1 lb Mexican chorizo sausage, in bulk or removed from casing
1/2 cup chopped onion
6 eggs, lightly beaten
For Serving:
Lettuce leaves
Slices of avocado
Sliced tomatoes
Slices of queso fresco
Lime wedges
Pickled jalapeno chiles
Warm flour or corn tortillas
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Heat a large non-stick skillet over medium heat. Add the chorizo and onion and cook, stirring frequently and breaking up the chorizo until crumbly and cooked through, about 15-20 minutes. Pour off the fat, if any. Add the eggs all at once and stir until set, about 5 more minutes.
Line a large serving platter with the lettuce leaves. Arrange the sliced avocado, tomato, cheese, lime wedges and jalapeno chiles decoratively over the lettuce. Divide the chorizo mixture between plates and add the accompaniments as desired. Serve with warm tortillas.
Bonus recipe: Mango Mimosas
(makes 4 servings)
1 cup mango nectar
4 tablespoons orange liquour
1 750 ml bottle chilled sparkling wine
Combine all ingredients in a large pitcher. Divide between four chilled champagne glasses and serve.
