Breakfast Tacos Recipe
chorizo, two eggs, manchego, jalapeño pico de gallo, cumin aioli, micro greens, flour tortillas, crispy potatoes
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Ingredients
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Main Ingredients
Pico de Gallo
Cumin Aioli
Garnish
Method
Preparation of Pico de Gallo
- 1
- 2
Mix Pico de Gallo
In a bowl, combine the chopped ingredients and add lime juice. Stir well and set aside to allow the flavors to meld.
Preparation of Cumin Aioli
- 3
Combine Ingredients
In a small bowl, mix mayonnaise, cumin, minced garlic, and lemon juice. Stir until smooth and set aside.
Cooking the Chorizo and Eggs
- 4
Cook Chorizo
In a skillet over medium heat, add the chorizo. Cook for about 5-7 minutes until it's browned and cooked through, breaking it up with a spatula as it cooks.
- 5
Assembling the Tacos
- 6
Warm Tortillas
In a separate pan, warm the flour tortillas for about 30 seconds on each side until pliable.
- 7
Fill Tacos
On each tortilla, layer the chorizo and scrambled eggs, add a sprinkle of manchego cheese, a spoonful of pico de gallo, and a drizzle of cumin aioli.
- 8
Garnish
Top with micro greens for a fresh finish.
Serving
- 9
Plate the Tacos
Serve the breakfast tacos immediately, accompanied by crispy potatoes on the side.
