Breakfast Tacos with Corn Salsa
Breakfast Tacos on your table in 30 minutes are your best way tot start your day! Breakfast Tacos are a staple here in San Diego but super easy to make at home! Warm corn tortillas are layered with spiced refried beans, chili chorizo scrambled eggs, corn salsa and avocados. They are bursting with layers of comforting, fresh, savory, spicy, creamy, crunchy all in one bite after bite after bite. And did I mention how EASY they were already?!
Servings 4 -6
Ingredients
- 10-12 flour or corn tortillas warmed
Chorizo Eggs
- 10 oz. quality Mexican chorizo
- 1 small onion chopped
- 1 anaheim pepper, seedd, chopped
- 8 eggs, whisked with 1/4 cup milk
- 2 garlic cloves minced
- 1/2 4 oz. can mild diced green chilies
- 1/2 tsp EACH cumin, chili powder
- 1/2 cup queso fresco or Cotija
Refried beans
- 1 1/2 cups refried beans
- 1/2 4 oz. can mild diced green chilies (rest of above can)
- 1/2 teaspoon cumin
Garnish
- 1 recipe Corn Salsa
- sour cream
- hot sauce
- fresh lime juice
- avocados
Instructions
- Heat large skillet over medium heat and add chorizo, onion and Anaheim pepper and cook on medium heat for 7-10 minutes or until chorizo is cooked though. Add garlic and saute 30 more seconds. Strain off excess grease (I like to transfer chorizo to a strainer, drain grease and return to pan.)
- Add eggs, cumin and chili powder to chorizo and cook over medium heat until eggs are almost set, about 5 minutes, then stir in cheese. Taste and add salt, pepper and hot sauce to taste.
- Add refried beans and green chilies to a microwave safe bowl and warm in microwave. Stir to combine.
- Assemble by spreading beans on top of corn tortillas, followed by chorizo eggs, then top with Corn and Avocado Salsa followed by sour cream and freshly squeezed lime juice.