See, this is the kind of thing that happens when there’s nobody to stop me. I start thinking too hard about stuff, and how stuff fits together, and why stuff might work better than what I’ve been doing. This isn’t really a recipe, it’s a way of combining techniques and existing methods. One thing that is important to me: if something isn’t simple and easy, I probably won’t do it. If a recipe includes ingredients I have to search for or order; if the list of ingredients is more than a handful; if it involves putting something in the freezer for an hour (I’d have to buy a second freezer), or includes the words “Day 1”… I’m out. This is no harder than scrambling eggs, shredding cheese, sautéing vegetables, and smashing burgers. It’s just combining a bunch of different techniques to make a simple breakfast taco an order of magnitude better.
7:00AM! Mise en place: two scrambled eggs, peppers and onions, some shredded cheese (I used bag cheese, it is fine for this), a couple tortillas, and one link of chorizo cut in half lengthwise.
I sautéed the peppers and onions off to the side.
Pile the cheese directly onto the griddle (or nonstick pan, if you’re at the stove), and top it with a tortilla. Wait a bit for the cheese to melt and brown. The tortilla will soften, too.
Slide your spatula under, and flip; the cheese releases oil that keeps it from sticking!
I curled the chorizos so they’d match the shape of the tortillas. I was also hoping they’d form little dams to pour the eggs into, but that turned out to be impractical.
Cheese lined tortillas on top, and press HARD! We want hard browning, and we want to make sure the chorizo is cooked through! Leave them for a while, like 5 minutes.
Flip your tortillas over. See how the cheese has frico’d even more? Excellent. Let the tortillas sit a minute in the residual grease while you scramble up those eggs! Between cooking and photographing, I forgot to mix the peppers and onions in. I don’t think that matters, though. It might have even been better with them separate. If you’re worried about sausage grease, why are you even here? Remember, moderation is the secret to enjoying difficult things. Don’t have this for breakfast and dinner on the same day and I think you should be okay.
Assemble! I split the scramble in half and layered it on each taco, along with the peppers and onions.
PEDIDO! ORDER UP! A little cilantro from the herb garden, and some crema and tomatillo salsa!
This was laugh out loud delicious. And I stress: It is no harder than making anything else. Heck, it’s probably easier than making an omelet out of that stuff! It just maximizes browning the chorizo, melting the cheese right to the edge, and getting the tortillas slightly crisp (but not hard) in the chorizo grease. But doing that elevates everything way beyond. It isn’t the ingredients that make this work, it’s the technique.
Happy cooking!
7:00AM! Mise en place: two scrambled eggs, peppers and onions, some shredded cheese (I used bag cheese, it is fine for this), a couple tortillas, and one link of chorizo cut in half lengthwise.
I sautéed the peppers and onions off to the side.
Pile the cheese directly onto the griddle (or nonstick pan, if you’re at the stove), and top it with a tortilla. Wait a bit for the cheese to melt and brown. The tortilla will soften, too.
Slide your spatula under, and flip; the cheese releases oil that keeps it from sticking!
I curled the chorizos so they’d match the shape of the tortillas. I was also hoping they’d form little dams to pour the eggs into, but that turned out to be impractical.
Cheese lined tortillas on top, and press HARD! We want hard browning, and we want to make sure the chorizo is cooked through! Leave them for a while, like 5 minutes.
Flip your tortillas over. See how the cheese has frico’d even more? Excellent. Let the tortillas sit a minute in the residual grease while you scramble up those eggs! Between cooking and photographing, I forgot to mix the peppers and onions in. I don’t think that matters, though. It might have even been better with them separate. If you’re worried about sausage grease, why are you even here? Remember, moderation is the secret to enjoying difficult things. Don’t have this for breakfast and dinner on the same day and I think you should be okay.
Assemble! I split the scramble in half and layered it on each taco, along with the peppers and onions.
PEDIDO! ORDER UP! A little cilantro from the herb garden, and some crema and tomatillo salsa!
This was laugh out loud delicious. And I stress: It is no harder than making anything else. Heck, it’s probably easier than making an omelet out of that stuff! It just maximizes browning the chorizo, melting the cheese right to the edge, and getting the tortillas slightly crisp (but not hard) in the chorizo grease. But doing that elevates everything way beyond. It isn’t the ingredients that make this work, it’s the technique.
Happy cooking!
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