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Street-Style Breakfast Tacos

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Breakfast, Brunch – Mexican
By Kelly Djalali – Serves: 1
Prep Time: 5 Minutes – Cooking Time: 8 Minutes – Total Time: ~15 Minutes

Mexican chorizo scrambled with eggs, topped with crema, hot sauce, onions and cilantro, folded in a toasted corn tortilla. Perfect Breakfast Tacos!

Ingredients

  • 4 oz. Mexican Chorizo
  • 3 Eggs
  • Drizzle Olive Oil
  • 3 Corn Tortillas
  • Cilantro
  • Scallion, sliced thin, or Diced White Onion
  • Crema or Grated Cheese
  • Hot Sauce

Instructions

1

In a nonstick pan over medium heat, cook the chorizo, breaking it up as it cooks.

2

As the chorizo is cooking, whisk thee eggs together until well-combined.

3

Set a separate, large pan on a separate burner on medium heat with a drizzle of olive oil. Once the oil is beginning to shimmer, place three corn tortillas in the pan and reduce the heat to medium-low.

4

When the pieces of chorizo are smaller and darker in color, reduce the burner heat to medium-low and pour the whisked eggs into the pan with the cooked chorizo. Stir constantly until the eggs are cooked through and remove from heat.

5

Flip the tortillas and remove from heat as soon as they begin to become pliable and slightly toasted.

6

Spoon the chorizo egg mixture into the corn tortillas.

7

Top with crema (or cheese), hot sauce, diced white onion (or scallions), and cilantro leaves.