This meal brought images of Dr. Seuss’ Green Eggs and Ham to my head. Yes, even though it doesn’t have ham it is still what came to mind. Perhaps because of the rhyme or because I too love green eggs and ham. I don’t know.
Have you ever seen or eaten green chorizo? This is the first time I have ever eaten it and defiantly cooked it. It’s pretty hard to believe considering that I’m Mexican. But alas, I tasted it and it will definitely be in my kitchen more often. I also hope to master a homemade recipe so that I can share with you and especially with those that don’t have it available to them.
At first one might think that the green in the chorizo comes from food dye — this is what I thought and why I avoided it for so long. But in fact it turns out to be that the colour is all natural. Green chorizo’s hue comes from both the green chilies and the spinach leaves (or spinach powder), and sometimes fresh cilantro, that are use in it’s preparation. How about that, the spinach makes it healthier than the red chorizo! (Of course, I highly recommend that you read over the ingredients list to ensure that it is all natural.)
Compared to red chorizo, the taste in green is quite different. Red tends to have a slight tanginess when achiote is used in it’s preparation, and I couldn’t detect it on the green. If you’ve ever eaten Mexican chorizo you’ll know that it in’t typically spicy — this one wasn’t at all. Both are typically made from pork but the addition of spinach leaves gives the green a tiny tiny earthiness. As far as uses, they can both be used the same: to make tacos, stuff gorditas, quesadillas, chilies; in stews or soup or on top of pizza or any other creative way you can think of. For my first time cooking the green chorizo I choose to do it in a classic and one of my favourite combinations: with eggs. In order to use up some extra Poblano peppers I threw them in too. The meal is quite easy to prepare and you’ll hardly dirty up any dishes. Additionally it’s a great meal to prepare the day ahead or enjoy as leftovers.
- 400 grams green chorizo, removed from casing and broken up a bit
- 3 charred, peeled, and cubed Poblano peppers, optional (read instructions here)
- 3 cloves of garlic, minced
- 7-8 medium eggs, lightly beaten
- avocado or olive oil
- fine sea salt, to taste
- crumbled Mexican queso fresco or substitute with Feta cheese
- corn tortillas
- hot sauce or salsa if desired
- If you are choosing to also use the charred Poblano peppers first prepare them then set aside, otherwise proceed. (Additionally if pressed for time you could simply cut up the peppers for a different taste, or leave out altogether.) Add a tiny splash of oil in a large pan, once hot add the chorizo. Saute the chorizo and continue to break up with the spoon. Cook until it begins to caramelise a bit -- but not burn. Drain off any excess fat or oil but do allow a bit of it to stay on the pan, remove the chorizo from the pan and set aside.
- Next add the garlic and sauté for two minutes, then add the cubed (cooked) Poblano peppers to the pan. Add a generous pinch of salt and mix well. Continue to cook until there is no moisture in the pan, then remove the Poblano/garlic mix from the pan. Add about one tablespoon of oil to the pan, then pour in the eggs. Cook and scramble to desired doneness then add back the cooked chorizo and Poblanos. Give the ingredients a good stir. Taste and if needed add a little more salt. Remove from heat.
- Warm up the tortillas and spoon about two tablespoons of the chorizo and eggs into each tortilla. You should eyeball it so that the tacos aren't overstuffed and cause the tortilla to tear. Sprinkle the cheese over each taco and serve right away. If you'd like you can serve beans on the side for a fuller meal.