Chorizo and Scrambled Egg Breakfast Tacos
Bursting with bold, south-of-the-border flavor, these zesty breakfast tacos give you a reason to rise and shine. Creamy, luscious eggs and sharp Cheddar engulf the spicy chorizo. Slightly crisp corn tortillas mean this can be a quick breakfast or a more leisurely knife-and-fork operation. Serve this dish for a casual family brunch, but be sure to make plenty for everyone: with such crowd-pleasing ingredients, these tacos disappear quickly. If you want to skip the chorizo, try using other breakfast meats or even a vegetarian sausage.
Recipe information
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Brush a large nonstick skillet with olive or vegetable oil. Char the tortillas over a gas flame or directly on an electric burner until blackened in spots, turning with tongs. Arrange the tortillas, overlapping, in a single layer in the skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
Step 2
Whisk the eggs and 2 tablespoons cilantro in a medium bowl. Season with salt and pepper. Sauté the chorizo sausage in a heavy medium nonstick skillet over mediumhigh heat until cooked through, breaking up with back of spoon, about 5 minutes. Add the green onions and sauté 2 minutes. Add the egg mixture and stir until very softly set, about 1 minute. Remove the egg mixture from the heat.
Step 3
Cook the tortillas in the skillet over high heat until beginning to crisp on the bottom but still soft and pliable, about 1 minute. Divide the egg mixture among the tortillas and sprinkle with the remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.
