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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

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.

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
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.

fresh tortillas ( Add to shopping list ) :
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.

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