Eggs With Chorizo Borracho |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Barbecue Biscuits and Beans by Bill Cauble and Cliff Teinert 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
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