Double-Shell Chorizo/Scrambled Egg Tacos

Andy Anderson !


During our Cinco De Mayo celebration I came up with a new taco. I can see serving these for breakfast, lunch, or dinner. It all depends on how you put it together.

It utilizes two tacos: one soft, one hard, and we’ll bind them together with refried beans. What could go wrong?

So, you ready… Let’s get into the kitchen.

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15 Min
15 Min
Stove Top



2 medium
corn taco shells (hard)
2 medium
flour tortillas (soft)
3 oz
refried beans
3 oz
ground chorizo
1 oz
yellow onion, chopped
1 clove
garlic, minced
1/2 tsp
mustard powder
2 large
eggs, lightly beaten
2 oz
extra sharp cheddar cheese
1/4 c
lettuce, chopped
1 medium
tomatoes, chopped
1/4 c
salsa, mild or hot
sour cream (optional)
black olives, sliced (optional)


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2Gather your ingredients.

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3Place a rack in the bottom position, and preheat your oven to 200f (95c).

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4Spread about 1.5 tablespoons of refried beans over a flour tortilla.

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5Place a taco shell on top.

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6Chef’s Note: I’m using the taco shells with the flat bottoms, but any hard taco shell will do quite nicely.

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7Wrap the flour tortilla around the taco shell.

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8Repeat for the other taco, and about five minutes before all the other ingredients are cooked, place them in the preheated oven.

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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.

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10Add the chorizo to a sauté pan over medium heat.

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11Stir, breaking up the meat with a wooden spoon, until fully cooked, about 6 to 8 minutes.

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12Drain on paper towels, and reserve.

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13Remove all but 1 teaspoon of the oil/grease from the pan, and add the onions.

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14Sauté the onions until soft, about 4 to 6 minutes.

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15Add the garlic, and sauté until fragrant, about 1 minute.

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16Return the sausage to the pan, add the mustard powder,and stir to combine.

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17Chef's Note: The mustard powder acts as a flavor binder between the chorizo and the eggs.

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18Add the eggs, and cook until barely set, about 2 minutes.

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19Remove the pan from the heat.

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20Chef’s Tip: The eggs will continue to cook from their internal heat. This is known as carry-over cooking.

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22Remove the taco shells from the oven.

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23Divide the egg/chorizo mixture among the taco shells.

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24Add the lettuce and tomato.

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25Top with about a tablespoon of salsa, or to taste.

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26Add the cheese.

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27Chef’s Note: Sour cream, black olives, or anything else you choose, are optional.

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29Serve while still nice and warm. Enjoy.

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30Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Mexican