The first time I ate chorizo was sometime last year, at one my office staff meetings. For whatever reason, I thought it was some gross concoction of animal parts that only weird people ate. I was wrong. So wrong. I actually really love it! I still had never bought it, but I needed some for the Tinga Poblana Tacos I made recently, and with the leftover, I decided to make a version of the taco that first introduced me to this delicious meat. Chorizo and Egg. Simple enough, right? But instead of breakfast, I made them for dinner!
I’m not a big breakfast-for-dinner kinda gal, but these tacos definitely earned their place on my dinner menu. Such a simple taco, but so filling and delicious. And with a few added toppings…the flavors were outstanding. Cilantro, sour cream, cheese, and hot sauce…yes please! You can have these babies on the table in under 10 minutes!!!
binary options trading signals nadex Chorizo & Egg Tacos
forex piyasası sözlük Ingredients
1/2 lb chorizo, removed from casing
3 eggs, lightly beaten
Salt & Pepper, to taste
1/4 cup chopped cilantro
Shredded cheese (I used pepper jack)
- Hot sauce (I used Lousiana Hot Sauce)
- Cook chorizo in a skillet over medium-high heat for 2-3 minutes, stirring a few times.
- Season eggs with salt and pepper, and add to skillet. Stir until eggs and chorizo are well mixed and eggs are set.
- Warm tortillas and spoon chorizo and eggs into the center of each tortilla. Top with sour cream, cheese, hot sauce and cilantro.