Chorizo Egg Breakfast Tacos (Print Version)
# Ingredients:
01 -
12 ounces Mexican-style chorizo sausage, casings removed
02 -
12 large eggs
03 -
1/2 teaspoon kosher salt
04 -
1/4 teaspoon freshly ground black pepper
05 -
6 tablespoons milk (whole or whatever you have on hand)
06 -
12 5-inch tortillas, corn and flour blend preferred
07 -
1 cup chopped tomatoes (about 2 medium)
08 -
1 ripe avocado, diced
09 -
3 to 4 tablespoons crumbled Cotija cheese
10 -
1/4 cup fresh cilantro leaves, chopped (optional)
11 -
Salt and freshly ground pepper to taste
12 -
Hot sauce for serving (optional)
13 -
Lime wedges for serving (optional)
# Instructions:
01 -
Add the chorizo to a large skillet over medium heat. Break it up with a wooden spoon while it cooks until completely browned. Transfer to a paper towel-lined bowl to drain excess grease.
02 -
Quickly wipe down the skillet with a paper towel (no need to clean completely - the residual oil adds flavor). In a medium bowl, whisk together eggs, salt, pepper, and milk until well combined. Pour into the same skillet over medium-low heat.
03 -
Gently stir the eggs as they cook, making sure to scrape the sides of the pan to form soft egg curds. Keep stirring until the eggs are almost set but still slightly runny.
04 -
While the eggs cook, warm tortillas one at a time in a dry skillet over medium-high heat until slightly charred (about 20-30 seconds per side). Stack them on a plate covered with a damp paper towel to keep warm. Alternatively, stack all tortillas, wrap in a damp paper towel, and microwave for 30 seconds.
05 -
When the eggs are nearly set but still slightly creamy, add the cooked chorizo back to the pan. Stir to combine and warm through, then remove from heat.
06 -
Divide the egg and chorizo mixture among the warm tortillas. Top each taco with chopped tomatoes, avocado, crumbled Cotija cheese, and cilantro if using. Season with additional salt and pepper to taste.
07 -
Serve immediately with hot sauce and lime wedges on the side for an extra kick of flavor.
# Notes:
01 -
Cotija is a crumbly, salty Mexican cheese similar to Parmesan. If you can't find it, feel free to substitute with feta or Parmesan instead.
02 -
These tacos make a hearty breakfast that's perfect for weekend brunches with family or friends.