Flavorful Chorizo and Egg Tacos
Whip up these tasty Chorizo and Egg Tacos topped with avocado, tomatoes, and Cotija cheese. Ready fast in 30 minutes for brunch or breakfast cravings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yummygusto.com.
Cooking tools:
- Skillet
- Stove
- Wooden spoon
- Paper towel
- Mixing bowl
- Whisk
- Spatula
- Plate
- Kitchen towel
- Chef's knife
- Cutting board
Ingredients
- 12 oz chorizo sausage (Mexican-style), casings taken off
- A dozen large eggs
- 1/2 tsp salt (use kosher for best results)
- 1/4 tsp black pepper, freshly ground
- 6 tbsp milk (whole or whatever you’ve got in the fridge)
- 12 small (5-inch) tortillas, preferably a corn and flour mix
- 1 cup diced tomatoes (from around 2 medium ones)
- 1 avocado, ripe and cut into chunks
- 3 to 4 tbsp Cotija cheese, crumbled
- 1/4 cup cilantro, freshly chopped (optional)
- Salt
- pepper
- Hot sauce (optional, for serving)
- Lime wedges (optional, for serving)
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