Chorizo and Scrambled Egg Breakfast Tacos

Today is a reminder to slow down. So often we go about our day and move through the motions without actually thinking about what we’re doing. We’re focused on the end result of just being done with a task that we don’t take the time to consider how much better we could do said task if we gave it just a little more time, thought, attention and care. This was all a very wordy way to tell you that today I’m talking about scrambled eggs, and how perfectly scrambled eggs can turn a breakfast taco into more than something. I’m talking about these chorizo and scrambled egg breakfast tacos, and let me tell you that these are way better than those from Taco Bell.

Hey, there’s no shame in that game- it has it’s time and place- but this year because Cinco de Mayo falls on a lazy Sunday, it deserves a delicious breakfast that takes a smidgen more attention to make.

If you’re like me and often rely on a quick scramble for an easy (lazy) lunch or dinner, then your egg routine goes something like this:

Heat up non-stick skillet. Do not add any sort of butter or oil.

Crack two whole eggs straight into the pan and quickly scramble them with a wooden spoon.

Add a dash of water, overcook until hard and curdled.

Throw in some cheese, salt and pepper for good measure.

Eat before you’ve even had a chance to sit down.

That’s NOT the way to properly make eggs. No one should do this. No one. Shame on me. Let’s try and do better, shall we?

You’ve seen me make this perfect scramble before, but this time we’re adding a bit of chorizo for some spice, a dash of tomatillo salsa for flavor (though, not too much because we don’t want watery eggs) and just a bit of crème fraiche (or Mexican crema, if you can find it) to give it a smooth and rich taste without adding tons of extra butter or grease. Cilantro and cheese finish it off with a dash of cholula, and all is wrapped in a warm tortilla. Bonus points if you have a gas stove and can give them a good char.

Cinco de Mayo or not, this recipe can easily be adjusted for a party of one or ten. I hope that henceforth, we shall both endeavor to always make such perfectly scrambled eggs. Can we all agree to stop making such subpar eggs?

I’m in!

Also, if you’re throwing yourself a little Cinco potluck, here’s a cheat sheet to make it the best one ever.

May 1, 2019

Servings: 6 tacos

Total: 30 min

Difficulty: Easy

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Spicy chorizo and perfectly scrambled eggs seasoned with tomatillo salsa make up the bulk of these chorizo and scrambled egg breakfast tacos.

By: Chrissy

Ingredients

1/2 pound fresh chorizo
1 TB unsalted butter
6 eggs
3 tsp milk
1 TB creme fraiche or Mexican crema
3 TB chunky tomatillo salsa
1 tsp salt
1 tsp black pepper
2 tsp cholula sauce, or more to taste
1/2 cup cilantro
1/2 cup queso fresca
6 soft corn tortilla shells, toasted

Directions

Step 1 Heat a large skillet over medium high heat. Add the chorizo and sauté until cooked all the way through, breaking up into chunks with a wooden spoon.
Step 2 While the sausage is cooking, beat the eggs and the milk for about 30 seconds. Set aside.
Step 3 Once the sausage is cooked, remove from the pan and wipe it out with a paper towel. Return the pan to the heat and reduce to medium. Add the butter and let it melt. Add the eggs, cooking slowly and stirring constantly until they form a custardy consistency. Cook until most of the liquid has cooked down and add the salsa. Keep cooking until most of the liquid has gone. Stir in the creme fraise, cilantro, salt, pepper, chorizo and cholula.
Step 4 Divide between 6 tortilla shells and top with cheese and extra cilantro.