Soft Scrambled Egg and Chorizo in Crispy All-Cheese Taco Shells Recipe
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Category
Main Dish
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Cusine
Mexican
What do you need?
How to make?
Ingredients
3 tablespoons finely diced Mexican or Spanish chorizo
2 tablespoons unsalted butter
4 large eggs, whisked
2 tablespoons crème fraîche or Mexican crema
Kosher salt
1 recipe Crispy All-Cheese Taco Shells
1 recipe Basic Salsa Verde
2 tablespoons grated queso cotija or feta cheese
2 tablespoons minced fresh cilantro leaves
Directions
Place chorizo in a cold non-stick or cast iron skillet and place over medium-high heat. Cook, stirring occasionally, until crisp. Transfer to a paper towel and set aside. wipe out skillet and return to medium-low heat. Add butter and swirl until melted but not browned. Add eggs and cook, stirring constantly with a spatula, until nearly set in soft curds, about 10 minutes total. Remove from heat and stir in crème fraîche. Season to taste with salt and transfer to a bowl. Fill taco shells with eggs. Top with salsa verde, fried chorizo, cheese, and cilantro. Serve immediately.
