Breakfast Chorizo Tacos
This is an easy make ahead friendly meal that you can whip together with some fresh eggs on any busy morning.
Ingredients
- Soft shell tortillas (corn or flour)
- Eggs
- Spanish chorizo (This hard stick chorizo is cured and dried)
- Cotija cheese (violife feta for dairy-free)
- Cilantro
- Jalapeno
- Radish
- Pico de Gallo or salsa of your choice
- Optional- hot sauce
Instructions
- Prep: thinly slice the raw jalapeño, radish and chop the cilantro leaves.
- Slice the hard stick of Spanish chorizo and then cut into slices and then into strips. Cook the chorizo pieces on medium heat until the fat has rendered and size has reduced. Line a plate with paper towels and place cooked chorizo over to soak up excess grease.
- Cook the eggs however you prefer – scrambled, sunny side up, over hard. Sprinkle sea salt and cracked black pepper over yolks. If you need tips for cooking perfect eggs, I outlined cooking tips in NOTES section below.
- Heat the tortillas in a skillet or in the oven. A trick to get softer tortillas is to get them slightly damp with water. You can dip them or spray them lightly, then when you place them on the heating source they will gently steam and become soft. Don’t over heat them or they will dry out and crack. Just warm them so that they are pliable.
- Assembly of the tacos- Arrange in the following order bottom to top: radish, eggs, salsa, chorizo, cheese, cilantro, jalapeño.
- Sprinkle additional hot sauce on top if you desire.
Notes
-Use Spanish chorizo – dried and cured into a hard stick(how pepperoni and salami typically comes).
-Salsa recommendations- I used pico de Gallo for a refreshing, hydrating tomato flavor but other great options are green mild salsa verde, chipotle or a little adobo sauce.
-If you would like vegan cheese, I recommend violife feta which has a very creamy and salty flavor that is similar to Cotija Mexican cheese.
Tips for cooking eggs:
-For scrambled eggs, add a splash of water, milk or cream(approximately 1 Tbsp), add cracked black pepper and a pinch of sea salt and scramble. Add butter to a hot skillet, when the butter is melted spread it around to cover the bottom of the pan. Pour the scrambled eggs into the skillet and cook on low. Use a spatula to push the edges to the center after the bottom has cooked. Flip, the egg to cook the opposite side.
For sunny side up eggs, turn the heat to low and allow the eggs to cook slow so that they cook sufficiently through without the bottom burning or dehydrating.
For over hard eggs, cook longer and flip. You can break the yolk so it can run over the whites and thin out.