Ingredients
Tacos
| Large eggs |
6
|
| Heavy cream |
a splash
|
| Butter |
2 tbsp
|
| Sea salt |
to taste
|
| Black pepper |
to taste
|
| Chorizo, cooked and crumbled |
1 cup
|
| Small tortillas |
6
|
| Red onion, diced |
1/2
|
| Cilantro, fresh and chopped |
for garnish
|
Tomatillo Sauce
| Tomatillos, husked and boiled until tender |
4
|
| Fresh cilantro |
1 bunch
|
| Jalapeno, stemmed |
1
|
| Avocado |
1
|
| Garlic |
2 cloves
|
| Sour cream |
1/4 cup
|
| Queso fresco |
2 tbsp
|
| Sea salt |
to taste
|
| Black pepper |
to taste
|
Directions
Tacos
- In a bowl, WHISK eggs with a splash of heavy cream until well blended. MELT butter in a nonstick skillet over medium-low heat. ADD eggs and gently STIR, cooking until soft and fluffy. SEASON with salt and pepper to taste. REMOVE from heat.
- In a separate skillet, ADD the cooked chorizo and COOK over medium heat until it’s browned and heated through. While the chorizo warms, PREPARE your tortillas: Either WRAP them in aluminum foil and WARM in a preheated 350°F oven for 10–15 minutes, or carefully HEAT them directly over a low gas flame for 10–15 seconds per side, using tongs. Be sure to watch closely to prevent burning!
- ASSEMBLE the tacos by layering each warm tortilla with scrambled eggs, chorizo, a drizzle of tomatillo sauce (see below for ingredients and directions), red onion, and cilantro.
- GARNISH with extra queso fresco, if desired, and ENJOY warm.
Tomatillo Sauce
- BLEND boiled tomatillos, cilantro, jalapeño, avocado, garlic, sour cream, queso fresco, salt, and pepper until smooth and creamy.