Chorizo Breakfast Tacos Recipe

Cook chorizo

Heat a large skillet over medium heat. Add the chorizo (no additional oil needed for fresh chorizo) and break it up with a wooden spoon. Cook until browned and cooked through, about 6–8 minutes, stirring frequently. Transfer cooked chorizo to a bowl and reserve skillet, leaving rendered fat in the pan.

Scramble eggs

Wipe the skillet if there's excessive grease, leaving about 1 tsp fat. Whisk together eggs, milk, salt and pepper in a bowl until combined and slightly frothy. Return skillet to medium-low heat and add butter from the reserved fat if needed. Pour eggs into the skillet and cook gently, stirring frequently until soft curds form but eggs are still slightly moist, about 2–3 minutes. Remove from heat.

Combine filling

Mix the scrambled eggs with the cooked chorizo in the bowl. Stir in half of the shredded habanero muenster so it melts slightly from the residual heat; reserve remaining cheese for topping. Fold in half of the diced tomato and half of the chopped cilantro into the filling.

Roast or boil tomatillos and jalapeño: place tomatillos and jalapeño on a hot cast-iron skillet or under a broiler and char-turn until softened and blistered, about 6–8 minutes, turning; alternatively simmer in lightly salted boiling water for 5 minutes until soft. Let cool slightly.

Blend salsa: Transfer the roasted tomatillos and jalapeño to a blender with the garlic clove, lime juice, 1 tsp salt and 2 tbsp water. Pulse/blend to a smooth but slightly textured salsa. Taste and adjust salt or lime as needed. Transfer to a small bowl and refrigerate until ready to serve.

Warm tortillas: Heat a clean skillet or comal over medium-high heat. Brush each corn tortilla lightly with 1/8 tsp oil or spray, and warm 30–45 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean kitchen towel.

Assemble tacos: For each taco, place about 2 fl oz (roughly 1/3 cup) of the chorizo-egg filling onto a warm corn tortilla. Top with a sprinkle of the remaining shredded habanero muenster (about 1–2 tbsp), a spoonful (about 1 tbsp) of fresh diced tomato, a few cilantro leaves, and 2–3 thin slices of avocado.

Finish: Spoon about 1 tbsp of salsa verde onto each taco (or serve on the side). Serve with lime wedges and hot sauce if desired. Garnish with additional cilantro and serve immediately while warm.