CHORIZO BREAKFAST TACOS RECIPES

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CHORIZO BREAKFAST TACOS | SOUTHERN LIVING



Chorizo Breakfast Tacos | Southern Living image

Who is ready for breakfast?

Provided by Ali Ramee

Total Time 20 minutes

Number Of Ingredients 11

1 cup finely chopped white onion (from 1 medium onion)
¾ cup chopped fresh cilantro
3 tablespoons fresh lime juice (from 2 limes)
1 teaspoon kosher salt, divided
12 ounces fresh Mexican chorizo
6 large eggs
1 tablespoon olive oil
1 small avocado, cut into wedges
1 ounce queso fresco (fresh Mexican cheese), crumbled (¼ cup)
8 (6-inch) corn or flour tortillas, warmed
Hot sauce

Steps:

  • Stir together onion, cilantro, lime juice, and ½ teaspoon of the salt in a bowl. Let stand, stirring occasionally, until ready to use.
  • Heat a large nonstick skillet over medium-high. Add chorizo. Cook, stirring often and breaking it up using a wooden spoon, until most of the fat has rendered and chorizo is cooked through, about 5 minutes. Remove from heat. Transfer to a plate lined with paper towels. Wipe skillet clean.
  • Whisk together eggs and remaining ½ teaspoon salt in a bowl. Add oil to skillet; heat over medium. Add eggs. Cook, stirring constantly, until just set, about 3 minutes. Remove from heat.
  • Divide chorizo, scrambled eggs, avocado, queso fresco, and onion mixture evenly among warm tortillas. Serve with hot sauce.

CHORIZO BREAKFAST TACOS - THE PIONEER WOMAN – RECIPES ...



Chorizo Breakfast Tacos - The Pioneer Woman – Recipes ... image

When it comes to weekend brunch, my husband and two boys would choose waffles or pancakes nine times out of ten.

Provided by Dara Michalski

Categories     breakfast

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

4 oz. weight Chorizo Sausage
7 Eggs
7 tbsp. Water
1/4 tsp. Salt (or More To Taste)
1/4 tsp. Ground Pepper, Or More To Taste
8 Corn Tortillas
1/4 c. Grated Pepper Jack Cheese
1/4 Avocado, Cut Into 4 Slices
6 tbsp. Pico De Gallo

Steps:

  • Heat a medium nonstick skillet over medium-high heat. Add chorizo sausage and cook, breaking up with a wooden spoon, until cooked through. Transfer to a bowl lined with paper towel.Crack the eggs into a large bowl and whisk with the water until combined.Wipe out the skillet, lightly coat with cooking spray and set over medium-low heat. Pour in egg mixture and cook, stirring occasionally, until eggs are scrambled. Season with salt and pepper. Stir cooked chorizo sausage into eggs.Using 2 corn tortillas for each taco, divide egg mixture evenly between the tacos. Top each taco with cheese, avocado and pico de gallo. Serve immediately.

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