- 1 lb chorizo
- 6 eggs
- 1 jalapeno - sliced
- 5 tomatillos - husked and rinsed
- 2 limes - juice and zest
- 1/2 cup water
- 5 scallions - sliced
- corn tortillas
- grated cheese
- Render the chorizo in a large saute pan, beginning over low heat, gradually increasing to medium high. Cook until chorizo is crispy and brown. Scramble the eggs in a bowl and then stir into the chorizo. Stir for one minute and then remove form heat to finish cooking.
- In a blender, combine the jalapeno, tomatillos, half of the cilantro, lime zest and juice, a pinch of salt, and water. Blend on high until it's a rough puree. Check and adjust seasoning if necessary.
- Warm the tortillas in a dry skillet. Top with a small handful of cheese and allow to melt. Assemble tacos with chorizo, eggs, scallions, cilantro and salsa. Garnish with a squeeze of lime and hot sauce.