion into soft scrambled eggs.

Ingredients · for 2 servings

• 4 eggs
• 250 g ground chicken
• 2 dried ancho chilies
• 2 cloves garlic
• 1 tbsp white wine vinegar
• 1 tsp sweet paprika
• 1/2 tsp cumin
• 1 tsp dried oregano
• 1 white onion
• 2 tbsp olive oil
• 4 corn tortillas
• Salt, pepper

Instructions

1. Deseed the ancho chilies, soak in hot water for 15 min and blend with the garlic, vinegar, paprika, cumin, crumbled oregano and 1 tsp salt into a thick paste.
2. Knead the paste into the ground chicken and let the mixture rest for at least 15 min – it gets even more flavorful overnight in the fridge.
3. Finely dice the onion and sauté in the olive oil over medium heat for 4 min until translucent.
4. Add the seasoned meat and fry, breaking it up with a wooden spoon, for 7–8 min, until crumbly with dark browned spots and the oil turns reddish.
5. Whisk the eggs, season with salt and pepper and pour into the pan; stir slowly through the mixture over low heat for 2 min, until the eggs have just set but are still glossy.
6. Serve immediately with the corn tortillas warmed in a dry pan, so the eggs don't overcook.