Spicy, savory Mexican chorizo cooked down and scrambled with fluffy eggs. A hearty and flavorful Tex-Mex breakfast staple, perfect for wrapping in warm tortillas or serving with a side of refried beans.
Prep10 min
Cook15 min
Servings4
Serving size: 1 cup
705cal
37gprotein
8gcarbs
57g
Ingredients
1 lb Mexican Chorizo (Casing removed, use raw bulk sausage, not cured Spanish chorizo)
8 pcs Large Eggs
1 cup White Onion (Finely chopped)
1 pcs Jalapeño (Seeds removed and finely minced)
1 tbsp Vegetable Oil (Optional, as chorizo renders a lot of fat)
2 tbsp Milk (Optional, for creamier eggs)
0.5 cup Monterey Jack Cheese (Shredded)
0.5 tsp Salt (Adjust to taste, as chorizo is salty)
Slow-simmered pinto beans cooked with a savory ham hock until incredibly tender and flavorful. This Southern classic is pure comfort food, perfect with cornbread for a hearty, satisfying meal.
Enjoy the authentic taste of fresh, homemade corn tortillas with this simple recipe. Using just three ingredients, you can create soft, pliable tortillas that are perfect for tacos, enchiladas, or enjoying on their own. They're naturally gluten-free and far superior to store-bought versions.
About Chorizo and Egg Scramble, Pinto Beans and Corn Tortillas
Aromatic egg bhurji with hearty dal and warm parathas – a protein-packed, soul-satisfying start!
This southwest dish is perfect for breakfast. With 1955.71 calories and 117.89999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Freshly ground)
2 tbsp Cilantro (Freshly chopped, for garnish)
Instructions
1
Cook Chorizo and Aromatics
Heat a large non-stick skillet over medium-high heat. Add the vegetable oil if your chorizo is lean; otherwise, you can skip it.
Add the chopped white onion and minced jalapeño. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Add the Mexican chorizo to the skillet. Use a wooden spoon or spatula to break it into small crumbles.
Cook for 6-8 minutes, stirring occasionally, until the chorizo is fully cooked, browned, and has rendered its fat.
Carefully tilt the pan and use a spoon to drain off most of the excess grease, leaving about 1-2 tablespoons in the skillet for flavor.
2
Prepare and Scramble Eggs
While the chorizo cooks, crack the eggs into a medium bowl. Add the milk (if using), salt, and black pepper.
Whisk vigorously until the mixture is pale yellow and slightly frothy.
Reduce the skillet heat to medium-low. Pour the whisked egg mixture evenly over the cooked chorizo.
Let the eggs cook undisturbed for 30-45 seconds, until the edges begin to set.
Using a spatula, gently push the eggs from the edges toward the center, creating large, soft curds. Continue this process for 2-3 minutes.
3
Add Cheese and Serve
When the eggs are about 90% cooked but still slightly moist, turn off the heat. Sprinkle the shredded Monterey Jack cheese over the top.
Gently fold the scramble a few more times to allow the residual heat to melt the cheese.
Garnish with fresh chopped cilantro.
Serve immediately with warm tortillas, avocado slices, salsa, or refried beans.
4
Serving size: 1.5 cups
1031cal
76gprotein
79gcarbs
46gfat
Ingredients
1 lb Dried Pinto Beans (Picked over and rinsed)
1 pcs Smoked Ham Hock (About 1 lb)
2 tbsp Olive Oil
1 pcs Onion (Large, chopped)
4 cloves Garlic (Minced)
6 cup Chicken Broth (Low-sodium recommended)
2 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Dried Oregano
1 pcs Bay Leaf
1.5 tsp Salt (Adjust to taste)
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Soak the Beans
Place the rinsed pinto beans in a large pot or bowl.
Cover with cold water by at least 3 inches.
Let them soak for 8 hours or overnight. This ensures even cooking and better texture.
After soaking, drain the beans completely and rinse them well.
2
Sauté Aromatics
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Simmer the Beans until Tender
Add the drained beans, ham hock, chicken broth, chili powder, cumin, oregano, and bay leaf to the pot.
Stir to combine, ensuring the ham hock is mostly submerged.
2 cup Masa Harina (Instant corn masa flour, not cornmeal)
1.5 cup Warm Water (Plus more as needed, up to 1.75 cups total)
0.5 tsp Salt (Fine sea salt is recommended)
Instructions
1
Prepare the Masa Dough
In a large bowl, whisk together the masa harina and salt to combine.
Gradually pour in 1.5 cups of warm water while mixing with your hands. Continue to mix until a shaggy dough forms.
Knead the dough in the bowl for 3-5 minutes. The final texture should be smooth, firm, and springy, similar to soft play-doh. If it's crumbly, add more water, 1 tablespoon at a time. If it's too sticky, add a little more masa harina.
Cover the bowl with a damp kitchen towel and let the dough rest for 15-20 minutes. This allows the masa to fully hydrate.
2
Portion and Shape the Dough
After resting, divide the dough into 16 equal portions. For consistency, you can use a kitchen scale (each ball should be about 35-40g).
Roll each portion between your palms to form a smooth, crack-free ball.
Keep the dough balls covered with the damp towel to prevent them from drying out as you work.
3
Press the Tortillas
Heat a comal or a large cast-iron skillet over medium-high heat. It's ready when a drop of water sizzles and evaporates instantly.
Cut a zip-top plastic bag into two squares. Open your tortilla press and place one square on the bottom plate.
Place a dough ball in the center, cover it with the second plastic square, and close the press. Press down firmly but gently to form a 5-6 inch tortilla.
If you don't have a press, place the dough ball between the plastic sheets and press it flat with the bottom of a heavy skillet or a pie plate.
4
Cook the Tortillas
Carefully peel the top plastic off the tortilla, then flip it onto your hand and peel off the bottom plastic.
Lay the tortilla on the hot comal. Cook for about 45-60 seconds, until the edges begin to dry and it releases easily from the surface.
Flip the tortilla and cook for another 60-90 seconds on the second side, until you see brown spots.
Flip it a final time and cook for 10-20 seconds. The tortilla should puff up in the middle. Gently press the center with a spatula to encourage puffing.
Repeat with the remaining dough balls, adjusting the heat as needed to prevent burning.
5
Keep Warm and Serve
As each tortilla is cooked, transfer it to a tortilla warmer or a plate lined with a clean kitchen towel.
Keep the tortillas covered to trap the steam, which makes them soft and pliable.
Bring the mixture to a boil, then immediately reduce the heat to low.
Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beans are completely tender. The cooking time can vary depending on the age of the beans.
Stir every 30 minutes to prevent sticking and check the liquid level, adding more hot water or broth if needed.
4
Finish and Thicken
Once the beans are tender, carefully remove the ham hock and place it on a cutting board to cool slightly.
Shred the meat from the bone, discarding the bone, skin, and excess fat. Return the shredded meat to the pot.
To create a creamy broth, use a potato masher or the back of a large spoon to mash about 1 cup of the beans directly in the pot.
Stir in the salt and black pepper. Let the beans simmer uncovered for another 10-15 minutes to allow the flavors to meld and the broth to thicken.
5
Serve
Remove and discard the bay leaf before serving.
Taste and adjust seasoning if necessary.
Serve hot, traditionally with a side of cornbread and your favorite toppings like chopped onions or hot sauce.
