All the commercial wet (not cured) Mexican chorizos in Baja that I have tried have not impressed me. Too much vinegar, too much something, something else, couldn't put my finger on it.
In one of Rick Bayless' recent shows on PBS, he visited the grill restaurants of DF (Mexico City, natch) and highlighted chorizo and cheese cooked separately and then mixed.
Well, that got me to thinking.
Take eight ounces of chorizo (Burr). Cook over medium low heat and reserve.
Pour the chorizo liquid back into the pan and then add
leftover baked potatos, sauté until browned.
Also, separately sauté mushrooms (white, but field would be much better) with white onions and garlic. Cook over medium heat until the onions are transparent.
Grate a medium hard cheese, preferably Noche Buena Manchego (also a mix Manchego, Chihuahua and Quesillo is excellent).
Mix up 4-6 eggs in a bowl, preferably Bachoco brown.
Add the chorizo, mushrooms, onions and garlic back into the pan (large), stir, pour eggs over, add cheese on top. Cook until the bottom sets and then put in oven and broil until the top browns.
This dish is heaven on earth. Good right out of the oven, good after sitting on the counter for a time, and still good when you wake up at *odark thirty* hungry and pull it out cold from the fridge.