Chorizo and Egg Tacos

Serves 4

Ingredients

• 8 oz Mexican chorizo (bulk, not links)
• 8 Large eggs
• 8 Corn tortillas (6-inch)
• 1/2 cup White onion, finely diced
• 1/4 cup Fresh cilantro, chopped
• 1/4 cup Cotija cheese, crumbled
• 1/4 cup Salsa (your favorite, optional)
• 1 tsp Vegetable oil
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Gather all ingredients and prep the onion, cilantro, and cheese so everything is ready.
2. 2Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable. Wrap in a clean kitchen towel to keep warm.
3. 3Heat a large nonstick skillet over medium-high heat. Add the vegetable oil.
4. 4Add the Mexican chorizo to the skillet. Cook for 4-5 minutes, breaking it up with a wooden spoon into small crumbles, until browned and cooked through. No need to drain if using traditional pork chorizo as the fat renders nicely.
5. 5While the chorizo cooks, crack the eggs into a bowl. Add the salt and black pepper. Whisk vigorously until well beaten and slightly frothy.
6. 6Reduce heat to medium. Push the cooked chorizo to one side of the skillet if possible.
7. 7Pour the beaten eggs into the skillet. Let them sit undisturbed for 30 seconds, then gently stir and fold with a spatula, incorporating the chorizo as you go.
8. 8Continue cooking the eggs and chorizo mixture for 2-3 minutes, stirring occasionally, until the eggs are just set but still moist. Avoid overcooking.
9. 9Remove the skillet from heat. Taste and adjust seasoning if needed.
10. 10Assemble the tacos: Place chorizo-egg mixture onto each warm corn tortilla.
11. 11Top each taco with a sprinkle of diced onion, chopped cilantro, and crumbled cotija cheese.
12. 12Add a spoonful of salsa if desired. Serve immediately while hot.