Ingredients with Measurements:
- 4 bolillos (Mexican bread rolls)
- 4 eggs
- 4 oz. chorizo, casing removed
- 1/4 cup diced onion
- 1/4 cup diced tomato
- 1/4 cup chopped cilantro
- 1/4 cup shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Preheat the skillet over medium heat.
2. Cut the bolillos in half lengthwise and set them aside.
3. In the skillet, cook the chorizo until it's browned and crumbled.
4. Add the diced onion and tomato to the skillet and cook until the onion is translucent.
5. Crack the eggs into the skillet and scramble them with the chorizo mixture until the eggs are cooked through.
6. Season with salt and pepper to taste.
7. Toast the bolillos until they're lightly browned.
8. Spoon the chorizo and egg mixture onto the bottom half of each bolillo.
9. Sprinkle shredded cheddar cheese and chopped cilantro on top of the mixture.
10. Place the top half of each bolillo on the sandwich.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Total fat: 18g
Saturated fat: 7g
Cholesterol: 210mg
Sodium: 800mg
Total carbohydrate: 39g
Dietary fiber: 2g
Total sugars: 5g
Protein: 20g
Substitutions for ingredients:
- Bolillos can be substituted with any type of bread rolls or buns.
- Chorizo can be substituted with any type of sausage.
- Cheddar cheese can be substituted with any type of cheese.
Variations:
- Add sliced avocado or guacamole to the sandwich.
- Use scrambled tofu instead of eggs for a vegan option.
- Add hot sauce or salsa for extra spice.
Tips and tricks:
- Make sure to remove the casing from the chorizo before cooking.
- Toast the bolillos before adding the filling to prevent them from getting soggy.
- Use a non-stick skillet to prevent the eggs from sticking.
Storage instructions:
Store any leftover chorizo and egg mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chorizo and egg mixture in the microwave or on the stovetop before assembling the sandwich.
Presentation ideas:
Serve the sandwich on a plate with a side of salsa or hot sauce.
Garnishes:
Garnish with extra chopped cilantro or sliced jalapeños.
Pairings:
Pair with a side of roasted potatoes or a fruit salad.
Suggested side dishes:
Roasted potatoes or a fruit salad.
Troubleshooting advice:
If the eggs are sticking to the skillet, add a little bit of oil or butter to the pan before cooking.
Food safety advice:
Make sure to cook the chorizo and eggs to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Bolillos are a type of Mexican bread roll that is commonly used for sandwiches and tortas.
Flavor profiles:
This sandwich is savory and spicy with a hint of freshness from the cilantro and tomato.
Serving suggestions:
Serve for breakfast or brunch.
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Region: Mexican