Got Chorizo?

Feels good to be back on this blog, it's been a while! Life has been full since school began.

This week I made two dishes with Mexican Chorizo. I've used it before and always love the depth of flavor it gives a dish but this week I went on inspiration alone. No googling for the recipe, just what I thought would work and it was yummy.

Mexican Chili (Large Family size)

5 Cups Dry Pinto Beans Cooked (with broth)

2 lbs. Beef Chorizo (Food For Less Beef Version made there but you could use prepackaged I suppose)

2 Cans Stewed Tomatoes w/ Chilies

1/2 bag frozen Trader Joe's Sweet Corn (or use a whole bag if you like)

1 Chopped Onion

2 Tbs. Chili Powder

1 Tbs. Garlic Powder

Salt and Pepper to taste

Cook Chorizo in a skillet and add to stew pot or large Crock Pot. Add all other ingredients cook till corn and onions are tender. For Crock Pot you can leave on warm for the day or afternoon. It depends on how hot your pot gets but don't put it on high or it will burn. The dish is all ready pretty much ready except for the veggies and the spices working through and getting "happy".

Mexican Egg Bake

1 tube pork chorizo

1 can green chilies

1 cup shredded cheddar cheese

12 eggs

1/2 cup milk

1 tsp salt

3 flour (or 4-5 corn) tortillas cut in cubes (I use a Pampered Chef Pizza cutter to do strips and then turn the strips to make cubes)

Cook chorizo in skillet. Scoop into 13X9 baking dish leaving as much of the chorizo fat in the pan still. Saute the tortilla cubes in chorizo fat till coated a bit and a little crispy. Scatter on top of cooked chorizo in baking dish.

In a large bowl beat eggs, add salt, chilies, and cheese one at a time. Pour over chorizo and tortillas and bake for 30- 40 min. at 350 or until egg is cooked. Overcooking will dry it so watch out!