Chorizo Scramble with Tomatillo Crème Fraîche | CUESA

Ferry Plaza Farmers Market »

OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

Mission Community Market »

OPEN! Thu 3pm-7pm

Chorizo Scramble with Tomatillo Crème Fraîche


Scott Youkilis, Hog & Rocks and Maverick

This recipe was demonstrated for CUESA’s Market to Table program on October 1, 2011.

Recipe will please 6 people any morning of the week, especially Saturday and Sunday.  Serve with a Paloma or Mimosa.

1 pound ground pork
2 tablespoons chili powder
1 teaspoon cayenne pepper
½ yellow onion, finely minced
3 garlic cloves, finely minced
1 teaspoon kosher salt
2 teaspoons tequila
1 teaspoon red wine vinegar

Add all sausage ingredients to a mixing bowl of stand-up mixer except the tequila and red wine vinegar. Using the paddle attachment, mix ingredients on low speed and slowly add tequila and red wine vinegar. Mix until fully incorporated.  Keep cold in fridge until it’s time to make the eggs.  This can be completed as many as 3 days ahead of time and it also freezes well.

Pico de gallo
10 Early Girl tomatoes, small dice
1 red onion, small dice
1 bunch cilantro, minced
1 jalapeño, minced
Juice of 1 lime
Salt and pepper, to taste

Combine all ingredients in a bowl, taste and season liberally with salt and pepper.

Tomatillo crème fraȋche
Vegetable oil
3 tomatillos, husks removed and split in half
2 avocados, halved, pit removed and flesh scooped out
1 cup crème fraȋche or sour cream
Juice from ½ lime
Salt, to taste

Heat cast iron pan or non-stick pan over high heat and add a little vegetable oil.  Sear tomatillos (cut-side down) until very charred.  Remove and add to a blender with avocado, crème fraȋche and lime. Blend until smooth.  Add a little water if consistency is too thick.  Season well with salt and keep cool in the refrigerator until ready to use.  This will oxidize after 48 hours, so try and do this as close to game time as possible.

To finish
4 pasilla chilies, diced
1 dozen eggs, cracked into a bowl and whisked with a fork
Pico de gallo
Tomatillo crème fraȋche
12 small fresh tortillas, warmed

1.     In large non-stick pan, cook chorizo over medium-high heat.  Remove chorizo from pan, trying to keep some of the rendered pork fat in pan. 

2.    Add pasilla chilies and cook until they start to color; add eggs.  DO NOT OVER STIR!  The pan needs to stay hot and over-stirring will cool it down. Stir occasionally at first and let eggs start to solidify.  Add chorizo back in and cook until eggs are firm. Remove from pan and garnish with Pico de gallo and tomatillo crème fraȋche.  Serve with warm tortillas and your favorite brunch-time libation.  Olé!

Photo by Barry Jan


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »