Chorizo Egg Taco
Egg and chorizo tacos are the kind of breakfast that wakes you up better than coffee. Savory, a little spicy, and ridiculously satisfying. Crispy, rendered chorizo gets folded into soft scrambled eggs, then tucked into warm tortillas with some salsa and salty cheese. They’re fast, messy in the best way, and guaranteed to disappear the second they hit the table.
Ingredients
- MAKES 2 TACOS
- 4 corn tortillas
- 2 eggs
- small pinch salt
- olive oil
- 75 g Mexican chorizo, 1/3 c
- tomatillo salsa
- queso fresco or feta, crumbled
- cilantro, chopped
Instructions
- In a saute pan, cook down the chorizo until it is fully broken down and browned.
- Add in the eggs and cook, stirring in with the chorizo until eggs are fully cooked. Remove from the pan and set aside.
- In the pan, heat corn tortillas and place them in a tortilla warmer.
- To assemble, take two tortillas and stack them on top of each other. Fill each one with eggs and chorizo and top with tomatillo salsa, queso fresco and cilantro
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