Mexican > Mexican Fritadas

Mexican Fritada with Chorizo Recipe

Ingredients with Measurements:
- 1 pound chorizo sausage, casings removed
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro

Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk

Step-by-step instructions:
1. Heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 8 minutes.
2. Add the onion, red and green bell peppers, jalapeño pepper, garlic, cumin, smoked paprika, oregano, salt, and black pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
3. In a mixing bowl, whisk together the eggs and milk. Pour the egg mixture over the chorizo and vegetables in the skillet. Sprinkle the cheese on top.
4. Reduce the heat to medium-low and cover the skillet. Cook until the eggs are set and the cheese is melted, about 10 minutes.
5. Sprinkle the cilantro on top of the fritada. Serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking chorizo and vegetables
Medium-low heat for cooking eggs and cheese
Serving size:
4 servings

Nutritional information:
Calories: 485
Fat: 39g
Carbohydrates: 9g
Protein: 25g
Sodium: 1180mg

Substitutions for ingredients:
- Mexican chorizo can be substituted with Spanish chorizo or Italian sausage
- Red and green bell peppers can be substituted with any color bell peppers
- Jalapeño pepper can be substituted with serrano pepper or poblano pepper
- Cheddar cheese can be substituted with any type of cheese

Variations:
- Add diced tomatoes or canned diced tomatoes with green chilies for extra flavor
- Use leftover cooked potatoes or sweet potatoes instead of or in addition to the vegetables
- Add sliced avocado on top before serving

Tips and tricks:
- Use a non-stick skillet for easier clean-up
- Make sure to remove the casings from the chorizo before cooking
- If the fritada is not setting in the middle, place the skillet under the broiler for a few minutes to finish cooking the eggs

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.

Presentation ideas:
Serve the fritada on a large platter and sprinkle with extra cilantro and sliced avocado.

Garnishes:
Fresh cilantro, sliced avocado, diced tomatoes, and sour cream

Pairings:
- Serve with warm tortillas or crusty bread
- Pair with a side of refried beans or black beans
- Serve with a side of Mexican rice

Suggested side dishes:
- Refried beans
- Black beans
- Mexican rice
- Guacamole and tortilla chips

Troubleshooting advice:
- If the fritada is sticking to the skillet, use a spatula to gently loosen it from the bottom of the skillet before flipping it over.
- If the fritada is too dry, add a splash of milk to the egg mixture before pouring it over the chorizo and vegetables.

Food safety advice:
- Make sure to cook the chorizo until it is fully cooked through to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Fritada is a traditional dish from Ecuador that is typically made with pork and hominy. This Mexican version uses chorizo and eggs for a delicious breakfast or brunch dish.

Flavor profiles:
Spicy, smoky, savory, and cheesy

Serving suggestions:
Serve for breakfast, brunch, or dinner.

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Region: Mexican

Taste: Spicy, Savory, Tangy, Rich, Smoky