Monday, May 30, 2011

#41 - Chorizo con Huevo with Tortillas de Harina

We know how to make corn tortillas, (and they taste pretty good with Mamu's rice and beans), but we have yet to make flour tortillas. And flour tortillas go great with chorizo con huevo for breakfast, so it seemed like a good time to try them both out.

Chorizo con Huevo with Tortillas de Harina

From Mamu
There are a lot of the same ingredients here as when we made the chorizo quiche, and that's because eggs and chorizo taste wonderful together.
To make the tortillas, the first thing you need to do is to add together the flour, salt and Crisco, and then make sure that there are no clumps.
After adding water, you form a big ball of dough, and then form a dozen little balls.
You can't use a tortilla press with these, so it's time to whip out the rolling pin, and get flattening.
Then, while the tortillas are cooking, it's a good time to get your chorizo started. The chorizo con huevo part is super easy, and once you've thrown away any excess fat, it's no harder than making scrambled eggs.
Can you say sabroso? Because this was a perfect breakfast. Like we already said, chorizo and eggs go quite well together, and the flour tortillas are a perfect vessel for them. Or you can go with butter and jelly on the tortilas. Whatever you want.

And according to Mamu, it's really easy to reheat the tortillas if you keep them in the freezer, so we're set for a few more meals with them. Though, they shouldn't last too long now.
Buy yourself some chorizo, get your rolling pin ready, and make this for breakfast. Or lunch or dinner, whatever's closest.

Tortillas de Harina
  • 2 1/2 cups unsifted flour
  • 1 tsp salt
  • 4 Tbs Crisco
  • 1/2 - 3/4 cup warm water
  1. In a large bowl, mix together the flour and salt with hands.
  2. Add Crisco and mix, with fingers, separating all clumps.
  3. Add water in small batches and mix well.
  4. Roll dough into a large ball, adding more water or flour until consistency is not too sticky or dry.
  5. Wrap dough in plastic wrap and let sit for 10 minutes.
  6. Separate dough into 12 equal pieces and form these into smaller balls.
  7. Using a rolling pin, roll into flat tortillas on a floured wooden board.
  8. Stack tortillas, using small pieces of wax paper to separate each one.
  9. Heat a griddle over medium to medium-high heat.
  10. Cook tortillas, using a spatula to flatten edges and flip twice until slighly browned.
*Extra uncooked tortillas can be frozen for later use.

Chorizo con Huevo
  • Vegetable oil
  • 1 link of Mexican chorizo
  • 2 eggs, beaten
  • Cooked tortillas
  1. Heat a small amount of vegetable oil over medium heat.
  2. Remove the casings from the chorizo, and pick out all noticeable white pieces of fat.
  3. Cook chorizo until crisp.
  4. Add the eggs and cook, scrambling together with the chorizo.
  5. Serve with warm tortillas de harina.

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