This isn’t really a recipe but I was pretty excited I made this, technique-wise!
This recipe turned out quite well even if it was just a marinade made from an amalgam of Asian ingredients in the fridge.
I did this to check off my October CL recipe for my sister’s and my recipe challenge, but it’s not a super involved recipe. I liked the flavor of the marinade but my salmon turned out a little dry. This got a little upstaged by the baked potato I made because John loves them and I make them pretty rarely.
My friend Rachel was talking about this dish on Facebook and I suddenly decided I had to make it. I also went down a rabbit hole reading about it – it’s called many names in different regions, including those as weird as American Chopped Suey.
I deviated from her recipe by adding some cheese, and using fresh mushrooms (and a splash of broth to make up for the canned mushroom liquid). So good!
These were really easy, though I think they work better as a component (we had with scrambled eggs; I could also see them in tacos) than on their own. Also, they were a little salty even though I used less salt than the recipe called for. Still not bad, and cool to make chorizo myself.
UPDATE: Confirmed that these are really good as tacos. I did sort of a taco/quesadilla hybrid with two of these for breakfast this morning and wish I could justify eating a second.