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Eggs With Chorizo Borracho Recipe


Eggs With Chorizo Borracho Recipe
Barbecue Biscuits and Beans by Bill Cauble and Cliff Teinert

Choclytcand

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Ingredients
  • 10 eggs
  • 1 pint cottage cheese
  • 8 oz Monterey Jack cheese, grated
  • 1/2 stick butter
  • 4 poblano peppers, roasted, peeled and chopped
  • 2 jalapenos, seeded and chopped
  • Sift together:
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1 tbs baking powder
  • Chorizo Borracho:
  • 1 lb lean ground beef
  • 1 lb ground pork
  • 4 tbs chili powder
  • 1 tbs black pepper
  • 1 tsp salt
  • 1 tsp ground cumin
  • 2 cloves garlic, crushed
  • 1 jigger or 1 oz tequila

Directions
  1. Preheat oven to 350 degrees
  2. Beat eggs; combine with sifted ingredients. Add cheese, butter and chiles. Mix well. Pour into 9x13-inch Pyrex or nonstick dish. Bake for 40 minutes or until center is set and lightly browned.
  3. Chorizo Borracho:
  4. Combine all ingredients in a bowl and mix thoroughly. Place in ziplock bag and refrigerate 2-3 hours or overnight to allow flavors to blend with meat. Or use immediately.
  5. Cut into squares and serve with salsa, avocado or Chorizo Borracho

Not quite what you're looking for? See more Breakfast / Eggs
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