Scrambled Eggs with Chorizo

I remember eating this as a kid. It's a great brinner option. Very easy!

1 9-oz. package Mexican-style chorizo, either beef or pork

6 large eggs

Salt to taste

Mexican Style or Fiesta Blend shredded cheese, optional

Cook and stir chorizo in a skillet over low or medium heat until browned, about 5-10 minutes (internal temperature of at least 160°).

Whisk together eggs and salt to taste in a medium bowl until combined. Pour eggs over cooked chorizo in the skillet. Cook and stir until eggs are set, about 5 minutes.

Add shredded cheese, if desired, and stir until melted.

Serve in heated or "soft fried" corn tortillas.

This recipe is very forgiving. Use less chorizo or fewer eggs according to preference. Add cooked potatoes and put mixture in a flour tortilla for a breakfast burrito. Top with avocado, sour cream, salsa, and/or cotija cheese. The key to a successful dish is cooking the chorizo first and then adding the eggs last.