Breakfast Taco Recipe

Char the tomatoes and jalapeño: place tomatoes and jalapeño on a hot cast-iron skillet or under a broiler. Turn occasionally until skins are blistered and blackened in spots, about 8–10 minutes.

Cool and peel: transfer to a bowl to cool 5 minutes. Peel (optional) and roughly chop tomatoes; stem and seed jalapeño if you prefer less heat, then chop.

Blend the salsa: in a blender or food processor combine charred tomatoes, chopped jalapeño, quartered onion, garlic clove, cilantro, lime juice, 1 tsp vegetable oil, 1/2 tsp salt and 1/8 tsp black pepper. Pulse to a slightly chunky consistency (or smoother if you prefer). Taste and adjust salt or lime.

Keep warm or refrigerate: transfer to a small bowl. If making ahead, refrigerate up to 3 days; bring to room temperature before serving.

Cook chorizo or sausage: heat a nonstick skillet over medium heat. If using raw chorizo or lean sausage, add 1 tsp oil. Add 8 oz chorizo or sausage, breaking up with a spatula. Cook until fully cooked and browned, 6–8 minutes. If using pre-cooked shredded chicken, warm it in the skillet with a tablespoon of salsa for 2–3 minutes.

Drain excess fat: if the meat rendered a lot of fat, spoon off excess, leaving a little to keep the meat moist. Keep meat warm in the pan on low while you cook eggs and tortillas.

Heat pan: in a clean nonstick skillet, add 1 tsp vegetable oil and warm over medium-low heat until shimmering.

Crack eggs: crack two eggs into a small bowl each (or crack directly into the pan if comfortable). Season with a pinch of salt (about 1/8 tsp) and a grind of black pepper.

Cook sunny-side then flip: when the oil is hot but not smoking, gently slide eggs into the pan. Cook until whites are mostly set but yolks are still soft, 2–3 minutes. Carefully flip each egg with a spatula and cook 10–20 seconds more for over-easy (yolks should remain runny). Remove to a plate and keep warm. Repeat for remaining eggs.

Warm tortillas: heat a second skillet or clean cast-iron over medium-high. Lightly brush each tortilla with melted butter or a little oil (about 1/4 tsp per tortilla). Toast each tortilla 20–30 seconds per side until pliable and lightly browned. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos: place one warmed tortilla on a plate. Spoon about 2 oz (approximately 1/2 cup) of the cooked meat down the center. Top with one over-easy egg. Spoon 1–2 tbsp salsa ranchera over the egg and meat. Add 2 tbsp crumbled queso fresco or a sprinkle of shredded cheese, a few slices of avocado, and a pinch of chopped cilantro if using. Finish with a squeeze of lime.

Serve: repeat for remaining tortillas. Serve immediately so eggs remain runny.