Hello again everyone and welcome to another Yummy Recipe Wednesday. So throughout my past culinary experiences, I had always wanted to try Chorizo but for some reason I never thought about it when I went shopping or was planning meals. Well, recently I finally tried Chorizo and I wanted to share a recipe with you today that incorporates Chorizo into it. For those who are unaware of what Chorizo is, according to Wikipedia, “Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with pimentón - a smoked paprika - and salt.” Some varieties also contain garlic, herbs, and other ingredients but the important thing to know, in my opinion, is that it’s just damn good sausage. As far as the recipe itself goes, it’s pretty straight forward. Be sure to use corn tortillas for the best flavor and do follow the directions for warming the tortillas. They just aren’t the same when warmed in the microwave and they will still break on you if you do use the microwave. You can warm them in a dry pan like the instruction say but I personally like to put just a thin layer of oil in the bottom of the pan and then drain them on a paper towel. If you leave the tortilla in the oil long enough it’ll actually become a crispy tostada shell which is good with this as well. It’s all about how you like it. So give this recipe a try and see if you don’t become as a big a fan of Chorizo as I am. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.
Chorizo Breakfast Tacos
- 6 oz Chorizo Sausage
- 6 Eggs
- 1/4 cup Milk
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 8 (6 inch) Corn Tortillas
- 1 cup Shredded Monterey Jack Cheese
- 1 dash Hot Sauce (Tapatio is best), or to taste
- 1/2 cup Salsa
- Chopped Cilantro, for garnish (optional)
1. Crumble the sausage into a skillet over medium-high heat and cook until evenly brown; drain grease and return the sausage to the pan.
2. In a medium bowl, whisk together the eggs, milk, salt and pepper; pour the eggs into the skillet with the sausage and cook until firm.
3. In a separate skillet over high heat, warm the tortillas for about 45 seconds per side until they are hot and crispy on the edges, but still pliable.
4. Sprinkle a little shredded cheese onto each tortilla while it is still hot then top with some of the scrambled eggs and sausage and a little more cheese; add hot sauce and salsa to your taste and garnish with chopped cilantro, if using.
