Chorizo and Egg Breakfast Tacos

Mexican · 18 min · Pork

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Ingredients

• 6 oz fresh pork chorizo
• 5 large eggs
• 6 corn tortillas
• 1/4 white onion
• 1/3 cup crumbled queso fresco
• 3 tbsp fresh cilantro
• 1/2 cup salsa verde

Method

1. Remove chorizo from its casing and cook in a dry nonstick skillet over medium heat for 6 minutes, breaking it up until browned and the fat renders.
2. Beat the eggs with a pinch of salt and pour into the skillet with the chorizo.
3. Cook the eggs, folding gently, for 3 to 4 minutes until softly set.
4. Warm the tortillas over a burner or in a dry pan for 20 seconds per side.
5. Divide the chorizo and egg among the tortillas.
6. Top each taco with onion, cilantro, queso fresco, and a spoon of salsa verde.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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