Oh, God, what’s up?
I am Hilah.
This is Hilah Cooking.
Okay, so you know how sometimes maybe when you didn't get enough sleep or you didn't
get quality sleep or you wake up and somehow magically there’s still like 800 cc’s
of booze in your bloodstream and basically you feel like shit, and the only thing that’s
going to make it better is some sloppy sex and a greasy breakfast, and 20 hour marathon
of the Price is Right on the boob tube.
All right, I am going to show you how to fix that second part of the equation.
Breakfast tacos!
What’s up?!
Okay, here’s the stuff that you need.
Hold on.
I’m really tired.
Okay, I am going to get started now.
[MUSIC] [Chorizo and Egg Breakfast Tacos ]
Okay, so here’s what you need, eggs.
Eggs are a very important part of any hungover breakfast because they contain cysteine which
is an amino acid that helps your body clean up all the booze metabolites that are totally
wacking your system out.
Chorizo is delicious, and it’s a pork product which we all know is perfect pretty much any
time of day, but it’s also really greasy and highly seasoned, so you don’t really
have to add anything else, and that really simplifies the whole process, and then also
you need tortillas.
Flour tortillas seem like they go off better when you have gut rot, but you could use corn
or you could just say f-you tortillas!
I am just going to eat this chorizo and eggs.
Whatever, let’s make it happen.
So I am going to scramble up the eggs.
This is how you crack an egg.
I made that sound with my mouth.
I don’t know.
I figure like an egg and a half per person, but go ahead and throw another egg in there.
What the hell?!
Whoa, that egg cracked crazy.
Look at that.
All right.
Check for shells since my egg cracking abilities are apparently pretty sucky, and then whisk!
Perfectly beaten, but now I am going to turn on my skillet.
I am going to let it get pretty hot because of what I’ve heard is that you let it pre-heat,
and then the metal expands and it closes up all the little microscopic pores, and it makes
for a smoother surface, so you have less stickage, so we’ll let that heat up for a little bit,
and we’ll open the chorizo, and so this is Mexican chorizo which is different than
Spanish chorizo which is a hard sausage, and this is a, which is like a smoked sausage
I believe.
This is a fresh sausage, so it’s got a casing which this looks like plastic which is cool
because I don’t like it when it’s all like pig intestines.
That kind of freaks me out.
So, weeeeeeeee!
I am going to cut that little tail.
Set that down ever so gently on the counter, and then I push it out of the tube [laughs].
Wow!
It’s really oily!
It’s lots of grease coming out.
It’s going to be good!
So I just kind of break it up.
I mean, you know how to cook sausage right?
It’s basically what we’re doing here, cooking sausage.
I am going to turn it down a little bit just because.
It’ll probably take about eight minutes or something.
So it’s pretty finely ground sausage, and it’ll break up into teeny-weeny chunks if
you let it, but I like to keep it chunkier, so I am going to not mess with it for a while
and let it sort of make delicious, chunky chunks of sausage that I will put in my mouth
later while I am on the couch.
All right, I think I lied about the eight minutes because it’s been more like three
minutes and it looks done, so I take that back about the eight, and I make it three
instead.
So now we’re going to, probably should take some of the oil out and then fry the eggs
in the same skillet, so I am going to push this over to the side, and it’s bright orange.
It’s really beautiful from the paprika that’s in it.
So you want to make sure that you leave a little bit of oil for the eggs to fry in.
I am going to leave my chorizo pushed over to the side so I can have just one little
area for the eggs, and then they’ll kind of keep separated, then we can mix them together
later.
So redistribute the oil.
Ready, one shot, don’t mess it up Hilah.
Weeeeeee!
All right, beautiful.
Look at that.
It’s all orange and yellow, and it looks like a sunset or a tequila sunrise which I
wish I had right now.
So eggs are sitting on the bottom, and I am just gently turning them and mixing them around.
So as the eggs cook, I am just slowly incorporating the chorizo, but I want to get the eggs kind
of almost done before I really mix it all together, and some people like their eggs
kind of wet, but that freaks me out, so I am going to.
I like them pretty well done.
Oh, my God.
Look at the delicious chorizo bits.
Ahhhhhhh!
I can hardly contain myself.
All right, I am going to go ahead and mix it all up.
Gently, gently.
This looks really amazing.
Okay, so this is done just about.
I am going to take it off the heat and just let it sit in the hot skillet and it will
continue cooking a little bit while I heat up the tortillas on the stove like we’re
in a real Mexican restaurant or something.
Hot, hot hot!
So just like maybe five second on each side and it softens it up and makes it taste a
little fresher.
Tortilla down, and now we’re going to put our delicious filling in it.
Holy moly!
All right, try to, you know, give everybody equal sort of part of eggs and chorizo.
You don’t want to overwhelm with one or the other.
So about that much.
Mmmmmmm!
Tacos.
Fold that baby over.
Tacos on me everybody.
I am going to eat it now because I am starving.
Doo doo doo.
Look at my happy face when I eat this taco.
Mmmmmmm.
It’s pretty amazing taco if I do say so myself.
So, there you go.
You’re going to be glad that you watched this episode when you make these tacos.
See ya.
[MUSIC]