Super long name for super long flavor! Here in Texas, we love our chilis…even for breakfast. This scramble is a keeper. It is perfect for a late Saturday morning breakfast with the family in your pjs or when company comes to town. It is packed with flavor, and it will definitely keep you full until lunch time.
One of the best parts of this recipe is the sauce. You can store it for a week in the fridge and use it on chicken, beef, or pork for a quick weeknight fiesta.
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Recipe: Chorizo and Egg Scramble with Homemade Ancho Chili Sauce
Tomato Red Chile Sauce:
2 TB olive oil
1 large red onion, coarsely chopped
4 cloves of garlic, coarsely chopped
1 cup dry red wine
24 ounces or 3 cups canned tomato puree
2 TB ancho chili powder
1 TB pasilla chili powder
2 chipotle chilis in adobo sauce, finely chopped (these can pack some heat, so take that into consideration. The recipe will be just fine without them if heat is not your thing.)
2 TB honey
salt to taste
Scramble:
Canola Oil
8, 6-inch corn tortillas
salt and pepper
8 ounces Mexican chorizo sausage, casing removed
4 TB unsalted butter
12 eggs, lightly beaten
2/3 cup sour cream
3/4 cup shredded Monterey Jack cheese
chopped fresh cilantro
1 avocado, cubed
Directions
Ancho Chile Sauce:
Heat the olive oil in a medium saucepan over
high heat. Add the onions and cook until soft. Add the garlic and cook for 1
minute. Add the wine and cook until almost completely reduced.
high heat. Add the onions and cook until soft. Add the garlic and cook for 1
minute. Add the wine and cook until almost completely reduced.
Add the canned tomatoes, ancho chili powder,
chipotle peppers, pasilla chili powder, and honey. Cook over medium-high heat until the sauce has thickened,
stirring occasionally, about 20 to 30 minutes. Season with salt and pepper and set aside.
chipotle peppers, pasilla chili powder, and honey. Cook over medium-high heat until the sauce has thickened,
stirring occasionally, about 20 to 30 minutes. Season with salt and pepper and set aside.
Tortillas:
Heat 1-2 inches of canola oil in a medium
skillet over medium heat until it reaches 350 degrees F on a deep-fry
thermometer.
skillet over medium heat until it reaches 350 degrees F on a deep-fry
thermometer.
Fry tortillas, one at a time and flipping once, until
lightly browned, 20 to 30 seconds. Drain on paper towels and season immediately with
salt.
lightly browned, 20 to 30 seconds. Drain on paper towels and season immediately with
salt.
Eggs:
Beat the eggs together in a bowl and set aside.
Heat a large nonstick skillet over medium-high
heat. Add the chorizo and cook until golden brown. Remove with a slotted spoon
to a plate lined with paper towels and let cool slightly. Remove all but 1
tablespoon of the rendered fat.
heat. Add the chorizo and cook until golden brown. Remove with a slotted spoon
to a plate lined with paper towels and let cool slightly. Remove all but 1
tablespoon of the rendered fat.
Add the butter to the pan; when the
butter melts, turn the heat to down to medium. Add in the eggs, season with salt and pepper, and scramble until they are soft curds. Add the chorizo back in and stir to combine.
butter melts, turn the heat to down to medium. Add in the eggs, season with salt and pepper, and scramble until they are soft curds. Add the chorizo back in and stir to combine.
Assembly:
Add 1 teaspoon of sour cream to the bottom of 6 large, shallow bowls. Top each dollop of sour cream with a corn tortilla, then spread some additional sour cream on top of each tortilla. Then, top the tortilla with the scrambled egg mixture and ladle the ancho chili sauce on top of the eggs. Sprinkle cheese, chopped cilantro, and some avocado on each bowl.
Serve immediately.
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For more recipes I am loving, check out my Recipe Pinterest Board!
Enjoy!
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