Chorizo and egg tacos are a delicious and satisfying dish, perfect for breakfast or any time of day. Here’s a simple recipe to make them:
Ingredients:
- 8 small flour or corn tortillas
- 8 ounces chorizo sausage, casings removed if necessary
- 6 large eggs
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- Optional toppings: shredded cheese, salsa, diced avocado, chopped cilantro, lime wedges
Instructions:
- Cook the Chorizo: In a large skillet, cook the chorizo over medium heat, breaking it apart with a spoon as it cooks. Cook until the chorizo is browned and cooked through, about 5-7 minutes. Remove the cooked chorizo from the skillet and set aside.
- Prepare the Eggs: In a bowl, whisk together the eggs with a pinch of salt and pepper until well beaten.
- Cook the Eggs: Heat the vegetable oil in the same skillet over medium heat. Once hot, pour in the beaten eggs. Let them cook undisturbed for a minute or two until the edges start to set.
- Combine Eggs and Chorizo: Use a spatula to gently fold and scramble the eggs as they continue to cook. When the eggs are almost set, add the cooked chorizo back to the skillet and stir to combine. Cook until the eggs are fully set and the chorizo is heated through.
- Warm the Tortillas: While the eggs are cooking, warm the tortillas. You can do this by wrapping them in a damp paper towel and microwaving them for 20-30 seconds, or by heating them in a dry skillet over medium heat for about 30 seconds on each side.
- Assemble the Tacos: Spoon some of the chorizo and egg mixture onto each warmed tortilla. Add any desired toppings, such as shredded cheese, salsa, diced avocado, chopped cilantro, or a squeeze of lime juice.
- Serve: Serve the tacos immediately, and enjoy!
Feel free to customize these tacos to your liking by adding or substituting ingredients. They’re versatile and delicious however you make them!
