Breakfast Tacos
Prep time:
Cook time:
Total time:
Serves: 4-6
- 1 lb Chorizo, casing removed or ground
- 1 small yellow onion, diced
- 3 cloves of garlic, minced
- 1 red pepper, diced
- 1 orange pepper, diced
- 6 eggs
- 1 tbsp. milk
- 1 tbsp. chili powder
- 1 tsp. cumin
- ½ tsp. paprika
- ½ tsp. cayenne
- 1 tsp. salt
- 1 tsp. ground pepper
- 2 tbsp. fresh cilantro
- Monterrey-Jack cheese, shredded
- Corn or flour tortillas
- Taco sauce (optional)
- In a large skillet over medium heat add Chorizo.
- Break up and brown 4-5 minutes.
- Drain grease aside from a little to sauté vegetables in.
- Add onion, garlic and peppers.
- Sauté another 4-5 minutes.
- Whisk eggs with milk in a small bowl 30-60 seconds.
- Slowly add to skillet, stirring frequently.
- Turn over and incorporate with spatula as scrambled eggs begin to form.
- Add spices and cilantro, stir to incorporate and cook a couple more minutes.
- Warm tortillas in oven.
- Top tortilla with Chorizo-egg mixture, cheese and taco sauce.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/breakfast-tacos/
3.5.3251