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

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

FSD Resources