Ease of Preparation: Medium
Yield: 10 servings
Tired of your typical breakfast sandwich? Try this Chorizo and Egg Taco… the match was made in heaven — or maybe just Mexico. Homemade sausage, perfect soft scrambled eggs, and warm corn tortillas form the ultimate trio… just top with sliced radishes, Cojito cheese, and cilantro!
Ingredients:
For the chorizo:
- ¼ cup (60 mL) cider vinegar
- 2 cloves fresh garlic
- ¼ small white onion, peeled
- 4 tablespoons (60 mL) Chili Powder
- ½ teaspoon (2.5 mL) ground cinnamon
- ¼ teaspoon (1.25 mL) red pepper flakes
- 1/8 teaspoon (.75 mL) ground cloves
- Salt and pepper
- 2 tablespoons (30 mL) vegetable oil
- 1 ½ pound (681 g) ground pork butt
For the tacos:
- 1 large yellow potato, peeled and cut into small dice
- 10 tortillas
- Prepared chorizo
- 10 eggs
- 2 tablespoons vegetable oil
Garnish:
- Cilantro, Cotija or Feta cheese, sliced radishes, lime, hot sauce
Method:
For the chorizo:
In a small food processor, combine vinegar, garlic, onion, chili powder, cinnamon, red pepper flakes, cloves and season with salt and pepper.
Blend on high speed to form a paste, then drizzle in the vegetable oil.
Transfer the paste to a bowl and add the ground meat, knead until spice mixture is well incorporated into the meat.
For the tacos:
Heat oil in a skillet over medium heat, add the chorizo and cook until the fat has been rendered and the meat has browned nicely; transfer the cooked chorizo to a plate to hold, leaving the fat in the skillet. Cook the potatoes in the rendered pork fat until crispy, about 4-5 minutes. Return the chorizo to the pan with the cooked potatoes and stir to combine, keep warm.
Heat tortillas in a hot dry pan (or in the oven) and scramble the eggs in a separate pan.
Layer a tortilla with the meat-potato mixture, top with an egg and garnish with the cilantro, Cotija cheese, sliced radishes, and hot sauce. Spritz with lime. Repeat until the ingredients have been used and serve immediately.
You might also like these recipes
