Chorizo, Egg and Cheese Breakfast Taco

Breakfast taco with egg, chorizo and cheese from Taste of Tucson
Cook Time: 5 minutes
Chorizo, Egg, and Cheese Breakfast Taco
Servings: 1
Author: Jackie Alpers
Cost: $1
A quick and easy Tucson Sonoran breakfast taco with a crispy egg fried in chorizo then folded with cheese into a tortilla. I ate this as a makeshift breakfast every day for weeks while writing the Taste of Tucson cookbook. The fat from the tablespoon of chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories. I fry up a batch of chorizo in advance and store it in the fridge, where it becomes solid, until I scoop it out, and heat it up.

Ingredients

  • 1 tablespoon prepared Mexican chorizo
  • 1 large egg
  • 1 corn tortilla
  • 2 to 3 tablespoons shredded Mexican-blend cheese

Instructions

  • Reheat the chorizo in a small nonstick skillet over medium heat until smoking. Crack the egg on top and fry for 2 to 3 minutes. Transfer to a plate. Rinse out the pan, leaving about a half teaspoon of water in it. Return the pan to medium heat. Add the tortilla and warm for 30 seconds on each side. Top with the cheese and add the egg/chorizo. Heat until the cheese melts, about 30 more seconds. Fold over and eat like a taco.
    cold chorizo prep photo for breakfast taco recipe

Video

Course Breakfast
Cuisine Mexican, Sonoran, Tucson Sonoran Style Mexican
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Portrait of Taste of Tucson Cookbook author in her Mexican tiled kitchen

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