Lightly flour a flat surface (a cutting board will work). Assemble the tacos by layering chorizo, soft scrambled cheesy eggs, avocado slices, sliced green onions and salsa or hot sauce. Add salt and pepper to taste. Thank you! If breakfast is the most important meal of the day, then these easy spicy breakfast tacos … You can even prep the avocado up to eight hours ahead of time; just be sure to toss it in lime juice, which will prevent the avocado chunks from browning. Repeat until lightly brown. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Keep in mind, however, that regardless of which chorizo you choose, the spice and salt factor could vary quite a bit—that’s why I’ve called for a modest amount of salt and pepper for the scrambled eggs. The first time I ate a breakfast taco, it was one of those “Why didn’t I think of this before?” moments. Grilled Shrimp Tacos with Mango Avocado Salsa, Buffalo Cauliflower Tacos with Ranch Sauce, Bagel Breakfast Casserole with Sausage, Egg, and Cheese, Freezer Breakfast Burritos with Sausage, Eggs, and Salsa Verde, Read more about our affiliate linking policy. Pull up a chair! In a medium bowl, whisk the eggs with the salt, pepper, and the milk, and then pour into the skillet and turn the heat to medium low. There’s plenty of time to do this as you scramble the eggs. Made this, added hot sauce. Add green onions and sauté 2 minutes. Easy enough for a weekday morning, yet delicious enough for a weekend brunch. Yes, please! Serve with hot sauce and wedges of lime on the side. Whisk eggs and 2 tablespoons cilantro in medium bowl. The tacos will be just as great, albeit with a different texture and flavor. You can brown the chorizo in the evening and refrigerate it in a covered bowl. When I would go over to my grandparents’ house, my grandma was willing to make any kind of breakfast food I wanted, but she specifically made amazing chorizo and egg tacos. While the sausages are in the pan, smash them into small pieces with a utensil. First time commenting? The flour gives the tortilla “bendability” while the corn adds flavor. I realize that is why I love that specific variation of the taco — because it’s easy to make. His blog is Eat the Love and his first cookbook is Marbled, Swirled and Layered. So, every time I eat this specific taco, I feel that I am taking part in Texan culture as well as keeping up the unspoken agreement that my grandma and I have with each other. Use a spoon to mix flour and water together. Cook the onions until translucent, 3-4 minutes. Of course, for a fancier weekend brunch, you can up the ante and make a buffet of toppings. 3 Warm the tortillas: While the eggs are cooking, warm the tortillas one at a time in a clean, dry skillet over medium high heat. Spread the egg whites onto the cooked sausages. Chorizo and Egg Breakfast Tacos Serves: 2 people Cooking time: 25 minutes Chorizo & Egg Ingredients: 4 eggs cooking oil 2 kielbasa sausage links Tortilla Ingredients: White Wings Flour Tortilla Mix 2 cups of hot water Instructions for chorizo and egg: Heat pan to medium to high temperature. Leave them stacked and covered while you assemble the tacos. 5 Assemble and serve the tacos: Divide the filling between tortillas, or let people assemble their own tacos right from the pan. Cut through the sausages and scrape everything but the casing into the pan. Depending on how much time you have, you can cook the chorizo and eggs together. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. All photos and content are copyright protected. Did you know you can save this recipe and order the ingredients for. Once the egg whites turn white, break the yolks and scramble the eggs, mixing them with the sausages. Move the warm tortillas to a plate as they are ready, and cover with a damp paper towel. Any residual oil will help flavor the eggs. Different variations of this delicious dish include bean and cheese tacos, bacon and egg tacos, and carne guisada tacos. (See our recipe for How to Make Fluffy Scrambled Eggs.). All of these choices are great picks, but my personal favorite has always been the chorizo and egg taco. Add egg mixture and stir until very softly set, about 1 minute. Here are the simple steps for making Mexican Chorizo and Egg Tacos: Crack a dozen eggs into a bowl. It's a great way to feed a crowd in the morning. Shredded lettuce, arugula, or chopped kale, 12 ounces Mexican-style chorizo sausage, removed from casing if necessary, 6 tablespoons milk, whole or whatever you have on hand, 12 5-inch tortillas, preferably corn and flour blend, 1 cup chopped tomatoes (about 2 medium tomatoes), 1 /4 cup chopped cilantro leaves (optional). Enjoyed by ALL! Once everything in the pan is cooked, separate any excessive oil from the food.

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