Taco Bowl | Dfp Recipe

Heat 1 cup vegetable oil in a deep skillet or medium saucepan over medium-high heat until it reaches 350°F (or a small piece of tortilla sizzles immediately).

Working one at a time, drape a tortilla over a metal ring or use tongs to carefully lower the tortilla into the hot oil; hold it in a bowl shape for 10–20 seconds until it starts to brown and hold shape. Flip and cook the other side 10–15 seconds more until golden and crispy.

Lift the tortilla bowl out and drain on a paper towel-lined rack. Sprinkle lightly with 1 tsp salt while warm. Repeat with remaining tortillas. Allow bowls to cool and crisp fully while you prepare fillings.

Preheat

Place a skillet over medium heat. If chorizo is very lean, add 1 tsp olive oil; otherwise no additional fat is necessary.

Add the raw chorizo to the skillet, breaking it up with a spatula. Cook 6–8 minutes, stirring occasionally, until browned and cooked through and most of the moisture has evaporated. Use a slotted spoon to transfer cooked chorizo to a paper towel–lined plate to drain.

Reserve the chorizo in a warm spot while you make the eggs. If desired, stir the whites of the sliced green onions into the hot chorizo for 30 seconds to soften and add flavor; reserve green parts for garnish.

In a medium bowl, crack 8 eggs. Add 1 cup milk, 3 tsp salt and 1 tsp pepper. Whisk until fully combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 2 tbsp butter. Once butter is foamy but not browned, pour in the egg mixture.

Let eggs set undisturbed for about 20–30 seconds at the edges, then gently stir with a spatula, pulling cooked portions from the edges toward the center. Continue gently stirring and folding every 10–15 seconds until eggs are mostly set but still slightly glossy and creamy (3–5 minutes total).

Sprinkle 1 cup shredded cheddar or Monterey Jack over the eggs. Fold the cheese in and cook 20–30 more seconds just to melt. Remove from heat immediately to avoid overcooking.

Warm the black beans: place 1 cup drained black beans in a small saucepan over low heat with a pinch of salt and 1–2 tbsp water. Heat, stirring occasionally, until warmed through, about 3–5 minutes. Alternatively microwave in a covered bowl for 60–90 seconds.

Prepare garnishes: dice tomatoes, slice green onions, crumble cotija, and halve lime wedges.

To assemble: place one crispy tortilla bowl on a plate. Spoon about 1/4 cup warmed black beans into the bottom, then add a portion of chorizo (about 3 oz cooked) and a generous scoop of cheesy scrambled eggs (about 1/2–3/4 cup).

Top with diced tomatoes (about 2–3 tbsp), sliced green onions (about 1 tbsp whites reserved in chorizo, 1 tbsp green for garnish), 2 tbsp salsa, a dollop of sour cream (about 1–2 tbsp), and sprinkle 2 tbsp crumbled cotija. Add cilantro and a squeeze of lime. Drizzle hot sauce if using.

Repeat to assemble remaining bowls. Serve immediately while the tortilla bowls are crisp and eggs are warm.