Today is Cinco de Mayo and what better way to celebrate Mexican culture and heritage than to stuff your face and have a siesta. Here is an easy recipe for a Mexican breakfast frittata with chorizo, jalapenos and cotija cheese. It is important here to use fresh Mexican chorizo and not the cured Spanish or Portuguese style chorizo.
You will need:
½ lb fresh Mexican chorizo taken out of the casing
2 green onions slices on the bias
A handful of chopped fresh cilantro
2 jalapenos deseeded and diced fine
2 corn tortillas torn into pieces
¼ cup cotija cheese
8 eggs
Salt and pepper
Cook down the chorizo in a medium sized skillet with the jalapenos until browned, about five minutes. Drain off the fat and set aside to cool. Meanwhile, combine the green onions, cilantro, tortilla pieces and cotija cheese with the eggs and whisk together until all the yolks are broken and ingredients are dispersed equally. Add the cooled jalapenos and chorizo and pour into a small baking dish and bake in a 350 degree oven for 10-15 minutes or until set. Top with cheese and serve with guacamole or fresh salsa.
Sounds good. We are about to start our Cinco De Mayo festivities here.
One recommendation, can you explain what the foreign ingredients are? I’m going to use Google to figure them out, but a general description of the odd would be nice.
-Chase
Chorizo is a paprika and garlic flavored Mexican sausage. Spiced but not to spicy. Extremely flavorful. You should be able to find it in the section of the grocery store with bacon in it or at your local Mexican grocery store.
Cotija cheese is a small curd salty cheese used in Mexican cooking used similar to the way parmesan is used in Italian. Just sprinkle a little on top of everything.
Thank you.