Plant-based Chorizo Breakfast Tacos
Chef David Pena
Goodfriend Beer Garden
Chef David Pena creates a plant-forward breakfast taco with plant-based chorizo, eggs and Oaxaca cheese. A house-made serrano salsa tops off the tacos with a spicy kick. For a vegan version, use nondairy mozzarella or jack cheese and a vegan egg substitute product.
1 lb. tomatoes, roughly chopped
4 oz. serrano chilies, destemmed
¼ cup white vinegar
1 tbsp. salt
½ cup plant-based chorizo crumbles
Salt and pepper to taste
8 flour tortillas, warmed
½ cup shredded Oaxaca or mozzarella cheese
3 tbsp. finely minced red bell pepper
Fresh cilantro leaves
1. For salsa, in small saucepan, combine all four ingredients; place over medium heat. Cover and cook about 10 minutes, or until tomatoes soften and serrano peppers darken in color. Let cool slightly; puree in blender until smooth. Set aside.
2. In medium nonstick skillet over medium-high heat, place chorizo crumbles. Cook, stirring, 2 to 3 minutes or until heated through. Add eggs and continue stirring; cook until eggs are set. Add salt and pepper to taste.
3. Divide egg-chorizo mixture among tortillas, using about 1/3 cup for each. Top with serrano salsa, shredded cheese, minced bell pepper and cilantro.
Photo courtesy of MorningStar Farms/Kellogg’s Away from Home