Chorizo and Scrambled Egg Breakfast Tacos
photo by Andi Longmeadow Farm
- Ready In:
- Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
- Whisk eggs and 2 tablespoons cilantro in medium bowl.
- Season with salt and pepper.
- Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes.
- Add green onions and sauté 2 minutes.
- Add egg mixture and stir until very softly set, about 1 minute.
- Remove egg mixture from heat.
- Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half.
- Serve with sour cream and hot sauce, if desired.
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A busy Saturday morning in early February promised to be sunny, but very, very busy. I had chosen this recipe from *PRMR* and I was so glad I did. Not only was this easy, with all ingredients on hand....I was able to whip this right up and feed all the hungry friends we had gathered around the breakfast table. I followed this exactly~although I used yellow cheddar cheese instead of white. I had never just put the tortilla *right on* the stove burner. What a glorious idea! That warmed and charred the tortilla perfectly as well as completely melting the cheese into gooey goodness. I also added a bit of green onion to the top of the cheese while it was melting and this kinda of all melted together to the best tasting tortilla I have ever had! This is a wonderful change to the same old egg wrap, one that promises to make our table quite often. Thank you so much Annacia!
This is how my husband likes his corn and flour tortillas, over the gas flame. Al carbon (charred spots). He likes them this way with just butter too. These are very authentic traditional type of tacos. Corn tortillas are traditional for this recipe. I fry the chorizo, then add the beaten eggs to the pan and mix well with the chorizo until the eggs are done. Other than a little salt for the eggs, no other seasoning is necessary. We don't use cheese or sour cream with chorizo but queso fresco would be the best choice for this recipe if cheese is desired.
Other than using flour tortillas I followed the recipe. I used Recipe #228870 and made the chorizo the night before. The next morning it was a simple stir it together breakfast. I enjoyed the addition of cilantro in this recipe. They were pretty to look at too. Thank you for sharing your recipe! Reviewed for ZWT 3.
What a great brunch this made for DH & this Tex-Mex lover yesterday! I used recipe #12818 by DiB's for the chorizo + flour tortillas in place of corn tortillas (more a burrito than a taco). I served it w/Recipe #57015 by NurseDi, stuffed myself & was so full even later that I could not eat a leftover dinner w/DH. Thx for sharing this keeper w/us. It will definitely be repeated. :-)