Saturday, 19 July 2014

Breakfast with MexiGeek: Chimichurri scrambled eggs on blue corn tortillas with habanero sauce and queso fresco

...which is a mouthful to say as well as to eat.

First off: chimicurri is NOT Mexican. It is (I believe) Argentine. It seems to be kind of a "thing" just now. They sell it in supermarkets, and of course in Lupe Pinto's. It was even mentioned in the most recent series of MasterChef.

So this breakfast came together because I was near the end of a bottle of chimichurri, so I fried the sauce in hot oil, because frying sauce is one of the basic techniques of Mexican cooking.

When the sauce was sizzling, I cracked a couple of eggs and scrambled them until they were just done.

On a plate I had two warm blue corn tortillas from The Cool Chile Company and some slices of cured Spanish-style chorizo.

I put the chimichurri scrambled eggs on top of the chorizo, crumbled up some queso fresco from Gringa Dairy and some KANKUN habanero sauce.

Y provecho!

It ain't breakfast if it don't got chiles

It has never occurred to me to cook eggs without some form of chile. I'm not even sure that it's possible.

What I loved about this breakfast was that:

A) I made it up as I went along, and 
B) I made it with a little help from my friends: Cool Chile Company, Gringa Dairy, and KANKUN. Three of the reasons it is possible to cook Mexican food in the UK. 
Also, it was delicious, but that pretty much goes without saying.