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

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources