Sonora Breakfast Dog Recipe
Preparation:
- Cook the chorizo over medium heat in a heavy skillet, break up the sausage with a wooden spoon. When sausage is brown, remove from pan with slotted spoon and drain on paper towels.
- Pour out any fat that is remaining in the skillet, add 2 tablespoon of butter, and melt over medium heat. Add onions and sauté until translucent.
- Beat the eggs with fork or whisk for 30 seconds in a mixing bowl. Add salt and pepper to taste, then stir in the cheese. Add the remaining butter to the skillet with onions; when melted, return sausage to the skillet and heat for 1 minute. Pour in the egg mixture and cook over medium heat, lifting cooked portion of omelet until the eggs are no longer runny. Fold in half and serve with steamed rice as an accompaniment. You can make 2 large omelets with this recipe.
Ingredients:
- 16 ounces chorizo sausage, casings removed
- 4 tablespoons unsalted butter
- ½ cup finely chopped anion
- 6 large eggs
- Salt
- Freshly ground black pepper
- 1 cup grated sharp Cheddar cheese
- Steamed rice (optional)
Calm Down
This recipe will feed a gaggle of chihuahuas, curious little dogs that prefer each other's company to that of other dogs. By the time the Spanish invaded México in the sixteenth century, chihuahuas filled a large amount of roles in Aztec society. Revered by wealthy Aztecs, who believed that the blue-colored versions were sacred guides who led the souls of the dead through the underworld, the dogs were the object of religious sacrifice. At the other end of the spectrum, the peasants, who valued the appeasement of hunger more than canine spiritual guidance, often made a meal of these tiny animals.
The spice of chorizo and the tang of Cheddar cheese will help to warm the blood of this delicate dog on a cold day.
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