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Chorizo & Egg Street Tacos
Spanish cured and diced chunks of chorizo, shredded Manchego cheese, diced cooked potatoes and onions are scrambled with freshly beaten eggs and spooned into...
Servings
12
12
Cuisine Type
- mexican
Day Part
- breakfast
Main Ingredient
- Eggs
Spanish cured and diced chunks of chorizo, shredded Manchego cheese, diced cooked potatoes and onions are scrambled with freshly beaten eggs and spooned into Mission® 4.5” Flour Tortillas. Topped with fresh pico de gallo.
Ingredients
24 each 4.5" Heat Pressed Flour Tortilla
12 each Eggs, large
6 Tbsp. Half & Half
12 oz. Spanish Cured Chorizo, diced , warm
1.5 cups Diced Potatoes, peeled , cooked
3/4 cup Diced Onion, sautéed
12 oz. Manchego Cheese, shredded
Pico de Gallo, see related recipe
Steps
To make 2 Chorizo & Egg Street Tacos; Crack and beat 1 egg and 1 tablespoon half & half, and season with salt and pepper. Scramble in small sauté pan or griddle over medium-low heat and add 1 ounce of each chorizo and potatoes, and 1 tablespoon sautéed onion. Top with 1 ounce Manchego cheese, cover with lid to melt and then divide among warm tortillas and serve warm with 1 ounce fresh pico de gallo.
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