Chorizo Breakfast Tacos - Cowboy Kent Rollins
Servings 6 to 8 servings
Ingredients
- 6 thick-cut slices bacon cut into 1-inch pieces
- 12 ounces chorizo casing removed (or sausage)
- 6 to 8 Corn or small flour tortillas
- 8 large eggs
- 2 tablespoons mayonnaise
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 1- 2 cups shredded cheddar
- 1- 2 cups queso fresco
- 1 large avocado for serving (optional)
- Salsa for serving (optional)
Instructions
- Fry the bacon until done, but not crispy, In a large cast iron skillet over medium- high heat, about 5 minutes. Remove from the skillet and place in a bowl. Reserve the bacon grease.
- Return to the skillet and fry the chorizo until done, about 5 minutes. Stir in the bacon, remove from the heat and keep in a warm place.
- In a medium skillet, add a little of the bacon grease and warm over medium heat. Add a tortilla and flip over to coat in bacon grease. Cook until the tortilla is warmed, but not crispy. Repeat with the remaining tortillas. Cover and keep in a warm place or warm oven.
- Add the eggs to a medium bowl, and whisk in the mayonnaise and cream. Whip until frothy.
- Return to the tortilla skillet and melt the butter over low heat. Pour in the egg mixture. Salt and pepper, to taste. Do not stir. When the eggs begin to slightly set up along the edges, softly fold the eggs with a plastic spatula. Slowly cook the eggs until done, about 5 minutes. This method will ensure fluffier eggs.
- To assemble the tacos: add about a tablespoon of shredded cheddar cheese down the middle of a tortilla, top with eggs, chorizo, more cheddar cheese and queso fresco. Top with avocado or salsa, if desired. Serve warm.