Kankakee

I have been making this for thirty something years after dating a man of hispanic origin for a few years. Even raising my kids on it. They prefered this over pancakes on the weekends. The only thing I did different was to first brown some peeled potato pieces in the leftover chorizo grease and if a quality chorizo I would have to add a bit of butter to brown the the potatos. I would then add back the chorizo then add the eggs and cook. I would also then melt the cheese to the top of the eggs and then scoop out and serve in the tortillas. I usually used flour tortillas that I heated directly on my gas burners, flipping them as they puffed up and toasted. By the way, this is not just a breakfast, this makes a great supper dish as well, it is one of those comfort meals that makes your kitchen smell so fragrant with the spice of the chorizo, and fills the tummies of even those who seem to be bottomless.

I have made these pork chops for 30 or more years, and at first did this exact recipe. However through the years I have tweaked it to my families liking and have found my families favorite way. I brown the chops as stated here with a simple salt and pepper start. After browning the meat, I remove it and place in a casserole pan. I add the onions (lightly salt and pepper them too) into the fry pan with the meat's leftover grease and cook until they are translucent, add the mushrooms and cook another 6-8 minutes or so, I then add 2 cloves minced garlic and continue to cook about 30-45 seconds. I then remove all of the veggies from the pan and put on top of the chops. Then deglaze the pan with 1/2 cup white wine. Be sure to scrape all the bits of brown from the bottom of the pan. I then add the can of mushroom soup and add the milk -cream- or half&half, whatever you have, and mix with a whisk until reheated again. I then add some ground or fresh rosemary and thyme to the sauce and mix well again, then pour over the veggies and meat. I sprinkle with a bit of Paprika, cover with foil and place in a 350 oven for about 1/2 hour. I then remove the foil and cook another 15 min, remove from oven and serve with some creamy mashed potatoes. YUMMMMM-O! So tender and good you'll wish you made double!

It just so happened we had taken a rack ribs out from the freezer when I received this recipe in my email. We picked up the few ingredients we didn't have from the store and made these today. First, I have to say that I didn't expect what this recipe delivered. It was amazing how the ingredients infused into the ribs. The rendering of the meats fat turned into liquid gold when the water evaported, and the meat browned in it. We used a deep chicken frying pan and it worked well. It was large enough to easily brown all the ribs evenly, yet deep enough to place enough water into it to cook them through. We cooked ours about an hour before all the water was gone, and it was perfect. I agree with many of the other reviewers here, the recipes calling for 1/2 of soy sauce is waaay to much sodium flavoring. I do recommend only using half that much, other than that, rock this recipe with whatever your choice of herbs and spices, and for heavens sake, don't skip the browning of the meat in the left over gold that the meat has released, it is really the final touch to this recipe being a grand success. I can't wait to try this recipe with chicken!!!