Chorizo and Egg Breakfast Tacos with Pickled Jalapeños
Crumbled chorizo and soft scrambled eggs tucked into warm tortillas with a tangy bite.
Dietary
Wheat free, Nut free
Allergens
Dairy, Eggs
Mexican-style chorizo is browned until deeply savory, then folded with softly scrambled eggs and piled into warm corn tortillas. Pickled jalapeños and crumbled queso fresco add a tangy, salty finish that balances the richness of the chorizo. It's a fast, hearty breakfast or brunch that works equally well for a casual weeknight dinner.
Ingredients
- 1/2 pound fresh Mexican chorizo, casings removed
- 8 large eggs
- 2 tablespoons whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 8 corn tortillas
- 1/2 cup pickled jalapeños, drained and sliced
- 1/2 cup queso fresco, crumbled
- 1/4 cup white onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Method
-
In a bowl, whisk the eggs with the milk, salt, and pepper until smooth and slightly frothy. Set aside.
-
Heat a 9-inch skillet over medium heat. Add the chorizo and cook, breaking it up with a spatula, until browned and cooked through, 6 to 8 minutes.
-
Transfer the chorizo to a plate lined with paper towels, leaving about 1 tablespoon of rendered fat in the skillet. Wipe out any excess.
-
Reduce the heat to medium-low and melt the butter in the skillet. Pour in the egg mixture and let it sit undisturbed for 20 seconds, then gently push the eggs from the edges toward the center with a spatula.
-
Continue cooking, folding gently every 30 seconds, until the eggs are just set but still glossy, about 3 minutes.
-
Fold the cooked chorizo back into the eggs and remove the skillet from the heat.
-
Warm the tortillas in a dry skillet or directly over a gas flame, about 20 seconds per side, until pliable and lightly charred in spots.
-
Fill each tortilla with the chorizo and egg mixture, then top with pickled jalapeños, queso fresco, diced onion, and cilantro.
-
Serve immediately with lime wedges on the side.
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Chorizo and Egg Breakfast Tacos with Pickled Jalapeños
Mexican-style chorizo is browned until deeply savory, then folded with softly scrambled eggs and piled into warm corn tortillas. Pickled jalapeños and crumbled queso fresco add a tangy, salty finish that balances the richness of the chorizo. It's a fast, hearty breakfast or brunch that works equally well for a casual weeknight dinner.
25 min 4 servings 480 cal
Ingredients
- 1/2 pound fresh Mexican chorizo, casings removed
- 8 large eggs
- 2 tablespoons whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 8 corn tortillas
- 1/2 cup pickled jalapeños, drained and sliced
- 1/2 cup queso fresco, crumbled
- 1/4 cup white onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Method
- 1
In a bowl, whisk the eggs with the milk, salt, and pepper until smooth and slightly frothy. Set aside.
- 2
Heat a 9-inch skillet over medium heat. Add the chorizo and cook, breaking it up with a spatula, until browned and cooked through, 6 to 8 minutes.
- 3
Transfer the chorizo to a plate lined with paper towels, leaving about 1 tablespoon of rendered fat in the skillet. Wipe out any excess.
- 4
Reduce the heat to medium-low and melt the butter in the skillet. Pour in the egg mixture and let it sit undisturbed for 20 seconds, then gently push the eggs from the edges toward the center with a spatula.
- 5
Continue cooking, folding gently every 30 seconds, until the eggs are just set but still glossy, about 3 minutes.
- 6
Fold the cooked chorizo back into the eggs and remove the skillet from the heat.
- 7
Warm the tortillas in a dry skillet or directly over a gas flame, about 20 seconds per side, until pliable and lightly charred in spots.
- 8
Fill each tortilla with the chorizo and egg mixture, then top with pickled jalapeños, queso fresco, diced onion, and cilantro.
- 9
Serve immediately with lime wedges on the side.