Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Oil |
| 1 pounds | Homemade chorizo |
| 1 \N | White onion, chopped |
| 2 \N | Serrano chilies, chopped |
| 8 \N | Eggs |
| ½ bunch | Cilantro, leaves chopped |
| 4 \N | Flour tortillas |
| 1 \N | Avocado mashed |
| ½ cup | Fresh salsa |
Heat the oil in a large heavy skillet, over a medium heat. Fry the chorizo until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes, add the chilies.
Beat the eggs until frothy and add to the chorizo. Stir with a fork as you would scrambled eggs.
Fold the cilantro in just before the eggs set. Serve with flour tortillas, fresh salsa, and mashed avocado.
Yield: 4 servings
TOO HOT TAMALES SHOW #TH6295