Ingredients
12ozMexican-style chorizo sausage,removed from casing if necessary
12large eggs
½tspsalt
¼tsppepper
6tbspwhole milk,or whatever is on hand
12tortillas,(5 inch), preferably corn and flour blend
1cuptomatoes,(about 2 medium tomatoes), chopped
1avocado,chopped
4tbspcotija cheese
¼cupcilantro leaves,chopped, optional
salt and pepper,to taste
hot sauce,optional
lime wedges,optional
12ozmexican style chorizo sausage,removed from casing if necessary
12largeeggs
½tspsalt
¼tsppepper
6tbspmilk,whole or whatever you have on hand
12tortillas,(5 inch), preferably corn and flour blend
1cuptomatoes,(about 2 medium tomatoes), chopped
1avocado,chopped
4tbspcotija cheese
¼cupcilantro leaves,chopped, optional
salt and pepper,to taste
hot sauce,optional
lime wedges,optional
Preparation
Place the chorizo in a large skillet and cook over medium heat, breaking up the sausage with a wooden spoon as it browns.
Cook the chorizo until it is completely brown, then transfer to a bowl lined with paper towels to drain.
Wipe the skillet with a paper towel, but don’t bother cleaning it. Any residual oil will help flavor the eggs.
In a medium bowl, whisk the eggs with the salt, pepper, and milk, and then pour into the skillet and turn the heat to medium-low.
Stir the eggs gently as they cook, making sure to scrape all the sides of the skillet to form egg curds.
While the eggs are cooking, warm the tortillas one at a time in a clean, dry skillet over medium-high heat. Warm for about 20 to 30 seconds until the side starts to char a bit, then flip to the other side and repeat.
Move the warm tortillas to a plate as they are ready, and cover with a damp paper towel.
Alternatively, warm all the tortillas at once in a microwave. Stack them and then wrap them in a damp paper towel, and cook in the microwave for 30 seconds. Leave the paper towel on until ready to use.
When the eggs are still slightly runny but just about to set up in curds, add the sausage back to the eggs to warm it back up. Stir and remove from heat.
Divide the filling between tortillas, or let guests assemble their own tacos right from the pan.
Sprinkle tomatoes, avocado chunks, crumbled Cotija cheese, and cilantro leaves (if using) over each taco. Add salt and pepper to taste.
Serve with hot sauce and wedges of lime on the side.
Cook the chorizo: Place the chorizo in a large skillet and cook over medium heat, breaking up the sausage with a wooden spoon as it browns. Cook the chorizo until it is completely brown, then transfer to a bowl lined with paper towels to drain.
Scramble the eggs: Wipe the skillet with a paper towel, but don’t bother cleaning it. Any residual oil will help flavor the eggs. In a medium bowl, whisk the eggs with the salt, pepper, and the milk, and then pour into the skillet and turn the heat to medium low. (See our recipe for How to Make Fluffy Scrambled Eggs.) Stir the eggs gently as they cook, making sure to scrape all the sides of the skillet to form egg curds.
Warm the tortillas: While the eggs are cooking, warm the tortillas one at a time in a clean, dry skillet over medium high heat. Warm until the side starts to char a bit, about 20 to 30 seconds, then flip to the other side and repeat. Move the warm tortillas to a plate as they are ready, and cover with a damp paper towel. You can also warm all the tortillas at once in a microwave. Stack them and then wrap them in a damp paper towel, and cook in the microwave for 30 seconds. Leave the paper towel on until ready to use.
Add the sausage to the eggs: When the eggs are still slightly runny but just about to set up in curds, add the sausage back to the eggs to warm it back up. Stir and remove from heat.
Assemble and serve the tacos: Divide the filling between tortillas, or let people assemble their own tacos right from the pan. Sprinkle tomatoes, avocado chunks, crumbled Cotija cheese, and cilantro leaves (if using) over each taco. Add salt and pepper to taste. Serve with hot sauce and wedges of lime on the side.
