Chorizo breakfast tacos
Ingredients:
- 2 to 3 whole large eggs
- pinch of salt
- 3 to 4 ounces chorizo
- 2 to 3 teaspoons butter
- ground black pepper to taste
- 3 six-inch flour tortillas (recipe here)
- 2 to 3 ounces Monterey Jack, pepper Jack or cheddar, shredded
- your favorite salsa (my recipe here)
Directions:
Crack your eggs into a bowl and season with salt. Whisk to combine and set aside.
Cook the chorizo in a medium pan over medium heat for around 8 to 10 minutes. Move the meat to a paper-towel-lined plate to drain and wipe out the pan.
Place the pan back over medium-low heat and add butter. When the butter is melted and foamy, swirl the pan to let the butter coat the bottom surface, and then add the eggs. Season the eggs with ground black pepper. Cook the eggs, stirring with a spatula, until they are set, but not fully cooked. They should still look a bit moist. Move the eggs over to one side of the pan and then add the chorizo back into the pan to warm up again.
When the eggs are almost fully cooked, place three tortillas stacked on a plate covered by a lightly damp paper towel into the microwave for 20 to 30 seconds. This will soften the tortillas and get them ready for taco time.
To build the tacos, add a bit of shredded cheese on top of each tortilla. Then cover that with eggs and chorizo. Add any salsa or garnish, and for a true taco stand experience, wrap each tortilla in a small piece of aluminum foil or parchment for 2 to 3 minutes to warm and soften everything. Serve and enjoy.
Notes:
If you want to adjust this recipe for more or fewer than three tacos, I personally think 1 large egg per taco is about right for a serving size. The meat you can basically guess at, but an ounce or two is more than enough for a single taco. I think the filled breakfast taco should contain more egg than meat. I think somewhere between 1/2 and 1 ounce of shredded cheese is plenty for each taco that you are making.