Breakfast Tacos Recipe
Three flour tortillas filled with scrambled eggs & white cheddar. Choice of Mexican chorizo, bacon, breakfast sausage, chicken tinga or ham. Finished with pico de gallo & served with a tomato pasilla sauce.
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Ingredients
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Taco Filling
Pico de Gallo
Tomato Pasilla Sauce
Method
Taco Filling
- 1
Scramble the Eggs
In a bowl, whisk together the eggs until well combined. Heat a non-stick skillet over medium heat and add a bit of oil if desired. Pour in the eggs and cook, stirring gently, until just set but still soft. Remove from heat and stir in the shredded white cheddar cheese until melted.
- 2
Cook the Chorizo
In the same skillet, add the Mexican chorizo and cook over medium heat until browned and cooked through, about 5-7 minutes. Drain any excess fat.
- 3
Assemble the Tacos
Warm the flour tortillas in a dry skillet or microwave until pliable. Fill each tortilla with a portion of the scrambled eggs and chorizo mixture. Fold the tortillas in half to enclose the filling.
Pico de Gallo
- 4
Prepare the Pico de Gallo
In a medium bowl, combine the diced tomatoes, red onion, cilantro, and lime juice. Season with salt and mix well. Let sit for about 10 minutes to allow the flavors to meld.
Tomato Pasilla Sauce
- 5
Make the Sauce
In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the tomato sauce and diced pasilla pepper. Season with salt and pepper. Simmer for about 10 minutes until heated through.