There is a slight problem with the picture above. Can you guess what it is? That’s right, no chorizo. I saw this breakfast item on a menu in Austin Texas. I was ordering lunch but the breakfast menu, plastered on the wall next to the lunch menu, caught my eye. I quickly zeroed in on “Huevos de Chorizo con Chipotle Sauce” (loved that the word sauce was in English). Scrambled eggs with chorizo sausage served with beans and rice, all drizzled with a creamy chipotle sauce. I ended up going for the burritos which were very good but I never got to try the huevos. Well that dish is the inspiration here. I fried my eggs rather than scramble, added Liquid Smoke® and unfortunately didn’t have chorizo in the house. But I know it would be awesome with the eggs. Definitely next time, chorizo and beans and rice will be ridding shotgun on my plate.

I fry my eggs a little differently than most so either give it a try or make them you own way. Also the sauce goes well on salads, burgers, grilled chicken and just about any Tex-Mex or Mexican recipe. Keep what’s left over in the fridge.

INGREDIENTS:

For the sauce

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 chipotle pepper in adobo, chopped
• adobo sauce from 11 oz can of chipotles in adobo
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 tablespoon lime juice
• pinch of salt

For the eggs and chorizo

• 1/4 cup chorizo, removed from skin and browned in a skillet
• 3 large eggs
• pinch of salt
• non-stick spray
• 1 tablespoon of my Desert Dust seasoning mix found here (or your favorite southwestern style mix)

PREPARATION:

For the sauce

Pick the largest chipotle pepper from the can and set aside. Now fish out the remaining peppers and transfer them to a plastic container, shaking off the excess adobo sauce and back into the can. Store the peppers (except for the large one) for future use in the fridge.  Chop the large reserved pepper. Mix all ingredients with the chopped chili and the collected adobo sauce in a food processor until well blended. Adjust with salt if needed. I like to keep mine in a squeeze bottle so it is handy.

For the eggs and chorizo

Like I said, the way I fry my eggs may be a little different. I take a small sauce pan, spray it with Pam®, place it over medium heat, crack the eggs, sprinkle a little salt and Desert Dust on them and cover. I cook them until dry, about 5 minutes or so. I like them this way rather than fries in grease or butter. Normally I like grease and or butter on anything, but these eggs just seem to accept the sauce a bit better. When done, gently slide the eggs out and onto a plate. Add the cooked chorizo, sprinkle on a little more seasoning and drizzle on the chipotle sauce. Serve with refried beans and rice if you like.

Serves 1

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