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Chorizo Scrambled Egg Taco Breakfast

Chorizo Scrambled Egg Taco Breakfast
Chorizo and eggs with tortillas is a staple in Mexican breakfast cuisine. Who said you couldn’t have tacos for breakfast!?

Author:
Cuisine: Mexican
Recipe type: Breakfast

Ingredients
  • eggs 6
  • olive oil 1 tablespoon
  • chorizo links (about 7 ounces) 2
  • medium onion 1
  • cilantro, divided 1 cup
  • medium tomato 1
  • sour cream 1 cup
  • fresh lime juice 1 tablespoon
  • salt 1 teaspoon
  • sharp cheddar 1 cup
  • 10-12 corn flour tortillas
  • Chipotle Tabasco (suggestion for topping)

Preparation
  1. Mix sour cream, lime juice, and salt in a bowl and put aside.
  2. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Place in IMUSA tortilla warmer or aluminum foil and set aside.
  3. In an IMUSA non-stick sauté pan add olive oil and bring to medium-high heat. Sweat onions for about one minute and add diced chorizo
  4. Cook for 5-6 minutes until chorizo is browned.
  5. Add half of the cilantro and all of the cooked chorizo to beaten eggs and mix. Bring eggs back to the IMUSA pan and cook on low heat, mixing from time to time.
  6. Place cooked eggs, cheddar cheese, diced tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas.
  7. Allow your guests to assemble their own breakfast tacos

Chipotle Corn Tortillas

Chipotle Corn Tortillas
Nothing beats homemade corn tortillas! Adding chipotle to the masa adds a slightly smoky kick to your tortillas.

Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner, Appetizer

Ingredients
  • Masa corn flour, like Maseca 2 cups
  • warm water 1½ cups
  • salt 1 teaspoon
  • can of chipotle in adobo sauce 1

Preparation
  1. In a medium bowl add Maseca corn flour. Mix salt with warm water and drizzle in corn flour with one hand while kneading with the other hand until soft dough forms.
  2. Add two tablespoons of the adobo sauce from the can of chipotle. If you like it spicier, chop up one of the chiles into a paste and mix it into the dough. The dough should be soft, smooth, and pliable but not sticky.
  3. Divide dough into 10-12 balls, about 2 inches thick, a little bigger than a golf ball. Place in a dish and cover with a damp paper towel.
  4. Pre-heat your IMUSA non-stick sauté pan on medium-high heat.
  5. Open IMUSA tortilla press and cover each side with a separate piece of plastic wrap. Add a tortilla ball a little behind the center of the press and press down, pushing in handle to flatten tortilla. Carefully open tortilla press and remove tortilla with the plastic wrap that it is stuck to.
  6. Fold over tortilla onto one hand and gently remove plastic wrap with the other hand. Add tortilla to hot sauté pan and cook for about one minute.
  7. Flip and cook for another minute. Flip again and cook for a final minute, until slightly browned. Place tortilla in an aluminum foil packet and continue making the rest of the tortillas.
  8. When you are ready to serve, place aluminum foil packet in a 300-degree oven for 10-15 minutes and serve