Chorizo and Egg Tacos
Fresh corn tortillas with chorizo sausage, fluffy scrambled eggs, Queso Fresco, lime radishes, and cilantro.
Ingredients
Tortillas
1 & 1/3 cup warm water
2 cups masa (corn) flour
Filling
9oz pork Chorizo (beef Chorizo can be used if desired)
6 large eggs
1 tsp crème fraîche
1 tbsp unsalted butter
Toppings
1 bunch of radishes
1 bunch of cilantro
10 oz Queso Fresco (crumbled part skim cheese)
5 large limes
Salt and pepper to taste
Instructions
Tortillas
Pour the masa into a bowl and then pour the water in. Mix them together with floured hands or a rubber spatula to combine
Once combined, roll the dough out and knead it for 2-3 minutes. The consistency should be similar to play-doh
Let the dough rest in a bowl covered for 10-30 minutes
Once the dough has rested, split it into 12 roughly golf ball sized balls
Place the dough balls in between: two pieces of wax paper, a large Zip-loc bag, or grocery bag. A tortilla press or rolling pin can be used
Place the pressed tortillas on a plate
Cook the tortillas in a dry pan. About 1 minute on each side. There should be no moist looking spots left on the tortilla
Keep them warm in a towel lined container
Toppings
Wash, top, and tail the radishes. Slice them as thinly as possible and place them in a container with the juice of 2 limes and 1 tsp of salt. Fill the container with water to cover the rest of the radishes
Wash and rough chop the cilantro leaves down to the stems. The stems can be discarded or reused in a vegetable stock
Chorizo
Pre-heat a nonstick pan on medium heat
Cook the chorizo for about 10-12 minutes, occasionally stirring to get all of it browned. The fat should be rendered out.
Place cooked chorizo in a bowl or container, but push it to one side so the oil can settle at the bottom
Eggs
Crack all the eggs into a cold nonstick pot with the butter
Place the pot on the stove at medium-high heat and constantly stir to melt the butter. Clean the bottom of the pot as you stir
After the butter is melted, take the pot off the heat and keep stirring for 30 seconds
Put it back on the heat for 30 seconds and keep stirring (do steps 3 and 4 two to three more times until the eggs are soft scambled)
Once the eggs are fully scrambled, season with salt and pepper and stir in the creme friache
Plating
Take 3 tortillas per plate
Place eggs down the center of each tortilla. Use a spoon to drain any excess grease on the side of the bowl they were in and place a scoop on top of the eggs
Top with queso fresco, 2-3 radishes per taco, and a sprinkling of cilantro
Serve with slices limes
About This Dish
This is a quick dish to put together for breakfast. The fresh ingredients liven up normally heavy combination of chorizo sausage and eggs. I find that fresh corn tortillas are a bit thicker than commercial corn tortillas. That means they stand up better to holding all the ingredients. A tortilla press makes this a breeze, but if you do not have one; a rolling pin works just as well. Wtih corn flour, simply placing it between two plastic or wax pieces of paper will keep it form sticking. I highly recommend keeping them in a tortilla warmer with a kitchen towel or something similar as you cook them. This keeps them warm and pliable. When working the dough for the tortillas, it only needs to be kneaded for about 2-3 minutes; just enough to make sure everything is combined. Don’t skip resting the dough, as it needs the time to combine together. This will keep them from falling apart on you.
Once the chorizo is done, it can be put in a bowl or container and pushed to the side inside of it. This allows the grease to pool at the bottom. From there, you can scoop it out without putting that extra grease in your taco. This method of cooking eggs makes them fluffier than a hard scramble. Seasoning it at the end keeps the eggs from turning gray and adding the creme friache gives you a hit of that sour cream flavor; but also cools down the eggs. The texture is more pleasant and taste is lighter. Because of this, it is okay for the chorizo to get some browning on it.
When it comes to toppings, you can go crazy putting on whatever you want. But I do recommend not over stuffing the taco, because you can always have more than one! The radishes should always be in some sort of liquid to prevent oxidation and off flavors. Whatever liquid you choose, it is meant to impart flavor. For this, I used lime juice and salt for a classic but simple clean flavor. You can always kick it up a notch with pickling them for another dynamic flavor. The freshness of the cilantro adds herbal notes. The lime brightens up everything and the fattiness from the protein. The cheese gives texture and light salt to everything as well. You will see this elevated take on egg and chorizo burritos will leave you wanting more without feeling greasy and gross.
