Chorizo Breakfast Tacos
Servings: 2 servings
Ingredients
tacos:
- 4 small tortillas 8-inch/20cm
- 3.5 oz chorizo (100g) 1 cup chopped chorizo, I used Spanish chorizo
- 6 large eggs
- 1/4 cup milk
- salt and pepper to taste
- 1/4 cup grated cheddar
pico de gallo:
- 1 lb tomatoes (450g)
- 1/2 small onion white or red
- 2 tablespoons chopped cilantro
- 1-2 tablespoons lime juice
- salt and pepper to taste
Instructions
Start with the pico de gallo:
- Peel and core the tomatoes. Squeeze the juice and seeds out of the tomatoes (you can use it for other dishes*), for this condiment you will need only the tomato flesh. Chop tomato flesh, squeeze the tomatoes once again with your hands, and add to a bowl. You should have about 1 cup of chopped tomato flesh.
- Finely chop cilantro and onion, add to the tomatoes.
- Season with the lime juice (limes vary in their acidity) and salt and pepper to taste, mix until combined. Set aside.
Make the scrambled eggs with chorizo:
- Cut the chorizo into small pieces and add to a cold pan. Heat over medium-high heat until the chorizo is browned and crispy and has released lots of fat. Stir the chorizo from time to time making sure it doesn't stick to the pan and it's browned and crispy on all sides. Transfer chorizo to a plate lined with paper towels to drain excess fat*. Clean the pan with paper towels reserving about 1 teaspoon of fat.
- In the meantime, beat the eggs with milk, until smooth, season with salt and pepper to taste.
- Add the eggs to the pan and cook, stirring from time to time. When the eggs are half set, add the chorizo back to the pan, stir until just combined and the eggs are set. The eggs should be soft, creamy, and not dry.
- Take the pan off the heat and immediately and transfer the scrambled eggs to a plate (so they won't overcook in the pan).
- Clean the pan with paper towels and warm up the tortillas in the pan, on both sides until warm and slightly brown (I like to add a small amount of oil and cook the tortillas with oil, this is optional).
Assemble tacos:
- Fill the tortillas with scrambled eggs with chorizo, sprinkle with cheese.
- Serve with pico de gallo.
- Enjoy!
Notes
- How to use up leftover juice from the tomatoes: you can add it to any dish where you're using crushed/canned tomatoes, like any kind of tomato sauce or stew with tomatoes. If you're not planing making such a dish in the next couple of days, you can freeze the juice.
- Note about the tomatoes: for pico de gallo it's best to use good quality, ripe, summer tomatoes that are meaty and not very juicy. If these tomatoes are not in season yet, just use any tomatoes you have on hand and squeeze out as much moisture as possible out of them.
- If you want to reserve the chorizo fat (which is very aromatic) and add it to other dishes just strain the cooked chorizo through a fine-mesh strainer and reserve the fat (store it in the fridge). You can use the fat to season other dishes, to cook potatoes etc.
- If you want this dish to be even quicker, serve it with store-bought tomato salsa.
- Instead of chorizo, you can use another sausage that you like, like andouille. I wouldn't use any mildly-spice sausage or Italian-style sauce (the flavor is just too different). Just bear in mind that chorizo is a Mexican / Spanish pork sausage that is really aromatic and boldly flavored so it will be hard to duplicate its flavor.
- Traditionally, the jalapeño peppers are one of the ingredients for pico de gallo. I didn't add any because my kid doesn't like them. Feel free to add any hot peppers that you like. For this amount, I would use 1 small jalapeno pepper with seeds and membranes removed. If you want a spicier condiment, leave the seeds and membranes or use a hotter chili pepper, like serrano pepper.
- Calories = 1 serving (1/2 of the recipe). This is only an estimate! This dish has probably less calories than stated because we don't use all the chorizo fat, some of it is discarded. I wasn't unfortunately sure how to calculate that (these calories include whole chorizo sausage). The calories are calculated by means of a free internet calorie calculator.
Nutrition
Calories: 819kcal