½ cup (4 fl oz/355 ml) Austin Beerworks Peacemaker (or other American amber)
8 oz (227 g) chorizo, bulk
4 Tbs (½ stick) butter
3 flour tortillas, cut into strips, triangles, or whatever shape you like
1 cup yellow onion, diced
1 green bell pepper, diced
1 tomato, seeded and rough chopped
8 large eggs, lightly beaten
½ cup shredded cheddar or pepper-jack cheese
1 bunch cilantro, chopped
1 Fresno chili, sliced (leave the seeds in if you want more heat)
Sliced avacado (optional)
Lime wedges (optional)
Salt and fresh cracked black pepper
In a large mixing bowl, whisk together the eggs and ½ cup (4 fl oz/118 ml) of the beer (drink the rest while you’re cooking).
Heat a large non-stick pan over medium heat. Add the chorizo and mix with a whisk to break up into small pieces. Cook until no pink remains. Remove the cooked chorizo with a slotted spoon, leaving the fat in the pan. Add the butter and wait until it begins to crackle. Add the flour tortilla strips and fry until crispy.
Add the onion, pepper, and tomato to the flour tortilla strips and cook until the onion is tender and translucent. Return the cooked chorizo to the pan. Add the eggs, stirring quickly and constantly, until the mixture is cooked through. Fold in the cheese. Season to taste with salt and pepper.
Garnish with more tortilla strips, cilantro, Fresno chili slices, avacado slices, and lime wedges.
Beer suggestions: Pair with a Vienna lager such as Devil’s Backbone Vienna Lager or Samuel Adams Boston Lager.
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