pdb: “You must have a stomach like a spall liner.”

I should clarify the recipe a bit. You don’t drink the shot of mezcal, you cook with it. Here’s how I do it:

Chop up the veggies and throw ‘em in the pan, along with the shot of mezcal. Cook over medium-low heat until the mezcal cooks off. This gives the veggies a nice smoky flavor.

Add the chorizo and cheese, mixing thoroughly with a spatula. The grease from the sausage will keep everything from sticking to the pan, while the melted cheese will hold everything together nicely. I normally dump in a bunch of hot sauce at this point, too.

Once the chorizo falls apart and starts cooking, throw in the eggs and scramble everything together. Cook ’til it’s done.

Note that all the alcohol burns off, so you’ll want to have a beer on standby.