chorizo and all its glory

i really like chorizo.
the first time i had it was in eggs, and after that first taste, i started making chorizo and eggs at least once a week. i have slowed down just a bit, bu ti still love this orange colored sausage. here's what i do:

Chorizo and Eggs (serves 4)

1/2 of the package of beef chorizo
9 eggs, beaten
8 corn tortillas


in a medium skillet, fry the chorizo. bub asked me one day 'how do you know when its done, it doesnt change color or anything'. you know when the texture changes.
beat the eggs, and add them to the pan - you might have the idea to drain the grease- dont do it. just dont.
scramble the eggs into the chorizo until they are all cooked together and sort of look like orange scrambled eggs.

warm the tortillas (either in a separate dry skillet or in the microwave)
serve 'em up with any side you want -rice, beans, fruit, potatoes, sour cream -- you call it.

what do you do with the second half of the package, you ask? well i will tell you what i would do with it, its totally up to you.
i would save it in a ziploc bag for another day.

Chorizo / Guacamole Burgers-makes 8 burgers

1 1/2 lb lean ground beef
1/2 the package of beef chorizo
black pepper to taste
8 slices of monterrey jack cheese
8 hamburger buns, buttered and toasted
2 avocados
2 roma tomatoes
onion powder to taste

in a mixing bowl, use your hands to combine the ground beef, the chorizo, the black pepper. heat a large skillet to medium high. form the meat mixture into 8 patties (put a hole in the middle of each patty so they dont shrink up). cook for 5-6 minutes, flip, cook another 4 minutes. these are really greasy, so you will want to have a plate with a paper towel handy to place the patties after they cook. top each patty with a slice of cheese. toast the hamburger buns.

in a medium sized bowl smash 2 ripe avocados, dice 2 roma tomatoes, sprinkle in some onion powder. slather guacamole on 4 of the toasted buns. stack the cheesed patty on top and serve it up. -- remember that the chorizo will make the meat look reddish, you might warn anyone who is afraid of rare meat that even though it looks red, its cooked. and deeeeelicious.