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Mexican Scrambled Eggs with Chorizo Recipe

Mexican Scrambled Eggs with Chorizo Recipe

6 servings



1 large tomato, chopped

1/2 cup sliced green onions

2-3 teaspoons finely chopped serrano or jalapeno chilies

2 small cloves garlic, minced

Chorizo, crumbled

9 eggs, lightly beaten

1/4 cup fat-free milk

Salt and pepper, to taste

Tomatillo Sauce, warm

6 corn or flour tortillas, warm


Tomatillo Sauce:

1 1/2 pounds tomatillos, husked

1/2 medium onion, chopped

1 clove garlic, minced

1/2 small serrano chili, minced

3 tablespoons chopped cilantro

2-3 teaspoons sugar

Salt and white pepper, to taste


Saute tomato, green onions, chilies, and garlic in lightly greased large skillet under tender, about 5 minutes. Add Chorizo and cook 3 to 4 minutes. Add combined eggs and milk and cook over medium heat until eggs are set, stirring occasionally, season to taste with salt and pepper. Serve with Tomatillo Sauce and tortillas.


Tomatillo Sauce:

Simmer tomatillos, covered, in 1 inch water in large saucepan until tender, 5 to 8 minutes. Cool, drain. Process with onion, garlic, serrano chili, and cilantro in food processor or blender until almost smooth. Cook sauce in lightly greased large skillet over medium heat until slightly thickened, about 5 minutes. Season to taste with sugar, salt and pepper.

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