Yeah, I know the name of my blog is PattiCakes.
But sometimes I like to eat real food.
Really greasy, spicy, heartburn-inducing food…for breakfast.
And by breakfast, I mean like, no earlier than noon.
And by greasy I mean like, Chorizo & egg stuffed bolillos.
Don’t judge me.
Now listen.
I know this is L.A. & I should be working out or eating a piece of lettuce with a deep look of emaciation in my eyes, but forget that.
I’M HUNGRY.
I think Bart Simpson put it best when he said, “You don’t win friends with salad“.
So here it is.
My dirty little breakfast secret.
But honestly, aren’t those really the best kind of secrets to have??
Let me give you the low down on this meal. It’s forgiving and the perfect thing for poor students on a budget. You can add or delete any ingredients that you want.
For instance, I would usually use white onion but since I hadn’t gone to the market in weeks, I used green onion because, well, frankly, it was all I had.
I also like jalapenos.
In everything.
Y’know, I’m no doctor, but that is probably the reason why my esophagus is on fire & I pop Tums like candy.
I’m SO not an egg person but mix it with other foods, like (surprise) jalapenos & spicy meat & BAM!
I’m a fan of huevos…
Um…I won’t go there, but yeah….
Now THIS is where I draw the line at substitutions.
There is nothing like a good Mexican cheese when making this meal.
This is queso fresco.
I got it at the 99 cent store, so no excuses people.
Life is too short to eat crap cheese.
The sizzle chorizo makes in the pan is like angels singing…big fatty angels with high cholesterol.
Ahhh….music to my ears.
I had to put this picture on here because I’ve never seen an avocado with such a monster pit in it.
What kind of genetic mutation had to happen for this monster to develop?
You may be asking, “Should you be eating this”?
Um, did I mention I’m poor?
I ate the hell out of this monster…and that little mutant was GOOD.
Tear a hole in the bolillo just big enough to make a “pocket” and you are ready to fill it!
Line the inside of the bolillo with avocado and cheese. It’s not a pretty sight…but who cares?
We all know you aren’t going to turn down goodness because it’s messy.
Now stuff that ugly little sucker with your egg/chorizo mixture, pour some salsa on it, & plan on attending church on Sunday because you about to eat sin in a bun.
Where’s the recipe you may ask?
Well, I don’t know.
It lives somewhere in my head between the recipe for fudge and the combination to my middle school locker.
Random.
So I’m going to give you the recipe the way it was given to me.
Latino style.
We don’t use cups and teaspoons.
We measure things in relation to the package it comes in, cook it until it smells done, and taste it to know how much more salt to add.
It’s how we roll.
I’ll try my best to provide measurements where possible, but really, you can’t mess this up.
Chorizo con Huevo Bolillos
Ingredients
- 3 eggs, beaten
- pinch of salt
- pinch of pepper
- pinch of paprika
- 1/2 a 12 oz tube of pork chorizo
- 2 large scallions, chopped (you can use any kind of onion here, about 1/4 cup)
- 1 large jalapeno, chopped
- 1 avocado sliced
- 1 package (4 oz) of queso fresco, cotija cheese, or any salty, crumbly Mexican cheese.
- 3 bolillos
Instructions
- Beat 3 large eggs in a bowl using a whisk or fork. Add salt, pepper, and paprika. Set aside.
- Heat a large skillet over medium high heat. Add chorizo and cook about 5 minutes.
- Add jalapeno and onions and continue cooking until vegetables are softened.
- Lower heat to medium and add eggs. Quickly mix eggs into chorizo mixture & continue cooking until eggs are cooked through.
- Using your hands or a serrated knife, cut a opening in the center of the side of the bolillo. Using your hands make a "pocket" inside the roll so you can "stuff" the bolillo. (see photo above)
- Line the inside of the bolillo with avocado and cheese, pressing them into the sides of the pocket leaving room for the filling.
- Spoon in the chorizo/egg mixture and don't be stingy! Fill 'er up!
- Add salsa, more cheese, or any topping of your choice.
- Eat it already!!
© Patricia's PattiCakes