Tuesday, September 8, 2015

Taco Tuesday - Chorizo Breakfast Tacos


Yesterday was Labor Day, the unofficial end of summer. So, happy unofficial start of autumn! And why not kick it off with a super easy, quirky dinner: breakfast tacos! I'm no stranger to a breakfast-for-dinner night. They are ridiculously simple yet feel festive, fun and special. Bonus points for wearing pajamas to the dinner table. 


The Filling
I started with placing a pound of chorizo sausage in a hot skillet (no need for oil, the fat will render from the sausage and give you plenty of liquid to work with). I prefer using the ground meat but of you can't find it, just take the casings off a few chorizo sausage links and break apart the meat in the skillet with a wooden spoon while it's cooking. While the chorizo is cooking, I cracked and whisked four eggs. Prepare them how you normally would for scrambled eggs (I always add salt, pepper, and a dash of cream). Once the chorizo was completely cooked through (10-15 minutes), I added the egg mixture right to the same pan and continued stirring with the wooden spoon until they came together. Cooking the eggs in the chorizo grease will give them a bit of color and flavoring. Once the eggs were almost ready, I removed the pan from the heat and mixed the eggs with the sausage. Then, into warmed flour tortillas went the mixture!

The Topping
I topped the tacos with homemade pico de gallo, sour cream, and extra cilantro. 

The Side
I rounded out the meal with tortilla chips plus my crockpot black beans. Since the recipe makes so much, I froze some of the beans in quart sized freezer bags when I first made them. I transferred one of the bags to the refrigerator the night before this meal. Then when it was time to serve them I just heated them on the stove (the microwave would have worked, too!).


Chorizo Breakfast Tacos

Ingredients
1 lb. ground chorizo sausage
4 eggs (beaten with salt and pepper, and optional dash of cream)

For serving: Warmed flour tortillas, pico de gallo, sour cream and cilantro


Directions
Cook chorizo in a hot, dry skillet (the fat will render and there will be grease to spare) using a wooden spoon to break apart and move around then meat. Once chorizo is completely cooked-through (10-15 minutes), move it to the side of the pan and add the egg mixture to cook in the chorizo grease. Stir eggs with the wooden spoon until they start to firm. When they are almost done cooking, remove the skillet from the heat and fold the eggs into the chorizo. Spoon the mixture into warm flour tortillas (I just warmed mine in the microwave in a damp kitchen towel for 30 seconds, but you could also char them on the stove for some extra flavor). Top with pico de gallo, cilantro and sour cream. Try not to get any on your pajamas :)



1 comment:

  1. Tacos for breakfast? I can most certainly get down with that! These look delicious!!!

    ReplyDelete

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