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Taco Tuesday game on point thanks to Del Molcajete Salsa!

Writer's picture: midwestfoodiegirl312midwestfoodiegirl312

Chorizo and Egg Tacos

Ingredients: ⁣

* 12 ounces chorizo, removed from casing. ⁣

* 12 large eggs ⁣

* 6 tablespoons milk or milk substitute ⁣

* 1/2 teaspoon salt

*1/4 teaspoon pepper⁣

* 12 5-inch corn and flour blend tortillas ( I used Trader Joe's)⁣

* 2 roma tomato, chopped ⁣

* 2 avocados, chopped ⁣

* 12 tablespoons crumbled Cotija cheese ⁣

* 1/4 cup cilantro, chopped⁣

* Salt and pepper to taste ⁣

* Your favorite Del Molcajete Salsa ⁣

* Lime wedges⁣ ⁣


Instructions: ⁣

1. Place the chorizo in a large skillet over medium heat, breaking up the sausage & cook until it is completely browned. Transfer to a bowl lined with paper towels to drain. ⁣

2. Wipe the skillet with a paper towel & spray with nonstick cooking spray. In a medium bowl, whisk the eggs with milk, salt & pepper then pour into the skillet on medium low. Stir the eggs as they cook. ⁣

3. While the eggs are cooking, warm the tortillas one at a time in a clean, dry skillet over medium high heat. Warm for about 30 seconds, then flip to the other side & repeat. Move the warm tortillas to a plate as they are ready, & cover with a damp paper towel. ⁣

4. When the eggs are still slightly runny, add the sausage back to the eggs and stir until finished cooking.⁣

5. Divide the filling between tortillas, top with tomatoes, avocado, crumbled Cotija, cilantro, & your favorite Del Molcajete Salsa! Add salt & pepper to taste. Serve with lime wedges.

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