Mexican Chorizo Breakfast Taco

Directions

1. In a large skillet, heat a tablespoon of olive oil and cook over medium heat. Once the pan is heated, add the chopped serrano pepper, onions and minced garlic. For a less spicy taste, substitute the serrano pepper for a red bell pepper. Sauté until the vegetables begin to slightly brown.
2. Add a pound of fresh chorizo (or sausage) and cilantro to the skillet and chop into small pieces. Separate the meat as it begins to cook and turn periodically for 8 to 10 minutes.
3. Once the chorizo finishes cooking, turn the heat down low and add salt and pepper for added flavor. Mix and remove from the stove while draining the excess grease on a napkin or towel.
4. Crack and whisk eggs in a mixing bowl until the yolk and egg whites are combined. In a separate pan, warm up a tablespoon of butter over medium heat. Once melted, add the eggs and allow to cook for 2 to 3 minutes before flipping. Bring the edges of the egg towards the center until the liquid begins to solidify.
5. Once the eggs finish cooking, turn the heat down low and sprinkle the cheddar cheese on top. Allow the cheese to melt before removing the pan from the stove.
6. Place a medium skillet on a stove over medium heat. Add the tortilla shells to the pan and heat for 30 seconds to 1 minute before flipping. Set aside on a plate to cool after heating.
7. Add a spoonful of scrambled eggs and cheese to each tortilla shell. Place another spoonful of the chorizo mix on top. Top off with a dollop of sour cream. For added flavor, slice a fresh lime and drizzle the juice on top. Salsa is also perfect for anyone desiring extra flavor or spiciness!

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