This year I’ve been mostly learning to cook Chinese dishes (Ma Pa Tofu, Salt & Pepper Tofu, Stir Fry Rice, etc.), but recently I’ve put the wok away and have been cooking with chorizo. My favorite dish so far is this chorizo and egg skillet recipe, but I add beans and tortillas. I also like to use our own broth instead of water with chicken boullion cubes.
It’s interesting to compare the chorizo from Casa Gaudalupe with the chorizo from Avedano’s up on Bernal.
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