Terence Carter's Huevos Revueltos con chorizo

This is a recipe inspired by Terence Carter's Grantourismo blog. If you haven't read Lara and Terence's blog then I suggest you catch up here or follow them on twitter @gran_tourismo



I was fairly faithful to Terry's excellent recipe here with just a few tweaks. I cooked the chorizo and onion at a very low heat for about 30 minutes, a bit longer thanTerry's recipe, during which  I added half a freshly chopped chili, some dried chili flakes, some Tabasco, French sea salt, three (!) types of crushed pepper and a teaspoon of Hungarian Paprika. This gave it a rather unusual smokiness which worked well with the chorizo.

I was tempted to add a splash of red wine but I drank too much of it last night. Having slowly forked through 4 eggs, which went from looking like, ahem, vomit, to some sort off Foo Yung off-shoot to the final result of a startingly golden-red big drizzly lump of egg heaven known as Huevos Revueltos con chorizo....

The only other changes were to swap corn chips, refried beans and queso molido for hot buttered toast; and some grated  cheddar;  mainly because I cooked fajitas last night and  as I know from my time in Mexico, refried beans two meals in a row can be intestinally challenging, so to speak. The result was a big steaming plate of happiness!















By Stuart for RTWflights





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