Street-Style Breakfast Tacos
Mexican chorizo scrambled with eggs, topped with crema, hot sauce, onions and cilantro, folded in a toasted corn tortilla. Perfect Breakfast Tacos!
- 4 oz. Mexican Chorizo
- 3 Eggs
- Drizzle Olive Oil
- 3 Corn Tortillas
- Scallion, sliced thin, or Diced White Onion
- Crema or Grated Cheese
- Hot Sauce
In a nonstick pan over medium heat, cook the chorizo, breaking it up as it cooks.
As the chorizo is cooking, whisk thee eggs together until well-combined.
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.
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.
Flip the tortillas and remove from heat as soon as they begin to become pliable and slightly toasted.
Spoon the chorizo egg mixture into the corn tortillas.
Top with crema (or cheese), hot sauce, diced white onion (or scallions), and cilantro leaves.