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Breakfast Tacos for Dinner (With Eggs & Chorizo)

Author Notes: Note about chorizo: Mexican chorizo is the norm and more appropriate for taco tradition. Mexican chorizo is fresh sausage that is usually removed from the cas (…more) —Leanne Brown

Serves 4

For the tacos:

  • 1tablespoon olive oil or butter
  • 1onion, chopped
  • 4 1/2ounces green chiles (1 small can)
  • 12ounces Mexican chorizo
  • 12small corn tortillas
  • 8eggs
  • Salt, to taste
  • 1cup shredded Monterey Jack or cheddar cheese
  • Chopped cilantro, for topping
For toppings and add-ons:

  • Salsa
  • Sour cream
  • Avocado, chopped or sliced
  • Lime wedges
  • Scallions, chopped
  1. In a pan on medium heat, warm the olive oil or butter. Add the onion, green chiles (if using), and chorizo (see headnote) and sauté until the onions become translucent and the sausage is cooked, about 5 minutes.
  2. In another pan on medium heat, toast the corn tortillas one or more at a time, just until they have a little bit of brown on each side. Set aside.
  3. In a bowl, lightly whisk the 8 eggs with a pinch of salt to just to break up the yolks.
  4. Turn the heat down to low and add the eggs to pan, gently stir the eggs into the vegetables and sausage to form loose curds.
  5. Sprinkle the cheese over the eggs and mix until the eggs are scrambled and cooked to your preference. I like to leave them a little sloshy since they are creamiest that way.
  6. Arrange a plate with 3 toasted tortillas and top each with a generous heap of egg and sausage mixture. Top with a sprinkling of cilantro and any other toppings you have handy. Repeat until you have served all 4 people.
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