I've been craving breakfast tacos ever since our trip to Austin. D. and I made a trip out to Pancho Villa, a Mexican supermarket a few blocks from us. Check out Michael's Pancho Villa post. We picked up fresh chorizo, fresh corn tortillas, and a tub of roasted tomato and pepper salsa.
D. put the tacos together and they were awesome. He decided to cook everything separately and pile them into the tortillas for a final heating, which turned out great. I'm not a big fan of breakfast burritos, but breakfast tacos pack the same flavors without having to eat a giant burrito first thing in the morning.
(recipe makes 6 tacos)
3/4 pound chorizo
6 soft corn tortillas (approximately 6 inches in diameter)
1/2 cup onion, diced
4-5 eggs, beaten
Sharp cheddar cheese, grated
Cook the chorizo in a skillet and keep the ground meat from forming big chunks. Transfer chorizo to a bowl and return the pan to the stove. Cook the onion in the chorizo drippings, approximately 3-5 minutes, until soft. Transfer the onion to a separate bowl and return the pan to the stove. Cook the eggs in the chorizo/onion drippings, scrambling them as the eggs cook. Transfer the eggs to a separate bowl, then wipe the pan dry with paper towels, if necessary. Place the pan back over medium-low heat and put a tortilla in it. Add about 3 tablespoons chorizo, 3 tablespoons egg, 1 tablespoon onion, and 1 tablespoon cheese (amounts can be adjusted to taste) to one half of the tortilla and fold the other half gently. Toast taco until tortilla is very lightly crisped on both sides and the cheese is melted. Serve with salsa.
Coming soon: wrapping up the Austin trip and holiday eating.