Hola!

I love Chorizo. For those that don’t know, it’s a spicy semi-liquid sausage usually made from beef or pork from Mexico, and is an excellent addition to any kitchen. Of course, I’ll be dealing with beef chorizo, as well as it’s soy counterpart, Soyrizo. Now, finding kosher Chorizo can be a tad difficult, but it is out there. I’ve had great luck finding it on the West Coast, what with the high hispanic population. But, Soyrizo will work just fine.

Before we get into any recipes, let me explain just how to cook Chorizo. The sausage comes encased in either one large, fat pachage, or two long and skinny ones. Either way, it’s VERY messy, but oh, so good. Taking a good wide pan (I suggest one of your cast iron skillets, myself), set it to Medium to Medium High (Depending on your burner’s strength) and allow the pan to warm. Next, holding the sausage’s package over the warming pan, slice it open so the loose meat and juices can fall all into the pan (I warned you it’s messy!). Using a spatula, start scattering the meat, pressing it down lightly as you loosen it so all the marinade can cook off. After about 5-10 minutes, the juices should all be gone, and the meet cooked all the way thru.

From this point, there’s several things you can use your chorizo (Or Soyrizo) for. But for it’s original purpose, let’s look at a traditional hearty Mexican breakfast perfect for when the family stayed the night after a high holy day:

Chorizo con Huevos
(Chorizo and Eggs)

1 package of Soyrizo or beef chorizo
1 dozen chicken eggs, large
1 cup salsa
2 cups shredded kosher cheddar cheese (or soy cheese, if using beef chorizo)
6 12″ tortillas

Start by cooking the chorizo or soyrizo as directed above.

As the meat cooks, crack all the eggs into a large bowl and scramble them up. Once scrambled, toss in the cup of salsa. (Note, the sausage already has a kick to it. I’d reccomend, unless you REALLY like spicy food, to use a mild salsa.)

When the meat has finished cooking, pour the eggs and salsa mix into the pan, turning down the heat to medium low and cook as if making scrambled eggs.

When the eggs are finished cooking, turn off the heat and turn now to the tortillas.

Laying a tortilla on the plate, Scoop some off the egg mixture onto the center of the tortilla.

Add cheese or soy cheese, if you wish, and then pick up one side of the tortilla and overlap the pile of cheese. Pull back slightly, pulling the filling taunt before fonding the sides inwards. Finally roll the tortilla up towards the other side to have a nice burrito!

Makes 4-6 rather full breakfast burritos.

For garnishes, I suggest a nice dairy-free sour creme and/or some guacamole. What, you don’t know HOW to make guacamole?!? For shame! Let’s fix that!

Guacamole

2 avocados, peeled
1 can of Pico de Gallo
1 tablespoon lime juice

Slice avocados in half and set aside the pits (You’ll find out why). Using a spoon, scoop out the meat of the fruit from it’s skin into a large bowl.

Using a fork, mash the avocado meat into a thick paste before stirring in the lime juice.

Finally, add in the Pico de Gallo and mix until finished. To keep it from browning too quickly, take one of the pits and bury it into the guacamole.

Now, before anyone asks, Pico de Gallo is a standard salsa base made usually with tomatoes, onions, cilantro and peppers. It’s all the good chunks in your favorite salsas, without the sauce that they usually swim in. Also, there are several varieties of avocados on the market, but my personal favorite to cook with is the Hass. It’s easily seen by it’s dark green and almost black rough skin. The flavor in these can’t compare, and they are a perfect accompmniment to any meal. Anyhow, I hope this trip into hispanic culinary delights has opened your eyes to a new realm of eating for your tastebuds. Until next time, Shalom and Good Cooking!

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February 23, 2006. breakfast, recipes, snacks.

One Comment

  1. ephraim replied:

    Just found your blog from the weirdjews livejournal community. If you happen to live in the mid eastern part of the us, TwinOaks soyfoods (certified kosher as of last year) makes a good soy chorizo, as well as soy breakfast sausage, wild mushroom okara pate (my favorite of the bunch) and several tofu varieties to boot. They’re also a worker-owened cooperative, small business, so you can feel super good about suporting them. If you don’t happen to live in the mid east coast area, i believe they do ship by ups in the lower 48.

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