Chorizo Breakfast Tacos with Cilantro Pesto

Chorizo Breakfast Tacos with Cilantro Pesto

I have never been good about eating breakfast.  If a big plate of pancakes or French toast is sitting in front of me, I will eat it with no problems.  But my typical morning does not usually allow for pancake batter, fried eggs, or crispy bacon.  Something that I do have time for is breakfast tacos.

Cilantro-Cumin Pesto

Scrambled eggs, spicy chorizo sausage, cotija cheese, and a quick cilantro pesto are stuffed into warm tortillas to make the perfect breakfast.  I used this Cilantro-Cumin Pesto that I posted last week.  It really is delicious, and I keep finding new ways to use it!  This is a fun update on a southwestern classic.  The cilantro pesto can easily be made ahead to speed up the morning process a bit.

Chorizo Breakfast Tacos with Cilantro Pesto

These breakfast tacos are perfect for a quick weekday breakfast.  But they are also a great thing to linger over for a lazy weekend brunch.

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Chorizo Breakfast Tacos with Cilantro Pesto
 
Prep time
Cook time
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Chorizo, cotija cheese, and homemade cilantro-cumin pesto take these breakfast tacos to a new level.
Author:
Yield: Serves 4
Ingredients
  • ½ pound chorizo sausage, casings removed
  • 2 tablespoons unsalted butter
  • 6 large eggs
  • ¼ cup whole milk
  • Kosher salt
  • Freshly ground black pepper
  • 8 flour tortillas
  • 2 Roma tomatoes, seeded and chopped
  • ½ cup Cilantro-Cumin Pesto, link below
  • ½ cup crumbled cotija cheese
Directions
  1. Place a large skillet over medium-high heat. Add the chorizo and cook for 6 to 8 minutes, breaking up the sausage with the back of a spoon, until cooked through. Using a slotted spoon, transfer the sausage to a small plate and set aside.
  2. Melt the butter in the same skillet over medium-low heat. Whisk together the eggs, milk, ½ teaspoon of salt, and ¼ teaspoon of black pepper in a small bowl. Add the eggs to the skillet and cook for 5 to 6 minutes, folding gently with a rubber spatula, until soft curds form.
  3. To assemble the tacos, divide the scrambled eggs and chorizo between the tortillas. Top with the tomatoes, pesto, and cotija cheese.

Click here to get the recipe for my Cilantro-Cumin Pesto!

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