Breakfast Tacos

Breakfast Tacos: Step by Step

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1. Fry the chorizo in a dry pan over medium heat for 4 minutes until it has released its oil.

   Mark done Start 4 min timer

2. Beat the eggs with the salt. Turn the heat to low, pour them into the pan and stir for 3 minutes until in soft curds.

   Mark done Start 3 min timer

3. Warm the tortillas in a dry pan for 20 seconds on each side and wrap in a cloth.

   Mark done

4. Fill the tortillas with the egg and chorizo, cheddar, avocado and salsa.

   Mark done

A Few Pointers

• Do not add butter to the chorizo.
• Take the eggs off the heat while they still look wet.
• If your pan runs hot, lower the heat before the eggs go in.
• Keep the tortillas warm in a cloth.

Serve It With

Refried beans · Hot sauce · Orange juice · Black coffee

Leftovers and Storage

Best eaten at once. Keeps in the fridge for 1 day; reheat the filling gently.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.