Chorizo and Egg Breakfast Tacos

Serves 2

Ingredients:

2 links APCO chorizo

2 eggs whisked

2 pinches Mexican cheese or cojita

2 flower tortillas

2 Tbsps salsa

Directions:

Begin by warming your tortillas while you prepare the filling. Heat them gently in a dry skillet, on a griddle, or directly over a flame until they are soft and lightly toasted. Keep them warm until ready to assemble.

In a small bowl, whisk the eggs until the yolks and whites are fully combined. Set aside.

Heat a sauté pan over medium heat and cook the chorizo until browned and fully cooked, breaking it apart as it cooks.

Once the chorizo is cooked, add the whisked eggs directly to the pan. Using a rubber spatula, gently stir the mixture until the eggs are almost fully cooked but still slightly soft.

Reduce the heat and add the shredded cheese. Continue stirring gently until the cheese melts and the eggs are creamy and fully incorporated.

Divide the chorizo and egg mixture evenly between the warmed tortillas. Finish with your favorite salsa and serve immediately.

Enjoy!

Chef Scout Recon Tip: Warm tortillas make the taco. A cold tortilla can overpower the filling, while a properly heated tortilla adds flavor, flexibility, and that fresh taqueria feel.