Excuse me for asking but have you ever read what is in he chorizo. I
just did after reading your post. Just wondering how you can get it down.
Did you really mean to say you had beers for breakfast.
Matt

Rich McCormack wrote:

> For the last 30 years, our family's traditional Christmas breakfast
> has centered around Huevos con Chorizo served with soft and crisp
> fried corn tortillas and flour tortillas heated on a comal to fold
> around either taco or burrito style. The side dishes (and even the
> chorizo itself) have varied over the years to avoid getting into
> a "traditional rut" but usually include beans and rice, potatoes or
> Sopa Seca de Fideo; chips 'n salsa and Mexican beer. Other things
> that often show up are Pico de Gallo of oranges and jicama, sliced
> avocado or guacamole, small sweet tamales and empanadas or whatever
> else seems like it might compliment the center piece...
>
> Huevos con Chorizo
>
> 1 pound - Mexican-style chorizo
> 1 - medium size, firm tomato, peeled, seeded and chopped
> 1/2 - medium size onion, chopped
> 1/4 - poblano or Anaheim chile, seeded and chopped
> 1/4 - jalapeno chile, seeded and finely diced
> 1 - serrano chile, thinly sliced crosswise
> 1/4 cup - fresh cilantro, chopped
> 1 dozen - fresh eggs, slightly beaten
> as needed - additional lard or vegetable oil if chorizo is lean
>
> Add chorizo to a skillet and break apart with a spatula. If the
> chorizo is in casings, peel or squeeze it from the casing and
> discard the casing. Add a little lard or vegetable oil if the
> chorizo is lean. Sauté for 10 to 15 minutes. Remove chorizo
> with a slot spoon and set aside. Pour off excess fat from the
> skillet, leaving approx. 2 tablespoons. Add tomato, onion, and
> chiles to the skillet and cook until soft. Return the chorizo
> to the pan, add cilantro and eggs and cook until eggs are set
> as desired.
>
>
> This year, per my wife's request, I'm making Chorizo de Toluca for
> the chorizo and eggs. On the side will be brothy beans and fried
> sliced or diced (haven't made up my mind yet) potatoes with chopped
> red and green chiles and onion (essentially Potatoes O'Brien made
> with mild to medium heat chiles instead of red and green bell peppers)
> along with Pico de Gallo of oranges and jicama, chips 'n salsa and
> cervezas to wash it down.
>
> Lookin' forward to it...
>
> Rich