Cinco de Mayo is coming and I like to make special food for the family. This year I was given George Duran’s recipe for a Chorizo Scrambled Egg Taco Breakfast and it will be the perfect way to start the day! We have three different time frames that the family leaves so this is the perfect breakfast to make ahead of time, keep it warm, and then they can make their own breakfast tacos. If by chance the kids don’t like chorizo you can always substitute with your favorite sausage; either way, it’s delicious!
Chorizo Scrambled Egg Taco Breakfast
2016-04-14 11:58:23
Ingredients
- 6 eggs
- 1 tablespoon olive oil
- 2 chorizo links (about 7 ounces)
- 1 medium onion
- 1 cup cilantro, divided
- 1 medium tomato
- 1 cup sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1 cup sharp cheddar
- 10-12 corn flour tortillas
Instructions
- Mix sour cream, lime juice, and salt in a bowl and put aside.
- Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Place in IMUSA tortilla warmer or aluminum foil and set aside.
- In an IMUSA non-stick sauté pan add olive oil and bring to medium-high heat. Sweat onions for about one minute and add diced chorizo.
- Cook for 5-6 minutes until chorizo is browned.
- Add half of the cilantro and all of the cooked chorizo to beaten eggs and mix. Bring eggs back to the IMUSA pan and cook on low heat, mixing from time to time.
- Place cooked eggs, cheddar cheese, diced tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas.
- Allow everyone to assemble their own breakfast tacos.
Make Ahead Meals For Busy Moms https://makemealforbusymoms.com/
Hi Lisa, this would be a great contribution to Food on Friday: Eggs over at Carole’s Chatter. Please do bring it over to join in the fun. Cheers