Brunch Egg & Chorizo Taco

10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #22356

January 03, 2016



"For a late weekend breakfast"

Original is 6 servings

Nutritional

  • Serving Size: 1 (250.7 g)
  • Calories 447.8
  • Total Fat - 32.7 g
  • Saturated Fat - 14 g
  • Cholesterol - 336.1 mg
  • Sodium - 1137.1 mg
  • Total Carbohydrate - 10.4 g
  • Dietary Fiber - 0.7 g
  • Sugars - 2.5 g
  • Protein - 28.3 g
  • Calcium - 368.1 mg
  • Iron - 2.1 mg
  • Vitamin C - 15.7 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Mix sour cream, lime juice, and salt in a bowl and put aside.

Step 2

Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Place in a tortilla warmer or aluminum foil and set aside.

Step 3

In a skillet, add olive oil and bring to medium-high heat. Sweat onions for about one minute and add diced chorizo; cook for 5-6 minutes until chorizo is browned. Add eggs to the skillet with half of the cilantro; cook on low heat, mixing from time to time.

Step 4

Place cooked eggs mixture, the cheddar cheese, diced tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas.

Step 5

Allow your family members to assemble their own breakfast tacos.

Tips


No special items needed.

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