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Ingredients
- 2 tablespoons lard or vegetable oil (see note above)
- 2 tablespoons finely chopped white onion
- 6 ounces (180 g) chorizos, skinned and roughly crumbled
- 6 ounces (180 g) tomato, unpeeled and finely chopped (about 3/4 cup)
- 5 extra-large eggs, lightly beaten with salt
Method
- Heat the lard in a frying pan, add the onion, and fry gently without browning for 1 minute.
- Add the crumbled chorizo and cook over low heat until the fat has rendered out and the meat is just beginning to brown.
- Raise heat, add the tomato, and cook until the juice has been absorbed-about 4 minutes.
- Add salt to the eggs and stir them into the tomato mixture.
- Cook over medium heat, stirring and turning them almost constantly, until the eggs are set-about 5 minutes.
- Adjust seasoning and serve immediately with corn tortillas.
