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double-shell chorizo/scrambled egg tacos

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 2 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For double-shell chorizo/scrambled egg tacos

  • 2 md
    corn taco shells (hard)
  • 2 md
    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 lg
    eggs, lightly beaten
  • 2 oz
    extra sharp cheddar cheese
  • 1/4 c
    lettuce, chopped
  • 1 md
    tomatoes, chopped
  • 1/4 c
    salsa, mild or hot
  • sour cream (optional)
  • black olives, sliced (optional)

How To Make double-shell chorizo/scrambled egg tacos

  • 1
  • 2
    Gather your ingredients.
  • 3
    Place a rack in the bottom position, and preheat your oven to 200f (95c).
  • 4
    Spread about 1.5 tablespoons of refried beans over a flour tortilla.
  • 5
    Place a taco shell on top.
  • 6
    Chef’s Note: I’m using the taco shells with the flat bottoms, but any hard taco shell will do quite nicely.
  • 7
    Wrap the flour tortilla around the taco shell.
  • 8
    Repeat for the other taco, and about five minutes before all the other ingredients are cooked, place them in the preheated oven.
  • 9
    Chef'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.
  • 10
    Add the chorizo to a sauté pan over medium heat.
  • 11
    Stir, breaking up the meat with a wooden spoon, until fully cooked, about 6 to 8 minutes.
  • 12
    Drain on paper towels, and reserve.
  • 13
    Remove all but 1 teaspoon of the oil/grease from the pan, and add the onions.
  • 14
    Sauté the onions until soft, about 4 to 6 minutes.
  • 15
    Add the garlic, and sauté until fragrant, about 1 minute.
  • 16
    Return the sausage to the pan, add the mustard powder,and stir to combine.
  • 17
    Chef's Note: The mustard powder acts as a flavor binder between the chorizo and the eggs.
  • 18
    Add the eggs, and cook until barely set, about 2 minutes.
  • 19
    Remove the pan from the heat.
  • 20
    Chef’s Tip: The eggs will continue to cook from their internal heat. This is known as carry-over cooking.
  • 21
  • 22
    Remove the taco shells from the oven.
  • 23
    Divide the egg/chorizo mixture among the taco shells.
  • 24
    Add the lettuce and tomato.
  • 25
    Top with about a tablespoon of salsa, or to taste.
  • 26
    Add the cheese.
  • 27
    Chef’s Note: Sour cream, black olives, or anything else you choose, are optional.
  • 28
  • 29
    Serve while still nice and warm. Enjoy.
  • 30
    Keep the faith, and keep cooking.

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