Mexican Scramble with Ravenswood Salsa Borracha by La Fundidora

When you’re planning your next barbecue, buy a few bottles of drunken salsa. It's delicious with a bag of...
Contributor

Lorena Meschoulam

When you’re planning your next barbecue, buy a few bottles of drunken salsa. It's delicious with a bag of tortilla chips, or you can incorporate the salsa into your dishes. La Fundidora’s new gourmet drunk salsas are infused with wine: Ravenswood Salsa Borracha and Salsa Macha are updated versions of traditional recipes; contemporary riffs on salsas made with alcohol. Lorena, a long-time California resident, met Joel Peterson, the founding winemaker of iconic Sonoma winery Ravenswood, fell in love with his County Series wines, and developed the salsas as La Fundidora’s first new offerings since it got off the ground three years ago. Try it as a topping for an egg scramble.

2
Servings
114
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons butter, divided
  • 3 large eggs
  • ½ Pound chorizo
  • ¼ white onion, diced
  • 1.5 Cups kale, chopped
  • Ravenswood Salsa Borracha by La Fundidora

Directions

Over medium heat, preheat skillet on stovetop and melt 1 tablespoon of butter. Cut chorizo into ½-inch thick slices, and add to skillet. Sauté until golden brown, about 6-7 minutes. Set aside.

While the chorizo is cooking, preheat a new skillet with ½ tablespoons of butter. Combine kale and onion, and add to skillet. Saute for 3-4 minutes, until kale becomes deep green and onions soften (they should be crisp to the touch).

Melt the remaining butter in a third pan. Stir in eggs, scrambling lightly by gently folding eggs into each other from the outside in. Cook until done, but still fluffy, about 5 minutes.

Top with several spoonsful of Ravenswood Salsa Borracha by La Fundidora, to taste, for smokiness and spice. Serve with chorizo, and kale and onion mixture.

Nutritional Facts

Total Fat
4g
6%
Sugar
7g
8%
Saturated Fat
1g
4%
Cholesterol
6mg
2%
Carbohydrate, by difference
17g
13%
Protein
4g
9%
Vitamin A, RAE
1022µg
100%
Vitamin C, total ascorbic acid
62mg
83%
Calcium, Ca
113mg
11%
Choline, total
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
20µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
27mg
8%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
42mg
6%
Selenium, Se
1µg
2%
Sodium, Na
449mg
30%
Water
138g
5%

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.