top of page
Writer's pictureGigi

Scrambled Egg & Chorizo Tacos

Great for Cinco De Mayo....


Ingredients:


6 eggs

6 chorizo

1 small onion (sliced)

1 tsp chilli powder

1 tsp paprika

1/2 tsp cumin

1 package sazon

1 tsp powder garlic

1 tsp olive oil

cheddar cheese

milk

1/2 cup sofrito

salt

pepper

goya black bean w/ sauce (1 can)

garlic

1/4 cup chopped fresh cilantro

sour cream

salsa

taco torilla


Instructions:

  • In a large skillet, fry the chorizo on medium heat. Once the meat is browned, remove from the heat and set a side so you may add the other ingredients to the chorizo.

  • Reserve 1 tbsp of the 1/4 cup of cilantro as a garnish, add the rest to the meat. Add chilli powder, paprika, cumin, powder garlic, sazon, onion slices and olive oil to the meat.



  • Return the meat to low-medium heat. Fry all the ingredients together for about 5 - 7 minutes. Remove from the heat and set aside. (See picture above for example)

  • Heat your frying pan on medium heat. While heating your pan, use a large bowl. Add the eggs, milk and a sprinkle of salt and pepper. Whisk the eggs. Add your eggs to the frying pan and gradually stir the eggs until there fully cooked and fluffy. Set aside your eggs.

  • In a saucepan, heat the goya beans on low. Add sofrito, a sprinkle of garlic, salt and pepper for flavor. Simmer.

  • While the beans simmer, take a small frying pan and drizzle the reserve olive oil and heat on high heat. Lightly brown the tortilla on each side. Set aside on a paper towel to soak the remaining oil on the tortilla.

  • Now build your breakfast taco. I like to add the meat first, then egg, beans, shredded cheese and sour cream. You can use the reserve cilantro as garnish.

0 views0 comments

Recent Posts

See All

Comentarios


bottom of page