Tuesday, January 5, 2016

Easy Pork Chorizo and Egg Breakfast Tacos



Tip:  Read directions completely before preparing.

Ingredients:
5 oz. Mexican pork chorizo (I used Cacique Brand)
4 large eggs, beaten
1 tablespoon, green bell pepper, chopped finely
1 serrano pepper, chopped finely
2 tablespoons, sweet onion, chopped finely
½ cup, mild cheddar cheese, finely shredded
4 heated flour or corn tortillas
cilantro and sliced radish, garnish (optional)

Directions:
In a medium-sized skillet, over medium heat  cook chorizo for 5 minutes, breaking it apart.


Add onion and bell pepper. And cook until onion is translucent.


Pour the beaten eggs  over the chorizo in the skillet. Scramble serving lightly, until cooked. Do not over cook because the mixture will become dry.



Divide the scrambled chorizo and eggs into four.  Add to heated flour or corn tortilla.





Top with cheddar cheese.  Enjoy!!!

Servings: 4 Tacos


Tip:  You can make these ahead and keep warm by wrapping in aluminum foil until ready to serve.

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