Thursday, August 15, 2013

Breakfast for Dinner

Last night for dinner I made chorizo and egg tacos. I really am not the biggest breakfast person and when given a choice I will head for either an omelet or something similar to smother in salsa and other salty/spicy goodness. So these tacos for me were a win win. 


  • 1 lb chorizo
  • 6 eggs
  • 1 jalapeno - sliced
  • 5 tomatillos - husked and rinsed
  • cilantro
  • 2 limes - juice and zest
  • 1/2 cup water
  • 5 scallions - sliced
  • salt
  • 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.

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