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PHPRecipeBook 4.08

Recipe Name: Chorizo and egg tacos Submitted by: Ryan
Source: Source Description:
Ethnicity: Mexican Last Modified: 8/17/2019
Base: Pork/Ham Comments:
Course: Breakfast  
Difficulty: Easy
Preparation Time: 10-30 Minutes
Number of Servings: 12

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
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.

Salsa rojo ( Add to shopping list ) :
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
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.

fresh tortillas ( Add to shopping list ) :
2 Cup(s) flour
5 Tablespoon(s) shortening
1 1/4 Teaspoon(s) salt
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.

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