Egg and chorizo breakast tacos
This recipe is only a starting point. You can add more onion or leave it out, use different bell peppers, add garlic, remove the chorizo from the casing, use a different sausage, garnish your taco with cheese, cilantro, jalapeños, salsa. Use 6 inch tortillas if you prefer a smaller portion (cut down the filling). Your imagination and preferences are the only limits!
1/2 medium yellow onion, diced
1/2 red bell pepper, diced
2 tablespoons butter, divided
2-3 links chorizo sausage, sliced thin
10 eggs, beaten
Pepper to taste
10 inch tortillas
Makes about six tacos
1. Melt 1 tablespoon butter over medium low heat
2. Add onion and bell pepper. Sauté until onion begins turning transparent. Turn heat up to medium.
3. Add chorizo. Cook until the chorizo is no longer pink, almost but not quite done (it will finish cooking in the egg mixture below). Remove to clean mixing bowl. Turn heat back to medium low.
4. Pour off excess fat and add remaining 1 tablespoon butter. Let it melt but not bubble. Add eggs. Grind in pepper to taste. Turn heat to medium.
5. Add reserved sausage mixture and mix into eggs. Stir and fold well until eggs are done to a texture to your liking.
6. Turn heat off. Spoon roughly 1 tablespoon of mixture into the middle of a tortilla and wrap.
7. OR IF MAKING FOR LATER: let mixture cool almost completely then put into fridge. Or you can freeze prepared tacos; spoon into tortilla as above and wrap. Place tortillas on a tray covered in wax paper and freeze.
