Chorizo & Eggs Pellizcadas
Alexandra Romero
Perfect for breakfast or lunch, these chorizo & eggs pellizcadas are a classic antojito from the Mexican state of Veracruz. Featuring a thick tortilla of sorts with the edges pinched up, these pellizcadas are topped with a drool-worthy combination of perfectly fried chorizo and fluffy scrambled eggs. Best garnished with cheese and green salsa, these chorizo & egg pellizcadas are a quick and easy recipe that will set you up for success.
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Ingredients
4
Portions
  • 500 grams masa dough
  • 1 tablespoon lard
  • 1 tablespoon salt
  • some water
  • some lard
  • some vegetable oil
  • 1/2 cups onion, finely chopped
  • 1 cup chorizo
  • 6 eggs, whisked
  • some cheese, shredded, for garnish
  • green salsa, for serving
Preparation
20 mins
20 mins
Easy
  • In a bowl, mix masa dough, lard, and salt. Add water little by little until the masa dough is hydrated. Form a small masa dough ball. Place masa dough ball in a butcher paper-lined tortilla press and flatten slightly to form a thick tortilla.
  • On a griddle, cook each pellizcada over medium heat for 5 minutes. Remove and place on a chopping board. Using your hands, pinch the sides up to form a tiny wall around the edges. Set aside.
  • In a skillet, heat oil and fry chorizo for 5 minutes or until brown. Add whisked eggs and cook for 5 more minutes. Remove from heat and set aside.
  • Place pellizcadas back on the griddle. Add lard, heat for 2 minutes, and add chorizo with eggs.
  • Serve chorizo & eggs pellizcadas topped with cheese and green salsa on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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