Sponsored by Sinaloa Hawaiian Tortillas
If you’re looking to switch up your breakfast routine, try making Chorizo con Huevos – basically, spicy sausage with eggs. Sinaloa Hawaiian Tortillas Sales Executive Marco Antonio joined HI Now host Jobeth Devera in our newly-renovated HI Now kitchen to make this popular Mexican breakfast dish, but as Jobeth Devera found out, Chorizo con Huevos is good no matter what time of the day it is.
Chorizo (you can purchase this at your local grocery store)
Sinaloa Hawaiian Tortillas
First, you’ll want to scramble some eggs in a large bowl. Antonio says 10 eggs will feed about 6-8 mouths. Add black pepper but hold the salt because the chorizo will have enough. Set that aside and heat up a skillet with a tablespoon of oil. When ready, throw in the chorizo (about half of the sausage to use with 10 eggs). Wait until the chorizo turns a reddish-brownish color and the edges start crisping up. Remember, chorizo is pork, so you’ll want to cook it thoroughly. When it’s finished, throw in the scrambled eggs and mix with the chorizo. Cook to your liking, then place on a plate. Heat up some Sinaloa Hawaiian Tortillas. You can put the finished Chorizo con Heuvos in a tortilla and wrap it up in a burrito for those in a rush to head out the door, or you can sit down at the table and enjoy your meal by tearing up the tortilla and scooping the chorizo con Heuvos. Eat with your hands and get dirty with it!
About Sinaloa Hawaiian Tortillas
For 25 years the Macias family has been making fresh tortillas in Hawaii at the Sinaloa Hawaiian Tortilla factory. Calling the business, a “family affair” is an understatement. Father, mother, sons and cousins have all played a part in making sure that almost every grocery store and restaurant in the islands carries Sinaloa Hawaiian Tortillas.