Breakfast Tacos: With Chef's Homemade Chorizo Sausage Recipe

Time35m

Serves4

Eggs, pico de gallo, avocado, cheddar cheese, salsa, grilled jalapeño, corn tortillas...sour cream on the side GF on request

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Ingredients

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1
Cook chorizo
In a medium skillet over medium heat, crumble the chef's homemade chorizo and cook until browned and cooked through, about 6-8 minutes. If there is excess fat, reserve or spoon out some, leaving a light coating.
2
Scramble eggs with chorizo
Push the chorizo to the side, crack the eggs into the pan, and scramble until just set. Stir to combine with the chorizo for a cohesive filling.
3
Warm tortillas
In a separate dry skillet, warm the corn tortillas for 15-20 seconds per side until pliable and lightly charred. Keep warm in a clean towel.
4
Grill jalapeño
In a small skillet or on the grill, toast the jalapeño slices until charred on both sides, about 1-2 minutes per side. Slice into rings or leave as rounds.
5
Prep avocado
Slice the avocado into wedges or dice, ready to add to tacos.
6
Assemble tacos
On each warm tortilla, add a base of chorizo and eggs. Top with pico de gallo, avocado, shredded cheddar, and salsa. Garnish with grilled jalapeño slices.
7
Serve with sour cream
Serve tacos immediately with a dollop or side of sour cream. This dish is gluten-free when using 100% corn tortillas.