I've never made chorizo at home before, being unable to buy some from a Mexican market up in here in Montana (as there are none), so when I saw a home-made sausage stand at the local farmer's market, I decided to ask if he had any chorizo. To my surprise, he did! He assured me it was lymph node free, and the leanest, cleanest, tastiest chorizo I could ever find. I decided to scramble it up with some eggs from a local chicken-raiser and an organic, local red potato.
I first boiled the potato until it was mostly cooked, then cut it into cubes and pan-cooked them with salt, pepper and a tiny bit of oil. I next began to cook the chorizo most of the way through before adding the eggs and then the potatoes. The chorizo was extra lean, so it mixed in completely with the eggs, resulting in a not-quite-traditional look, but the taste was amazing, and spot-on. Served with a little Tapatio and freshly cooked tortillas. =]
These are the uncooked tortillas I like to use; they're super tastey and way better when you're the first to cook them. I highly recommend uncooked torts if you can find them. Costco sells some good ones too.
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