Chorizo and egg breakfast tacos
Crumbly, smoky chorizo scrambled with eggs and piled into warm corn tortillas with salsa and cilantro, on the table in 20 minutes.
- 20 min total
- 18 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.02 a serving
- 580 calories
- Gluten-free
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 2 tbsp cilantro, chopped
- 1 lime, cut into wedges (optional)
- 6 corn tortillas
- 6 oz Mexican chorizo, casings removed if it comes in links
- 4 large eggs
- ¼ cup salsa
- 1 avocado, sliced (optional)
From your pantry
- 1 pinch salt
Each serving has about 580 calories, 30 g protein, 40 g carbs and 34 g fat, and costs about $2.02 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No cilantro? Fresh parsley works.
- No limes? Lemons work.
- No salsa? Pico de gallo works.
- No avocados? Guacamole works.
Steps
Tap an underlined word for a quick explanation.
the cilantro and cut the lime into wedges.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Warm a large nonstick over medium-high heat and toast the tortillas one or two at a time, about 30 seconds a side, until soft and spotted. Wrap them in a clean towel to keep warm.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heat
Turn the heat to medium, add the chorizo and cook 6 to 8 minutes, breaking it into small with a spatula, until sizzling and cooked through with no pink left.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Medium heatTimer: 7 min
Dolly’s tip: Mexican chorizo is soft and raw, more like ground meat than salami, and it gives off lots of red, spicy fat.Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Crack the eggs into a bowl with the salt and beat with a fork until evenly yellow.
to low, pour the eggs over the chorizo and gently 2 to 3 minutes, until set in soft curds with no runny egg left.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 2 min 30 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Fill the warm tortillas with the chorizo eggs and top with salsa, cilantro and avocado if you like, with lime wedges for squeezing.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
