Chorizo Scrambled Recipe

Pat the ribeye dry with paper towels, then finely chop into small 1/4-inch pieces. Remove chorizo from its casing (if applicable) and crumble into small pieces. Dice the onion, mince the garlic, and finely dice the jalapeño if using. Crack the eggs into a bowl, add the milk or cream, a pinch of salt and pepper, and beat until blended.

Render chorizo

Heat a large nonstick or heavy skillet over medium heat. Add the crumbled chorizo and cook, breaking it up with a spatula, until it releases fat and is nearly cooked through, about 4–5 minutes. If the chorizo is very fatty, spoon off and reserve excess grease leaving about 1 tablespoon in the pan.

Brown ribeye

Push the chorizo to one side of the skillet or remove to a plate briefly. Increase heat to medium-high, add butter to the pan, then add the chopped ribeye in a single layer. Let it sear without moving for 1 minute, then stir and cook until just browned but still juicy, about 1–2 minutes more. Return chorizo to mix with the ribeye. Season the meat mixture with smoked paprika (if using) and a pinch of salt and pepper. Transfer meat to one side of the skillet.

In the empty side of the same skillet (or a separate small skillet if the pan is crowded), add the diced onion and cook over medium heat until translucent, about 3 minutes. Add the minced garlic and diced jalapeño and cook 30–45 seconds until fragrant. Stir the aromatics into the meat mixture so everything is combined in the pan.

Reduce heat to medium-low. Pour the beaten eggs into the skillet over the meat and aromatics. Let the eggs set briefly around the edges (15–20 seconds), then gently push cooked edges toward the center with a silicone spatula, allowing uncooked egg to flow underneath. Continue folding and stirring gently until eggs are softly set but still creamy, about 1–2 minutes. Taste and adjust salt and pepper.

Turn off the heat and sprinkle chopped cilantro over the scramble. Warm tortillas in a dry skillet or microwave. Serve the chorizo scrambled eggs hot with lime wedges and hot sauce on the side. Portion into 4 tacos or serve family-style. Leftovers keep refrigerated in an airtight container for up to 2 days.