SW Chorizo Egg Skillet with SW Folk & Americana

Chorizo is one of our favorite sausages to cook with because it is not only delicious, but is also pretty versatile. You can make a variety of Latin American/Spanish dishes with it, spice up your brunch/breakfast, and more. This dish goes the brunch route (although, you can eat it whenever – perhaps for a late night snack…), has LOADS of southwestern flavor, and actually has some health benefits too!

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Deciding on what grooves to pair with this dish was admittedly kind of difficult. We definitely wanted to incorporate the Southwest aspect into the tunes and felt that the Folk/Americana vibe from that region would be a great match. Well, finding Southwestern Folk and Americana artists for our playlist was a lot tougher than we expected. However, we were able to gather a sampling of artists from or closely related to those genres that either stylistically represent OR sing about the lovely American Southwest.

The Grooves:

This playlist includes a wide variety of sub-genres that all fall within the broader Americana/Folk/related family and features musicians/bands from as early as 1929, in addition to up-and-coming artists. One of the newer groups we would like to showcase is Run Boy Run. The instrumentals are extremely impressive and the vocals are exceptional. Hailing from Arizona, they are one of the best new(ish) folk/bluegrass acts we have come across. I strongly urge you to check them out, even if you’re not a HUGE grass-junkie or folk-fan.

The Grub:

While chorizo probably isn’t the healthiest food from a grease content perspective, this meal actually has a considerable amount of nutritional goodness. Almost all of the ingredients are fresh and natural. Even the beans and spices – being the only non-fresh ingredients – are still healthy and can all be found in organic varieties.

Everything for this recipe is very easy to find, especially now that it’s farmers’ market season. We grabbed the chorizo at the Fresh stand at the Tremont Farmers’ Market and picked up the eggs there as well. Had it been later in the season, we could have purchased close to everything we needed there.

Ingredients:

  •  1/2 lb. chorizo (loose or with casings removed)
  • 3 eggs
  • 1/2 cup chopped onion
  • 1/3 cup diced tomato
  • 1/2 cup black beans
  • 1/2 lime
  • 1/4 cup chopped cilantro
  • 1 tbs minced garlic
  • 1/4 tsp cumin
  • 1/8 tsp salt
  • 1/8 tsp cayenne pepper

Directions:

  1. Cook chorizo on med-high in large skillet while breaking it up for 6-8 minutes. Depending on fat content in sausage, you may need to add a bit of oil.
  2. In another pan, add splash of oil and cook onions, beans, and spices. Cook while occasionally stirring for about 5 mins on medium and then add to large skillet with chorizo.
  3. Whisk eggs well in separate bowl, pour and mix into skillet. Remove from heat once eggs are cooked.
  4. Transfer to individual or serving plate (you could also place over platter of tortilla chips). Garnish with chopped cilantro, tomatoes, and lime slices. You could enjoy as is, eat it with tortilla chips on the side, or even use it as taco filling. We also had some Mexican-style pickled jalapeños, onions, and carrots, along with some sour cream, on the side.

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The American Southwest has such a unique and fabulous subculture that is not only apparent in it’s fabulous food and music. Through our research, we came across some very impressive art, home decor, poetry, and other great cultural representations.  Hopefully, we’ll be able to experience it all (food, music, and the rest) out in the actual Southwest at some point in the future.

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