1/4 lb of Mexican chorizo sausage, removed from sausage casing
Olive oil
5 to 6 eggs
3 Tbsp raisins - soaked in water for 15 minutes and drained
Salt
Tortillas - optional
Cilantro - optional
1 Heat a large skillet on medium high heat. Depending on the chorizo you are using, you may want to add a tablespoon of olive oil to the skillet. Whole Foods' chorizo is quite lean and needs the additional fat from the oil. Traditional Mexican chorizo from a regular butcher has much more fat and does not need additional oil. Break up bits of chorizo into the pan. Use a wooden spatula to break up the pieces of sausage. Add the raisins. Stir until the sausage is cooked through, though not necessarily browned. If you are using regular chorizo, and not lean chorizo, drain the
excess fat from the pan before proceeding.
2 Crack the eggs one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling of salt. Stir constantly until the eggs begin to set, but are still moist. Remove from heat.
Serve immediately with a side of warmed corn tortillas and cilantro as a garnish.
Serves 2-3.Addendum: If you can't buy chorizo
Chorizo may not be available where you are. We have a simple recipe for chorizo that can be made in the home. Grind one pound of pork, not too fine. Add 1 teaspoon of salt, 1 tablespoon red chile powder; mash 1 large clove of garlic very thoroughly with 2 tablespoons of apple cider vinegar, add to the meat and mix well.
