3Place a rack in the bottom position, and preheat your oven to 200f (95c).
4Spread about 1.5 tablespoons of refried beans over a flour tortilla.
5Place a taco shell on top.
6Chef’s Note: I’m using the taco shells with the flat bottoms, but any hard taco shell will do quite nicely.
7Wrap the flour tortilla around the taco shell.
8Repeat for the other taco, and about five minutes before all the other ingredients are cooked, place them in the preheated oven.
9Chef's Note: We don't want to cook the tacos; just warm them up a bit. If you leave them in the oven too long, the crispy inner shell will get soggy. So, just about five minutes in the oven is all they need.
10Add the chorizo to a sauté pan over medium heat.
11Stir, breaking up the meat with a wooden spoon, until fully cooked, about 6 to 8 minutes.
12Drain on paper towels, and reserve.
13Remove all but 1 teaspoon of the oil/grease from the pan, and add the onions.
14Sauté the onions until soft, about 4 to 6 minutes.
15Add the garlic, and sauté until fragrant, about 1 minute.
16Return the sausage to the pan, add the mustard powder,and stir to combine.
17Chef's Note: The mustard powder acts as a flavor binder between the chorizo and the eggs.
18Add the eggs, and cook until barely set, about 2 minutes.
19Remove the pan from the heat.
20Chef’s Tip: The eggs will continue to cook from their internal heat. This is known as carry-over cooking.
22Remove the taco shells from the oven.
23Divide the egg/chorizo mixture among the taco shells.
24Add the lettuce and tomato.
25Top with about a tablespoon of salsa, or to taste.
26Add the cheese.
27Chef’s Note: Sour cream, black olives, or anything else you choose, are optional.