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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