StovetopMexican
Chorizo breakfast tacos
Mexican chorizo, eggs, tortillas, salsa. Morning meat. Not sliced ham.
Made it?
25 min · 20 min hands-on · pull 160°F
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- Mexican chorizo, out of the casing2 lb
- eggs6
- corn or flour tortillas8
- or picosalsa
- optionalcilantro, cotija
Method
- 1
Chorizo in a skillet, break it up, 6–8 minutes until it renders and the edges crisp.
- 2
Eggs in, scramble in the fat, 2 minutes. Off the heat while they still look wet.
- 3
Tortillas, the mix, salsa. Potato if you have leftover home fries.
If you don’t have it
- chorizo → a neighboring cut on the same animal. Keep the same pull. Leaner cooks faster and dries sooner.
- Mexican chorizo, out of the casing → What you actually have, if it is the same muscle family. Spanish dry chorizo is a different sausage. You want the raw Mexican kind.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making quick pickled onions.
In the morning, or while the meat is on. Thin red onion, hot vinegar, a pinch of sugar and salt. They pink up as they sit.
15 min
- With this dish, try making skillet mac.
In the oven while a roast rests, or the last stretch of a smoke. A real béchamel, cheddar, a breadcrumb top. Do not start it at the same time as a packer and expect timing to match.
40 min
- With this dish, try making pot liquor collards.
On with a shoulder or a ham. They want time, not a grate. Strip the stems, simmer with a hock until the leaves give and the pot liquor is the sauce.
1 hr 30 min