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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