Here’s my problem, and it is truly an issue faced only by white people living in the suburbs: There’s only one place in Syracuse that I can find fresh chorizo. While I really like Nichols Supermarket in the village of Liverpool, it’s a little out of the way and they don’t always have it in stock. It’s also not a product that they custom make by the order. Now, the way I should deal with this is to buy about 5 lbs. worth, break it into half-pound portions and freeze it for later use. But, planning ahead…yeah. You know how that goes.
Everything else in town, from Nojaim Bros. on the Near Westside to Wegmans, carries a cured sausage. You can heat it and eat it, but the flavors don’t quite assimilate with everything like fresh. It’s like buying prepared cookie dough and adding extra chocolate chips. It will work, but you can tell the difference.
But, we’re located in the Northeast and not the Southwest. The availability of chorizo is a take-what-you-can-get situation. In the future, I’ll have to take what I can get from Nichols.
In something like this, though, you don’t miss the fresh chorizo as much. The chorizo will release enough natural juice to season the pan and eggs. What you miss is the texture; rather than crumbled sausage, it’s small pieces of diced meat. Authentic? No, but enough to make me thing about warmer climates on a bitterly cold Tuesday evening.
WHAT WORKED: Extra sour cream. Epicurious calls for it only as a side, but I worked a healthy glop of it into the eggs with the cilantro before whisking. Also, I don’t like corn tortillas. I know it makes me a terrible person, what with my Celiacked toddler, but I’d rather have flour tortillas.
WHAT DIDN’T: The chorizo.
WHAT DID THE WIFE SAY: Not much, though she got to eat breakfast food and tortillas chips for dinner. She was happy.
WILL IT MAKE ANOTHER APPEARANCE: Likely and with the good stuff.
Chorizo and Scrambled Egg Breakfast Tacos
Adapted from Epicurious.com
- 4 corn or flour tortillas
- 1 cup grated extra-sharp white cheddar cheese
- 4 large eggs
- 1 tbsp. sour cream, plus more for serving
- 4 tbsp. chopped fresh cilantro, divided
- 7 oz. fresh chorizo sausage, casing removed
- 4 green onions, sliced
- Fresh salsa
Prepare your tortillas. Heat a large nonstick skillet over medium-high heat. Char the tortillas until blackened, turning. Set aside on a plate and tent with foil.
Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and salsa, if desired.