Mexican breakfast

If you want a few tor tilly yas around here you had just make them.

And if you want green chorizo to go with your breakfast eggs you had just make that too.

It is green as in fresh chiles instead of dried red chiles, and fresh green herbs instead of dried herbs like regular chorizo, whatever you consider chorizo, Spanish sausages or loose wet Mexican mixture, this is all pork and fresh vegetables and I see it can take a bit more garlic and more capsaisin heat.

I like to get cheese to melt on the pan and harden and burn a little bit, but it is not so easy to control with everything else in the pan, each requiring their own tenderness. Like extra cheese on a cheeseburger that extends beyond the meat patty, drapes when it is covered and forms a cheese skirt that crisps on the flat griddle. It is the first thing people nibble off, to tidy it up and enjoy the best bit first.