DAMAGED Cooking: HUEVOS NACHEROS!!!

As a Hispanic, I can attest that there are two things that routinely plague our community: trying to get a job with a faceful of homemade teardrop tattoos and, perhaps more importantly, what to do with those leftover huevos rancheros.



Every Sunday morning I make a pan of BAKED huevos rancheros, with three-to five eggs, a package of lean pork Boulder Sausage Chorizo (who would have though that the best chorizo I've ever had would come from, of all places, Boulder??? I thought the liberal hippies had outlawed meat there in-between shooting seasons of MORK AND MINDY...) and lots--and I mean lots--of onions, peppers, tomatoes, just dump it all in and bake for about half an hour for a fluffy consistency.

But we've always got a bit left. So, like my people are wont to do, I turn limóns into limónade--care to try some HUEVOS NACHEROS? Just add your favorite tortilla chips (I get mine fresh from the Mexi-market) and a little bit of 2% cheese, some fat free sour cream, some homemade salsa (is there any other kind?) and some homemade guacamole.



Astound your friends! They'll think they are eating regular nachos and then they'll taste the chorizo and be all like "Dude, these aren't regular nachos..." and you'll be all like, "That's right! They aren't, you gringo puta! These are HUEVOS NACHEROS! La Raza por vida! Anything for Selenas!"

Seriously though, they are pretty damn tasty.