Chorizo Breakfast Tacos
4 corn tortillas
4 large eggs
4 tablespoons chopped fresh cilantro, divided
7 ounces fresh chorizo sausage, casing removed if necessary. For a vegetarian version, substitute Soyrizo for the chorizo.
4 green onions, sliced
Sour cream (optional)
Hot sauce or salsa (optional)
Home & Camp Cooker
Brush a large griddle or nonstick pan with butter or vegetable oil. Whisk the eggs in a medium bowl. Season with salt and pepper.
Sauté chorizo sausage in a nonstick skillet over medium-high heat until cooked through, about five minutes. Add the egg mixture and stir until softly set, about 1 minute. Remove the egg mixture from heat.
Place the tortillas in the griddle or pan and lightly char over a heat source until blackened in spots, turning with tongs. Arrange the tortillas in the skillet over low heat, then divide the egg mixture among the tortillas and top with a generous portion of Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese along with the 2 tablespoons of cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.
Snow Peak makes gear and apparel for life outside. They believe spending time in nature restores the human spirit, and that sharing food with loved ones is one of the best ways to reconnect. Consider using their products to create a memorable outdoor experience. Visit their flagship retail store and restaurant, Takibi, on NW 23rd Avenue in Portland, Oregon, or shop online at snowpeak.com.