From @Brian Lagerstrom
9 min · Serves 1
Watch it
Ingredients
Heat the corn tortillas in a dry skillet until warm and soft, about 30 seconds per side, and keep warm wrapped in a towel or tortilla warmer.
Crack the eggs into a container, season with a pinch of salt, and whisk with a fork until homogenous.
Heat 1 tbsp olive oil in a nonstick skillet over high heat.
Add the Mexican chorizo and press it into a patty shape to maximize contact with the pan.
Break the chorizo into tiny, pea-sized crumbles with a meat masher or utensil.
Fry over high heat until deeply browned and seared, about 2 minutes.
Pour the whisked eggs into the hot pan with the chorizo.
Stir constantly for 45–60 seconds, breaking the eggs into small curds so they combine thoroughly with the sausage.
Remove from heat as soon as the eggs are cooked through.
Stack the warm tortillas in pairs to make two double-layered tacos.
Divide the chorizo and egg mixture between the two taco bases.
Top each taco with tomatillo salsa, crumbled queso fresco, and chopped cilantro.
Free. It puts this on your shopping list, keeps your place, and rings when something is ready.
Technique
For this step
Have it ready
Free. It keeps your place, and rings when something is ready.