Tex-Mex Chorizo and Egg Breakfast Tacos
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 2 teaspoons olive oil
  • 2 Spanish chorizo links (about 3½ oz.), diced
  • ½ cup bell pepper, diced
  • ⅓ cup red onion, diced
  • 1 jalapeno pepper, seeded and finely diced (optional)
  • 6 large eggs, beaten
  • 8 taco-sized flour tortillas
  • Salt and pepper, to taste
  • 1 ripe Hass avocado, for serving
  • Fresh cilantro leaves, for garnish
  • Hot sauce, for serving (recommended: Cholula)
Instructions
  1. Heat a non-stick skillet on medium heat, and pour in 2 teaspoons of olive oil. Add in the chopped chorizo.
  2. Cook for 3-5 minutes, until the chorizo is crisp. Remove the chorizo from the pan, and set it aside.
  3. Add the chopped bell peppers, onion and jalapeno into the rendered chorizo fat. Saute for 5 minutes, until the veggies become translucent and tender, but not browned. Season with salt and pepper.
  4. Pour in the eggs, then lower the heat to medium-low. Use a heat resistant rubber spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath.
  5. Add the crispy chorizo back into the pan and season the whole mixture with salt and pepper. Continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, though. Try to keep the curds as large as possible.
  6. Dollop a big spoonful of the chorizo scrambled eggs onto a flour tortilla, then serve with a slice of avocado, and some fresh cilantro leaves.
Recipe by Delish D'Lites at http://delishdlites.com/breakfast-recipes/tex-mex-chorizo-egg-breakfast-tacos-recipe/