Legally Eating

It is an official ordinance, in case you didn’t know. Now you do. Now no one can say my blog never taught you anything.

I started my Contracts assignment yesterday after promising to make chorizo breakfast tacos the next day, and then I was contractually and legally obligated to follow through, to make the chorizo breakfast tacos. Otherwise, you could sue me for loss in expectancy. Or something.

Hey, it was the first day.

But then again, I never turn down ground sausage or tacos or breakfast tacos or breakfast tacos with ground sausage, especially a ground sausage I ain’t never tried before. I got Mexican chorizo, which is raw, not cured, and kinda just.. went for it. And. Good. Ness. They were so fantastically delicious. Maybe even better than yesterday’s.. But I wouldn’t want to offend myself from yesterday. I love them perfectly equally, just like my parents love my sister and me perfectly equally. Except they love me more. Ha!

Much like yesterday, I cooked up the meat, then had to drain that baby like mad; chorizo renders some serious grease.

Gonna keep it nice and red in the fridge til I need to fry something. Nom.

After the chorizo drained enough, I scrambled up the eggs on their own, rather than with their bacon friends like yesterday. What you really want to do with the eggs is figure about one egg per taco, crack them all in a bowl, add a bit of milk, some salt, and then beat those babies. Then pour that into a frying pan and let chill for a while, allowing the bottom layer to start solidifying and getting all white.

Chorizo goo floating on top:
(This is pre-stove cleaning, mind you. [Stove cleaning that probably happened because of this picture, but stove cleaning, nonetheless.])

Then you may proceed on your egg-scrambling adventures. At this point, where I start going spatula-crazy, I usually throw in the extra bits–cilantro, onions, salsa, meat, whatever.

(P.S. These are onions):

Then you just cook that delicious mélange (Blowing your mind one fusion blog entry at a time) until the egg’s all cooked through and everything looks good.

Then ya fill:

I tend to top my breakfast tacos with shredded colby or cheddar, but when I was younger, my mum used to tear up pieces of Kraft processed American slices and throw it in with the raw eggs. Surprisingly, it melted so smoothly that it really added to the creaminess of the eggs. Now Kraft is all fancy and has lots of different varieties of their processed slices, so you can go a little crazy. I haven’t happened to have any slices laying around, so I haven’t been using it, but as soon as the financial aid comes in, I’m gonna celebrate by buying myself a pack of the stuff. And topping the tacos with shredded cheese. Because I’m wild. Just wild.

Know what else is good in scrambled eggs? Sour cream. Yup. Need I really explain this one? I don’t think so. I didn’t have any sour cream either until I stocked up at Fiesta today for a whopping $1.09. Bugs legs, I love that place.

Mexican Chorizo Texan Breakfast Tacos
Ingredients:
Fried and drained chorizo, about 1/4 cup per two tacos
Eggs, one per taco
Little bit of milk
Optional: Processed (How appetizing is my usage of “processed” to describe this?) Kraft slices, about one per every two tacos; sour cream
Tortillas, flour or corn, warmed in the microwave
Extra stuff.. Chopped onions, cilantro, salsa, cheese, whatever.

Directions:
Crack eggs into a bowl, add in a bit of milk, and cheese slices and/or sour cream if using. Pour into frying pan over medium heat, wait about a minute or two, or until you can tell the eggs at the bottom are solidifying then dump in all other ingredients (besides the shredded cheese, if you prefer it sprinkled on top) and scramble with a spatula til the eggs are done.

Dump mixture into warmed tortillas and top with shredded cheese. Can pop in the microwave for a little while to help the shredded cheese melt. Or not. Top with cold salsa. Or not. Go wild with those babies.