Double-Shell Chorizo/Scrambled Egg Tacos

27
Andy Anderson !

By
@ThePretentiousWichitaChef

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
2
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

PLAN/PURCHASE

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)

How to Make Double-Shell Chorizo/Scrambled Egg Tacos

Step-by-Step

  • 1PREP/PREPARE
  • 2Gather your ingredients.
  • 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.
  • 21THE ASSEMBLY
  • 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.
  • 28PLATE/PRESENT
  • 29Serve while still nice and warm. Enjoy.
  • 30Keep the faith, and keep cooking.

Printable Recipe Card

About Double-Shell Chorizo/Scrambled Egg Tacos

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