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 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.