Chorizo And Scrambled Egg Breakfast Tacos |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I was fortunate enough to come across some fresh chorizo and needed a delicious recipe to showcase it. This is one of those showcase recipes. For a vegetarian version, substitute Soyrizo for the chorizo. Make some guacamole for the tacos, if so inclined. Read more . I am frequently inclined. Enjoy. Adapted from Bon Appétit . Ingredients:
4 corn tortillas |
1 cup grated extra-sharp white cheddar cheese (or your favorite _ i like manchego here, too - or a queso of choice) |
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) |
guacamole (optional) |
Directions:
1. Brush large nonstick skillet with olive or vegetable oil.
2. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs.
3. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
4. Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper.
5. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes.
6. Add green onions and sauté 2 minutes.
7. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
8. Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute.
9. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro.
10. Fold each tortilla in half. Serve with sour cream, hot sauce and guacamole, if desired.
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