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Mexican Breakfast Tacos (Chorizo and Egg) Recipe

Name: Mexican Breakfast Tacos (Chorizo and Egg)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tomatoes (, deseeded and diced); 1/2 red onion (, diced); 2 tbsp lime juice ((adjust to taste) (around 1 lime)); 1 tbsp olive oil; 2 tbsp coriander/cilantro leaves; 1/2 tsp salt; Black pepper; 1 tbsp olive oil; 7 oz / 200g Mexican or raw Spanish chorizo (, removed from casings (Note 1)); 2 garlic cloves; 2 birds eye chilies (, deseeded and finely chopped (adjust to taste)); 1 small onion ((brown, yellow, white)); 4 large eggs (, lightly whisked (or 6 small eggs)); 1 tbsp milk; 3/4 tsp salt; Black pepper; 4 small tortillas (, corn or flour (around 6" / 12 cm rounds)); Cotija or feta (, crumbled); Avocado (, diced); Cilantro/coriander leaves

RecipeTin Eats

A great recovery breakfast that has a zing of spice and the strong flavours of Chorizo piled into a soft taco. I usually find that one is enough per person but if you're really starving, then you'll need two!

Ingredients

2 tomatoes (, deseeded and diced)

1/2 red onion (, diced)

2 tbsp lime juice ((adjust to taste) (around 1 lime))

1 tbsp olive oil

2 tbsp coriander/cilantro leaves

1/2 tsp salt

Black pepper

1 tbsp olive oil

7 oz / 200g Mexican or raw Spanish chorizo (, removed from casings (Note 1))

2 garlic cloves

2 birds eye chilies (, deseeded and finely chopped (adjust to taste))

1 small onion ((brown, yellow, white))

4 large eggs (, lightly whisked (or 6 small eggs))

1 tbsp milk

3/4 tsp salt

Black pepper

4 small tortillas (, corn or flour (around 6" / 12 cm rounds))

Cotija or feta (, crumbled)

Avocado (, diced)

Cilantro/coriander leaves

Method

Combine Pico de gallo ingredients EXCEPT THE SALT in a bowl and set aside while you prepare the rest of the breakfast.

Cook Chorizo: Heat olive oil in a non stick fry pan over high heat. Add the chorizo and cook, breaking up the pieces, until browned. Remove chorizo into a bowl. Drain excess fat but leave enough to cook the eggs.

Make the Eggs: Reduce heat to medium. Add garlic, chilies and onion to the pan and sauté for 2 to 3 minutes until translucent and starting to turn golden. Add the eggs and milk and stir slowly with a wooden spoon until the eggs start to set. Remove the pan from the stove while they are still a bit wet because they will keep cooking. Stir through salt and pepper - adjust to taste.

Warm tortillas in the microwave or oven, per packet instructions.

Add salt to pico de gallo and toss.

Assemble: Place some scrambled eggs in a tortilla then top with chorizo then pico de gallo. Garnish with cotija / feta, avocado and coriander/cilantro leaves.

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