Description
Add a little kick to your breakfast with these tacos. A touch of Spanish chorizo adds color and taste. These will be a hit with the family.
Ingredients
- FOR THE EGGS:
- 4 ounces, weight Chorizo Sausage Links
- 2 whole Eggs
- FOR THE ASSEMBLY:
- 2 whole Corn Tortillas
- 1 whole Roma Tomato, Sliced
- ¼ whole White Onion, Thinly Sliced
- ¼ cups Fresh Cotija Cheese
- 1 sprig Fresh Cilantro, Chopped
Preparation
Heat a skillet on medium-high heat. To make sure the skillet is hot, wet your hand and sprinkle some water on the skillet. If it quickly evaporates you are ready to cook the chorizo.
Remove the casing of the chorizo and place in the skillet. Using a wooden spoon, flatten and break apart the chorizo as it cooks. Try to get the chorizo broken into small pieces. Cook for about 5 minutes. Remove from the skillet and place on a plate.
Grab a bowl, crack the eggs into it and beat the eggs. Add eggs into the skillet that you cooked the chorizo in. Scramble until they are no longer runny. Add the cooked chorizo and continue scrambling for another 2 minutes. Place the mixture on the plate where the cooked chorizo was.
Now, lower the heat to medium and warm the tortillas in the same skillet. Place them in the skillet one at a time, and heat until warm to the touch.
Assembly: Place the tortillas on a clean plate and add eggs, tomato, onion, crumbled cotija cheese and a few leaves of cilantro.
