chorizo - 500 grams (remove casing before cooking)
tomatoes - 5 (for sauce, char-grilled)
serrano peppers - 7 (for sauce, char-grilled)
onion - 1 medium (one piece, char-grilled and sliced)
garlic cloves - 3 (char-grilled)
salt - watch the video to see (to taste)
water - watch the video to see (a little, for blending sauce)
oil - watch the video to see (for frying chorizo)
refried beans - watch the video to see (to serve on the side)
Instructions
Char-grill sauce ingredients: Char-grill the tomatoes, onion, garlic, and serrano peppers on a griddle until well tanned and roasted.
Prepare chorizo: Heat oil in a casserole dish and brown the chorizo (after removing its casing) until golden.
Make the sauce: Remove the charred onion and garlic. Place tomatoes, chilies, onion, and garlic in a blender with a little salt and water, then blend until smooth.
Cook chorizo with onion: Add sliced onion to the browned chorizo and cook briefly.
Prepare eggs: Beat the eggs with a little salt.
Combine eggs and chorizo: Add the beaten eggs to the chorizo mixture, stirring continuously to prevent sticking and to cook the eggs evenly.
Add sauce: Pour the blended sauce into the chorizo and egg mixture and let it simmer briefly.
Serve: Serve the chorizo and egg dish hot with refried beans and optionally with tortillas smeared with beans.