Chorizo, Egg and Raisin Tacos
Corn tortillas stuffed with chorizo, eggs, onion, raisins, and cilantro make a savory-sweet taco that’s bold enough for breakfast or dinner.
Prep 10 min · Cook 10 min · Total 35 min · Makes 2 servings
Ingredients
- 1/2 tablespoon olive oil
- 1/2 red onion, minced
- 1/4 pound Mexican chorizo, casings removed and chopped
- 1 1/2 tablespoons raisins, soaked in hot water for 15 minutes, drained
- 3 eggs
- Salt
- Corn tortillas
- Cilantro, chopped
Directions
- Cook the minced onion in the olive oil over medium heat, stirring now and then, until it has softened. Add the chorizo, then use a wooden spoon to crumble the pieces small. Stir in the drained raisins, and keep cooking until the sausage is mostly cooked through.
- Crack the eggs into the pan 1 at a time. For each egg, break the yolk with your wooden spoon and stir it into the chorizo mixture before adding the next. Let everything cook until the whites are set, about 30 seconds.
- Add salt to taste, then scatter chopped cilantro over the top. Spoon into warmed tortillas and serve.