Note about chorizo: Mexican chorizo is the norm and more appropriate for taco tradition. Mexican chorizo is fresh sausage that is usually removed from the casing, so you can just crumble it into the pan and cook it. If you happen to have cured Spanish chorizo instead, you can finely chop it and cook it just like the Mexican chorizo (it is just already fully cooked, so you are just warming it up). It will be different, but still delicious. I have made breakfast tacos with cured sausages many times and heartily enjoyed!
Depending on where you're located and how many toppings and add-ons you buy, this meal will cost you between $10 and $13. —Leanne Brown
For the tacos:
olive oil or butter
4 1/2 ounces
green chiles (1 small can)
small corn tortillas
salt, to taste
shredded Monterey Jack or cheddar cheese
chopped cilantro, for topping
For toppings and add-ons:
avocado, chopped or sliced
In This Recipe
In a pan on medium heat, warm the olive oil or butter. Add the onion, green chiles (if using), and chorizo (see headnote) and sauté until the onions become translucent and the sausage is cooked, about 5 minutes.
In another pan on medium heat, toast the corn tortillas one or more at a time, just until they have a little bit of brown on each side. Set aside.
In a bowl, lightly whisk the 8 eggs with a pinch of salt to just to break up the yolks.
Turn the heat down to low and add the eggs to pan, gently stir the eggs into the vegetables and sausage to form loose curds.
Sprinkle the cheese over the eggs and mix until the eggs are scrambled and cooked to your preference. I like to leave them a little sloshy since they are creamiest that way.
Arrange a plate with 3 toasted tortillas and top each with a generous heap of egg and sausage mixture. Top with a sprinkling of cilantro and any other toppings you have handy. Repeat until you have served all 4 people.