Serious Eats: Recipes

Dinner Tonight: Chorizo, Egg and Raisin Tacos

I must have downed dozens of variations on this dish over the past couple years, and I’ve loved nearly everyone. Because chorizo is highly spiced and ready to go from the outset, it’s a no-fuss, quick-to-the-plate breakfast standard in my household. Some people like their breakfast dishes sweet and delicate, but not me. I’m as starved as a lumberjack before 10 a.m.—at least on the weekends—and the combination of eggs and chorizo never fails.

The variations have included the addition of mushrooms, shaved potatoes, and gobs of salsa, but I’ve never even heard of it with raisins. Had I not found the recipe among the cozy confines of Elise Bauer’s Simply Recipes (terrific site by the way), I probably would have skipped right by to the next Google link. But since I trusted the site, I decided to give the dried fruit another shot, if only to convince the fiancée that the meal would have some fruit in it (she’s a sweet breakfast girl). It certainly added a punch of tang to this dish, and sharpened many of the sloppy corners. It’s an intensely satisfying variation that has me converted. So much so, that I’ve been having it for dinner now, too.

About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.

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