Chorizo Egg Breakfast Tacos
Recipe: #28916
January 10, 2018
"Recipe source: Bon Appetit (January 2007)"
Ingredients
Nutritional
- Serving Size: 1 (330.2 g)
- Calories 883.3
- Total Fat - 60.4 g
- Saturated Fat - 24.5 g
- Cholesterol - 535.6 mg
- Sodium - 1818.6 mg
- Total Carbohydrate - 26.8 g
- Dietary Fiber - 3.4 g
- Sugars - 1.8 g
- Protein - 56.3 g
- Calcium - 629.1 mg
- Iron - 4.3 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Brush a large skillet with olive oil.
Step 2
Char tortillas over a gas frame or directly on an electric burner (a grill also works well) until blackened in spots, turning with tongs. Arrange tortillas in a single layer in skillet. Sprinkle each tortilla with 1/4 cup of the cheese and set aside.
Step 3
In a bowl whisk together the eggs and 2 tablespoons cilantro and season with salt and pepper. Saute the chorizo in a skillet over medium high heat until cooked through (5 minutes). Add green onions and saute another 2 minutes. Add egg mixture and stir until very softly set (1 minute). Remove from heat.
Step 4
Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable (1 minute). Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half and serve with sour cream and salsa if desired.
Tips
No special items needed.