Huevos Al Estilo Jalisco2 Comments
I love Mexican food. I love going to eat at Mexican restaurants, I love taco night, and I love Mexico. Our friend Omar, who comes from Torréon, gave us a cool cookbook called Perfect Mexican and I’ve already drooled over every page, marking several for upcoming posts.
In the book, this recipe is called “Jaliso-Style Eggs” and I thought that the title could possible sound cooler. So I googled what Jalisco style is, thinking that it was a way of cooking. I felt a little silly though because I found out that Jalisco is actually a state in Mexico, with the capital city being Guadalajara. So I asked Omar if I could say “Huevos de Jalisco” or if that sounded completely ridiculous, and he gave me back “Huevos al Estilo Jalisco” which I think we can all agree is more impressive.
My griddle was super helpful here since it was easy to place everything on it at once and only have one thing to clean instead of a lot of small pans. My griddle is one of my favorite tools; I braved Black Friday shopping to get it from Kohls for $10 and I don’t regret it for a minute. Best Black Friday purchase ever! Timing is key while preparing this; it’s best to prepare the cold ingredients ahead of time and then tackle the warm ingredients. Start cooking the eggs when the chorizo is almost finished, and place the warm tortillas on plates once the eggs go on the griddle/skillet.
This is a perfect dish for breakfast or brunch. I changed a few things; the original recipe called for fewer chorizo sausage, a different salsa, and scallions (which I did not add.) I picked up whole wheat tortillas this time to try something a little healthier. We’re switching to whole wheat flour products and brown rice in an effort to make better choices with our food.
We prefer this salsa and much more chorizo than what the recipe calls for. I couldn’t quite figure out exactly how to eat it, so I ended up rolling it up like a taco and enjoying every minute of it. Pasan was much more proper about it and chose to use a knife and fork.
Huevos Al Estilo Jalisco
Makes 2 servings
2 Whole Wheat Flour Tortillas
2 tbsp lemon/lime juice
2 chorizo sausage links
2 tbsp Crumbled Feta Cheese
2 tbsp fresh cilantro
1) Heat the tortillas on the griddle or skillet for a few minutes until they’re warm. Roll them up in tin foil to keep them warm while you prepare the rest of the food.
2) Cut the avocado in half, remove the pit, and chop into small pieces. Put the pieces and the lemon/lime juice into a small bowl so that the avocados do not discolor while the yummy stuff is cooking.
3) Slice the chorizo into thin circles and cook on medium heat on a griddle or skillet until each piece is cooked through. Once the chorizo is almost cooked, crack the eggs onto the griddle/skillet. (If you prefer eggs in a way that is not sunny side up, feel free to prepare them as you would like.) If you do not have a non-stick surface, grease the area with butter before cooking the egg. Heat until the egg white is solid but the egg yolk remains runny.
4) Place the tortillas on plates and layer on the chorizo. Lay the cooked egg on top of the chorizo. Add all the other ingredients around the egg yolk. The cilantro can be either chopped or pulled from the stem and layered on top of the egg.
5) Serve immediately while the eggs, chorizo, and tortilla are all warm.