Chorizo Egg Breakfast Tacos

2
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"Recipe source: Bon Appetit (January 2007)"

Original recipe yields 2 servings
OK

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 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 & Variations


No special items needed.

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