| Ingredients: 8 Ounce(s) Chorizo 1 finely chopped onion, white 1 finely chopped and seeded pepper, jalapeno 12 large egg 1/2 Teaspoon(s) salt 1/4 Teaspoon(s) freshly ground black pepper |
Directions:
Remove casing and cook until brown about 8 minutes. Add onion and jalapeno. Cook about 4 to 6 minutes until softened. Break eggs into a bowl. Add salt and pepper then whisk until completely yellow and even. Pour the eggs in the skillet over medium heat. Continually move the eggs around the skillet. About 2 minutes. Eggs should look wet, but not runny. Don't over cook. Build taco and top with salsa, grated cheese, scallion and lime wedge. |
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Salsa rojo (
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1 Pound(s) chopped and cored tomato, roma 2 Clove(s) chopped garlic 1 finely chopped and seeded pepper, jalapeno 2 Tablespoon(s) chopped cilantro 1 Tablespoon(s) lime juice 1 Teaspoon(s) salt 1/4 Teaspoon(s) red pepper flakes |
Directions: Combine the chopped tomato and garlic, then microwave four minutes to cook out water from the tomatoes. Strain off the water from the tomatoes, then add the tomatoes to a blender. Add jalapeno, cilantro, lime juice, salt, red pepper flakes. Blend until smooth, for about 45 seconds. |
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fresh tortillas (
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2 Cup(s) flour 5 Tablespoon(s) shortening 1 1/4 Teaspoon(s) salt |
Directions: Put flour in a bowl and whisk in 1.25 tsp salt. Mix in shortening. Pinch it into the flour to make a crumbly dough. Add 2/3 cup warm water and stir into the flour. Kneed the dough until you have a smooth ball and no crumbs. Cut into 12 equal pieces and roll them into balls. Then let rest, covered, in the fridge for 30 minutes. On a floured board, roll out into 6 inch tortillas. Stack on a plate with parchment paper between each. Cook in a non-stick pan, one at a time, with a little vegetable oil to brown each side. About a minute or two on each side. Keep warm until serving. |