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Texas Breakfast Tacos with Chorizo

To make these plump egg-filled tacos, we started with the base, making homemade tortillas that were tender yet could hold a big helping of eggs. For a flavorful filling, we scrambled the eggs with smoky chorizo, onion, and jalapeño. Our warm Salsa Roja (a cooked red salsa) came together quickly in the microwave for a spicy topping.
Servings: 6
Calories: 673kcal
Author: Cook's Country

Ingredients

  • 12 large eggs
  • salt
  • pepper
  • 8 ounces Mexican chorizo sausage casings removed
  • 1 small onion chopped fine
  • 1 jalapeño chile stemmed, seeded, and minced
  • 12 flour tortillas 6-inch, taco-sized
  • 1 1/2 cups Salsa Roja
  • 2 1/4 cups Monterey Jack cheese shredded
  • 1 1/2 cups scallions thinly sliced
  • 3 Lime wedges

Instructions

  • Whisk eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl until thoroughly combined and mixture is pure yellow, about 1 minute. Set aside.
  • Cook chorizo in 12-inch nonstick skillet over medium heat, breaking up meat with wooden spoon, until well browned, 6 to 8 minutes.
  • Add onion and jalapeño and cook until vegetables are softened and lightly browned, 4 to 6 minutes.
  • Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1 1/2 to 2 1/2 minutes.
  • Reduce heat to low. Gently but constantly fold egg mixture until clumped and slightly wet, 30 to 60 seconds.
  • Season with salt and pepper to taste.
  • Fill tortillas with egg mixture and serve immediately, passing salsa, Monterey Jack, scallions, and lime wedges separately.

Notes

  • It’s important to follow visual cues when making the eggs, as your pan’s thickness will affect the cooking time.
  • If you’re using an electric stovetop for the eggs, heat a second burner on low and move the skillet to it when it’s time to adjust the heat.
  • You can substitute store-bought tortillas for homemade ones. This recipe makes enough filling for 12 (6-inch) tacos.
  • Use good quality store-bought chorizo, or use the link to make an excellent homemade version.

Nutrition

Calories: 673kcal | Carbohydrates: 41g | Protein: 37g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 398mg | Sodium: 1718mg | Potassium: 678mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1362IU | Vitamin C: 10mg | Calcium: 475mg | Iron: 5mg