Put a little spice in your breakfast tacos and take your brunch to the next level!
EGG & CHEESE TACOS WITH CHORIZO & PINTO BEANS
2 tablespoons olive oil (divided)
8 ounces fresh chorizo (removed from casing)
1/2 red onion (thinly sliced)
1 fresno chili (seeds removed, finely chopped)
1/4 teaspoon red chili flakes
1 can pinto beans (drained and rinsed, 15 ounces)
2 tablespoons half-and-half
1 teaspoon hot sauce (plus more to garnish)
1 bunch cilantro
12 white corn tortillas (charred slightly on a griddle)
1 cup cotija cheese (crumbled, plus more for garnish)
1 recipe Tomatillo Salsa
1 cup pickled jalapenos
In a large sauté pan, add 1 tablespoon of olive oil and place over medium-high heat. Add the chorizo and cook, breaking up with a wooden spoon or potato masher, until well browned, about 8 minutes. Add the onions and chiles, season with red chile flakes, salt and pepper, and sauté until translucent, about 4 minutes. Add the beans and sauté to warm through. Season with salt and pepper to taste. Remove from heat, set aside and keep warm.
In a large bowl, add the eggs, half-and-half, hot sauce and 2 tablespoons chopped cilantro, and whisk thoroughly to combine. Place a large nonstick pan over medium heat, and add 1 to 2 tablespoons of oil (or butter). Pour the eggs into the pan and whisk to scramble. Season with salt and pepper to taste. Remove from heat and do not overcook!
In a griddled tortilla, add some scrambled egg mixture and some bean mixture. Top with some cotija cheese, Tomatillo Salsa, cilantro, pickled jalapenos, and hot sauce to taste.