Chorizo and Egg Breakfast Taco
Serves 2-4
5 eggs
Salt
Pepper
2 tablespoons bacon fat (olive oil or butter also works)
½ yellow onion, diced
¼ red onion, diced and divided in half
2 larger mushrooms (like baby Bella or shiitake)
2 chorizo sausages, about 12-16 ounces total, casing removed
2 cloves garlic, minced
2 jalapenos, diced
2 small- to medium sized tomatoes, diced
¾ cup cilantro, coarsely chopped, save some for garnish
Tortillas, for serving (both flour and corn work well)
Lime wedges, for garnish
Hot sauce, for garnish (optional)
Crack all 5 eggs into a medium bowl, add salt and pepper, to taste, and beat the eggs until everything is mixed well. Heat a medium nonstick pan over medium heat. Add 1 tablespoon of bacon fat and let it melt. Once melted, add the eggs to the pan and scramble them. Once scrambled, set aside.
Heat a large skillet over medium-high heat. As it gets hot, add the remaining 1 tablespoon of bacon fat. Once melted, all the yellow onions, half of the red onions, mushrooms, and salt and pepper, to taste. Sauté until onions start to become glassy, about 3-4 minutes, stirring occasionally.
Add the chorizo, garlic, and jalapenos and cook for an additional 3-5 minutes. As everything cooks, break the chorizo up into bite-sized pieces with a wooden spoon.
Add the tomatoes and cook for an additional 5 minutes, stirring occasionally. Remove the skillet from the heat. Fold in ¾ of the cilantro, saving the remainder for garnish.
Add the scrambled eggs back into the skillet and mix to incorporate everything.
To serve, warm up your tortillas and spoon a generous helping of the eggs and chorizo on top. Garnish with cilantro and red onions. Drizzle a lime wedge over everything and add a few splashes of hot sauce, if you’re using.
Enjoy!
