Friday, May 24, 2013

Chorizo and Scrambled Egg Breakfast Tacos

In my second installment of my taco cooking trifecta, I tackle breakfast tacos. I've had my share of breakfast burritos out, but I didn't want to go that big for my weekend breakfast. Plus, I had a solid amount of chorizo left over from earlier in the week, so this seemed a perfect fit. There aren't too many ingredients, the process was simple, and the end result was awesome. This recipe comes from Epicurious.Awesome site for recipes.

Chorizo and Scrambled Egg Breakfast Tacos (serves 2)

  • 4 corn tortillas
  • 1 cup grated extra-sharp white cheddar cheese
  • 4 large eggs
  • 4 tablespoons chopped fresh cilantro, divided
  • 7 ounces fresh chorizo sausage, casing removed if necessary
  • 4 green onions, sliced
  • Sour cream (optional)
  • Hot sauce or salsa (optional)


Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.

Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.

Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.

No comments:

Post a Comment