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Thick, home made corn tortillas, chorizo fresca (fresh pork sausage), eggs, onions, peppers, tomatoes, cilantro and queso cotija (a salty, dry grating cheese somewhat like parmesan).
Make your own corn tortillas if you possibly can- they are just so much better than store bought.
Use good, fresh chorizo- the ingredients should include nothing but pork, vinegar, salt and spices. If you can’t get authentic chorizo in your area, Chorizo de San Manuel in Edinburg, Texas can ship it to you.
Remove sausage from casing and cook in a heavy pan over medium heat, breaking it apart with the side of a wooden spoon. When the sausage is nearly done (about 8 minutes), add a finely diced jalapeño and some chopped onion and tomato and cook until soft, about 2-3 minutes.
Meanwhile, press some tortillas (ground field corn, water and lime), toast on a comal and keep warm.
Add eggs lightly beaten with a tablespoon of goat milk and some fresh cilantro to the sausage and scramble until eggs are set.
Serve eggs over tortillas and top with queso cotija. Pass hot sauce.
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