Authentic Mexican Breakfast Tacos

"Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this."

Ingredients

Original recipe makes 4 servings

6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs 1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce, or to taste
 1/2 cup salsa

Directions 

1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.

2. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.

3. Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.

4. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

Preparation 5 mins, cooking 10 min. It will be ready in 15 mins!

Juicy Roasted Chicken Recipe

Dear reader, 
Today I thought I should make my grandmother's recipe for roasted chicken. She learned it from her German friend and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after."

Original recipe makes 6 servings

• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to tast
• 1 tablespoon onion powder, or to taste

• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed 

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.