Bauhaus Tacos Recipe

Cook the chorizo

Heat a large nonstick or cast-iron skillet over medium heat. Add the chorizo (no added oil necessary if using fresh chorizo). Break it up with a spatula and cook, stirring occasionally, until fully cooked and browned, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a bowl, leaving about 1 tablespoon of fat in the pan. If the chorizo is very lean, add 1 tsp neutral oil to the pan.

Scramble the eggs

Wipe the skillet clean and return to medium-low heat. Add 1 tablespoon butter and let it foam. In a bowl, whisk together the 8 eggs, 2 tablespoons whole milk, 1 tsp kosher salt, and 1 tsp black pepper until homogenous. Pour eggs into the pan and allow them to set at the edges for 10–15 seconds. Using a spatula, gently push cooked edges toward the center and fold the eggs, cooking slowly until soft and just set but still slightly creamy, about 3–4 minutes total. Remove from heat.

Combine eggs and chorizo with cheese

Return the cooked chorizo to the warm eggs and gently fold to combine. Sprinkle the 1.5 cups grated Vermont cheddar over the mixture so it melts from the residual heat. Taste and adjust seasoning, adding a pinch of salt or pepper if desired. Keep warm on the lowest heat or covered briefly while you prepare tortillas.

Warm tortillas

Heat a second skillet (cast-iron preferred) over medium-high. Lightly brush both sides of each corn tortilla with neutral oil or spray with oil. Working in batches, warm 2–4 tortillas at a time in the dry skillet for about 20–30 seconds per side until pliable and lightly charred in spots. Stack and keep wrapped in a clean towel to stay warm and soft.

Assemble tacos

Distribute the chorizo-egg-cheddar mixture evenly among the 12 warmed tortillas (about 2 tacos per person if serving 6). Top each with a spoonful of refried beans (see Refried Beans directions), a tablespoon of haus salsa, and a sprinkle of chopped cilantro. Serve immediately with lime wedges on the side for squeezing.

Sauté aromatics

In a medium saucepan over medium heat, add 1 tablespoon lard (or bacon fat/vegetable oil). When hot, add the finely chopped 1/2 yellow onion and sauté until translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Make beans

Add the 2 cups canned pinto beans (including some of the liquid) to the pan along with 1/2 tsp ground cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Simmer gently for 5 minutes to meld flavors. Using a potato masher or the back of a spoon, mash the beans to your desired texture. If too thick, add a splash of water or reserved bean liquid until you reach a smooth, spreadable consistency. Taste and adjust seasoning. Keep warm until assembly.

Char and blend

Char the 3 halved roma tomatoes and 1 jalapeño on a hot dry skillet or under a broiler until blackened in spots and softened, about 6–8 minutes total, turning as needed. Let cool slightly. Warm the quartered red onion briefly for a minute if you prefer mellower onion. Place the charred tomatoes and jalapeño, red onion, 1 garlic clove, 1/4 cup cilantro, 1 tablespoon lime juice, 1 teaspoon olive oil, and 1/2 teaspoon kosher salt into a small food processor or blender. Pulse until you reach a chunky salsa consistency. Taste and adjust lime or salt as needed.

Rest and serve

Transfer salsa to a bowl and let sit 10 minutes for flavors to meld. If the salsa is too thick, stir in a teaspoon of water. Serve at room temperature alongside tacos.