Chorizo Breakfast Bowl

Yield: 12 servings

Ingredients:

  • 2 cups flour
  • Aguila Mexican Hot Chorizo
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 tablespoon butter
  • 2 tablespoons shortening
  • 1 cup buttermilk, chilled

Directions:

  1. In a large mixing bowl add flour, baking powder, and salt. 
  2. Knead in butter, shortening, and buttermilk (dough will be very sticky). Sprinkle flour down on table, take dough out of bowl, and knead dough until it is no longer sticky, but still moist. 
  3. Roll into balls and place on baking sheet and cook for 15-20 minutes at 450 degrees. While biscuits are baking, place Chorizo in skillet. When cooked, add 3 tablespoons of flour and 2 ½ cups of milk, alternating between flour and      milk. 
  4. Add about a tablespoon of bacon grease to the mixture for flavor. Add more milk if mixture is too thick, or more flour if too thin. 
  5. Add salt and pepper to taste. Take a tablespoon and push down into the biscuits to make them into bowls. Pour about a tablespoon of gravy into the bowl, add a slice of the cooked Chorizo. 
  6. Top it with about a teaspoon of scrambled egg and add cheese and/or bacon bits if desired.

Chorizo Crepes

Yields: 18 to 20 crepes

Ingredients:

  • 2  eggs
  • ¾ cup vitamin D milk
  • ½ cup water
  • 1 cup all-purpose flour
  • 12 oz.  Aguila Mexicana “Hot” Chorizo
  • 3 oz. Chihuahua Cheese
  • 3 tbsp. Melted Butter (coating  skillet)

Directions:

  1. In a skillet cook Aguila Mexicana “Hot” Chorizo until done. 
  2. Place all ingredients in a blender and blend on high until smooth. 
  3. Place batter in refrigerator  for ½ hour to let air bubbles to subside. 
  4. Heat a nonstick skillet, brush skillet with melted butter and pour 1 oz. of batter into middle of skillet and swirl to spread evenly. Cook for approx. 30 seconds then remove from skillet and let cool.
  5. Shred Chihuahua Cheese on the crepe, roll and heat until cheese has melted.

Chorizo con Huevos

Yield: 6 Servings

Ingredients:

  • 1 Link Aguila Mexicana “Mild” Chorizo
  • 6 Large Eggs
  • ¼ cup Green Pepper chopped
  • ½ Tomato diced
  • 1 Cup grated Queso Fresco
  • 6 Corn or Flour Tortillas
  • ¼ Cup Onion Chopped
  • 1 Onion diced

Directions:

  1. In  skillet remove chorizo from casing, stir fry over medium heat for 10 to 15 minutes.
  2. In a separate bowl beat eggs and add chopped green peppers and onions.
  3. Add  scrambled egg mixture to cooked chorizo.
  4. Mix, then fold chorizo and eggs over low heat until eggs are cooked.

Serve immediately with warm tortillas