Chorizo Egg Taco

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
4 3-oz. tacos

Breakfast tacos are something of an art in Texas and this chorizo egg taco is no exception. Spicy chorizo meets fluffly eggs and fried potatoes, topped with a roasted salsa, to make for some satisfying morning Tex-Mex.

Ingredients

4 oz. raw chorizo sausage
8 oz. eggs, beaten
2 oz. fried potatoes, diced, held hot
4 6-in. flour tortillas
Roasted Salsa (recipe follows)

Roasted Salsa:
1 lb. + 12 oz. tomato pieces
10 oz. yellow onions, diced
1 tsp. garlic, chopped
1 oz. serrano peppers, chopped
2 tsp. vegetable oil
11/4 tsp. ground cumin
11/4 tsp. ground coriander
11/4 tsp. cayenne pepper
21/4 tsp. oregano leaf, dry
2 tbs. red pepper flakes
2 tsp. salt
1/2 bunch cilantro
1 can tomatoes, diced, in juice
12/3 cups water

Steps

1. Cook chorizo on griddle or in sauté pan. Discard part of fat but leave enough to cook the eggs—about 1 tsp. per egg.

2. Push cooked chorizo to side of pan and add beaten eggs. When eggs begin to set, gently fold in chorizo and fried potatoes and cook until just set.

3. Heat flour tortillas in classic method over gas burner. Place two tortillas on plate and fill each with 3 oz. of egg mixture.

4. For Roasted Salsa: Mix tomatoes, onions, garlic and serranos and spread them on an oiled sheet pan. Roast in 325°F convection oven until edges start to get dark, about 12 to 15 mins.

5. Stir in dry spices and continue to roast until edges are blackened. Cool to room temp, then place in deep container. Add cilantro, canned tomatoes and about three quarters of the water. Fine chop with mixer or food processor in small batches. Do not purée. Add water as needed to achieve desired consistency. Serve with tacos.

Recipe by University of Texas at Austin

More From FoodService Director

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources