Ingredients

Adjust Servings:

	4 corn tortillas
	1 cup grated extra-sharp white cheddar cheese
	4 large eggs
	4 tablespoons chopped fresh cilantro, divided
	7 ounces fresh chorizo sausage, casing removed if necessary
	4 green onions, sliced
	sour cream (optional)
	hot sauce (optional) or salsa (optional)

Nutritional information

976

Calories

637 g

Calories From Fat

70.9 g

Total Fat

31.6 g

Saturated Fat

528.8 mg

Cholesterol

1806.8 mg

Sodium

27.1 g

Carbs

3.9 g

Dietary Fiber

1.9 g

Sugars

56.3 g

Protein

345g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chorizo And Scrambled Egg Breakfast Tacos

Name: Chorizo And Scrambled Egg Breakfast Tacos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: American
Ingredients: : 4; : 1; : 4; : 4; : 7; : 4

Features:

Cuisine:

American

This is how my husband likes his corn and flour tortillas, over the gas flame. Al carbon (charred spots). He likes them this way with just butter too. These are very authentic traditional type of tacos. Corn tortillas are traditional for this recipe. I fry the chorizo, then add the beaten eggs to the pan and mix well with the chorizo until the eggs are done. Other than a little salt for the eggs, no other seasoning is necessary. We don't use cheese or sour cream with chorizo but queso fresco would be the best choice for this recipe if cheese is desired.

50 min
Serves 2
Easy

Ingredients

Directions

Chorizo and Scrambled Egg Breakfast Tacos,These breakfast tacos are only as spicy as the chorizo and salsa that you choose but they definitely pack flavor.,This is how my husband likes his corn and flour tortillas, over the gas flame. Al carbon (charred spots). He likes them this way with just butter too. These are very authentic traditional type of tacos. Corn tortillas are traditional for this recipe. I fry the chorizo, then add the beaten eggs to the pan and mix well with the chorizo until the eggs are done. Other than a little salt for the eggs, no other seasoning is necessary. We don’t use cheese or sour cream with chorizo but queso fresco would be the best choice for this recipe if cheese is desired.,These tacos made a wonderful breakfast. I had some leftover chorizo so it made this recipe so easy to make. DH really enjoyed them so they will be made often. Made for Everyday is a Holiday, March, 2014.

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	Brush Large Nonstick Skillet With Olive or Vegetable Oil. Char Tortillas Over Gas Flame or Directly on Electric Burner Until Blackened in Spots, Turning With Tongs. Arrange Tortillas in Single Layer in Skillet. Sprinkle Each Tortilla With 1/4 Cup Grated Cheese and Set Aside.
2 Done	Whisk Eggs and 2 Tablespoons Cilantro in Medium Bowl.
3 Done	Season With Salt and Pepper.
4 Done	Saut Chorizo Sausage in Heavy Medium Nonstick Skillet Over Medium-High Heat Until Cooked Through, Breaking Up With Back of Spoon, About 5 Minutes.
5 Done	Add Green Onions and Saut 2 Minutes.
6 Done	Add Egg Mixture and Stir Until Very Softly Set, About 1 Minute.
7 Done	Remove Egg Mixture from Heat.
8 Done	Cook Tortillas in Skillet Over High Heat Until Beginning to Crisp on Bottom, but Still Soft and Pliable, About 1 Minute. Divide Egg Mixture Among Tortillas and Sprinkle With Remaining 2 Tablespoons Cilantro. Fold Each Tortilla in Half.
9 Done	Serve With Sour Cream and Hot Sauce, If Desired.