Eggs and Chorizo Taco
- El Supremo pork chorizo [I prefer the "original picante" flavor]
- three to five eggs
- corn tortillas
- crema [or sour cream]
- salsa verde
- cilantro and/or your favorite veggie toppings
Cook one whole tube of chorizo meat in a pan until thoroughly cooked. Transfer to plate. Using the same pan cook eggs over-easy [or over-medium as I like them], transfer eggs to the same plate as the chorizo.
Cook the chorizo in the same amount and way as above, but instead of cooking the eggs separately add them to the pan with the chorizo. Stir to well combine and cook until the eggs are done.
How To Assemble the Tacos
Whichever way you cook the chorizo and eggs, you assemble the tacos the same way.
To heat the tortillas, turn on one of your gas burners on medium-low and place the tortilla over the flame flipping once. About ten seconds per side, or until lightly charred. Keep tortillas warm in a clean dishcloth.
Spread about one tablespoon of crema in the middle of a tortilla, top with egg and chorizo, top that with a teaspoon of salsa verde, and sprinkle on your veggie toppings.
[See top photo for finished tacos]