Scrumptious Chorizo and Egg Breakfast Tacos with Tomatillo Sauce

Ingredients

- 8 corn tortillas
- 1 cup green tomatillo sauce
- 1 medium onion, finely chopped
- 8 large eggs
- 1 cup shredded cheese (such as Monterey Jack or Cheddar)
- 8 ounces chorizo, casing removed and crumbled
- 1/2 cup fresh cilantro, chopped

Instructions

1. Prepare the Ingredients: Start by finely chopping the onion and cilantro. Remove the casing from the chorizo and set it aside. Crack the eggs into a large bowl, whisk them lightly, and season with salt and pepper to taste.

2. Cook the Chorizo: In a large skillet, heat over medium heat for about a minute. Add the chorizo and cook for 5-7 minutes, breaking it up with a spatula until it is browned and cooked through. Once done, transfer the chorizo to a plate and drain excess fat if necessary.

3. Sauté the Onions: In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened and translucent.

4. Scramble the Eggs: Pour the whisked eggs into the skillet with the onions. Allow them to sit for a few seconds before gently stirring with a spatula. Continue to cook for about 3-4 minutes until just set.

5. Combine: Add the cooked chorizo back into the skillet with the scrambled eggs and onions, mixing everything together. Add half of the shredded cheese and stir until melted. Remove from heat.

6. Warm the Tortillas: In another skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable and slightly toasted.

7. Assemble the Tacos: On each tortilla, spoon a generous portion of the chorizo-egg mixture. Top with a drizzle of green tomatillo sauce and a sprinkle of the remaining shredded cheese and chopped cilantro.

8. Serve Immediately: Serve the tacos warm, with additional tomatillo sauce on the side for those who desire more flavor.

Preparation Time

PT15M
15 minutes

Cooking Time

PT20M
20 minutes

Total Time

PT35M
35 minutes

Type of Dish

Breakfast

Keywords

chorizo, eggs, breakfast tacos, tomatillo sauce, corn tortillas, cheese, cilantro, hearty breakfast, Mexican cuisine, quick meal

Recipe Yield

Serves 4 adults

Calories

Total: 1,200 calories (300 calories per serving)