But that's another topic - more later.
So, two Asturians and one Galician get together in New Jersey in the 1960s and start up Los Galleguitos, a line of Spanish recipe chorizos. I picked up a package of their 'chorizo primera' at a Sedano's (latin grocery) in Hollywood, Fla.
FYI, the province of Asturia is in northermost Spain. It's on the Atlantic Ocean side and faces the Bay of Biscay. Galicia isn't too far away, also on the Atlantic side. It has a border with northern Portugal.
To my taste, Palacios (a Spanish import) is still the one to beat. But this one is decent, and by that I'm not sure if I mean I'm beginning to acquire a taste for the Spanish style chorizos or this Los Galleguitos brand is better than average. I'm leaning toward "better than average," but I am getting used to Spanish chorizos.
There's no mistaking the differences between Spanish style and Mexican style chorizos. Mexican is usually fresh processed and soft; you still have to cook it. Spanish is pre-cooked, hard like a pepperoni and the spice mix is different.
There's something tangy about Spanish-style that takes awhile to get used to. Some are too tangy. I don't know how to describe them more accurately. They almost have a citrus quality, but I couldn't point to one and say, "Orange!" In any case, the Palacios won me over because it's so smooth -- that recipe doesn't have so much tang/tart to it.
Maybe another way to describe this is to use wines as an analogy. Generally speaking, wines with too much tannin are less desirable. That's why wine tasters aerate -- get the wine to "breath" -- before drinking.
Los Galleguitos has that tang, but it's not as strong as I've found in some other brands. In other words, I can work with it.
I'm going for a Cuban sense of order with this breakfast (they like to separate their food items, whereas, Mexicans are more inclined to heap a lot of items together).
Low heat: take your time. Okay, TRY to take your time. Maybe you should wait until Saturday? Let the chorizo (chopped) simmer on a grill. Three or four minutes go by, you're slicing onion, red bell pepper, poblano (you may have noticed by now that I never use green bell pepper), and add that to the heat.
You did put vegetable oil on the grill first?
Parallel to this, on a second heat source, your comal is hot and the corn tortillas as getting a tan. Freckle that flat bread up!
Last on the grill -- but not last on the plate -- is one egg that we'll cook over easy. Otherwise, it's going to make a mess and confound our "separate but equal" presentation.
I like my eggs over easy almost running, so I flip them pretty quick. No, they don't break. It takes practice.
Now, about them Florida avocados. I've been buying them lately because the Hass avocados are so much more expensive here. I'm used to Hass, never used a Florida until I moved to South Florida. But they're not as buttery and making guacamole with these things is a challenge. I think it's because they have more water content and this dilutes the potency you find in a Hass.
I have noticed that the Florida avocados hold up better in the fridge, though. Cover an open one with cellophane and it will last longer than a Hass.
Well, if I come up with a better recipe, I'll share it. In the meantime, we have guacamole on the side! Pretend it's great.
I sprinkle a hard, salty latin cheese (cotija or something similar) over the egg ... and dig in.
Buen provecho!
