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Add a little kick to your breakfast with these tacos. A touch of Spanish chorizo adds color and taste. These will be a hit with the family.
Heat a skillet on medium-high heat. To make sure the skillet is hot, wet your hand and sprinkle some water on the skillet. If it quickly evaporates you are ready to cook the chorizo.
Remove the casing of the chorizo and place in the skillet. Using a wooden spoon, flatten and break apart the chorizo as it cooks. Try to get the chorizo broken into small pieces. Cook for about 5 minutes. Remove from the skillet and place on a plate.
Grab a bowl, crack the eggs into it and beat the eggs. Add eggs into the skillet that you cooked the chorizo in. Scramble until they are no longer runny. Add the cooked chorizo and continue scrambling for another 2 minutes. Place the mixture on the plate where the cooked chorizo was.
Now, lower the heat to medium and warm the tortillas in the same skillet. Place them in the skillet one at a time, and heat until warm to the touch.
Assembly: Place the tortillas on a clean plate and add eggs, tomato, onion, crumbled cotija cheese and a few leaves of cilantro.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!