Soft Scrambled Egg and Chorizo in Crispy All-Cheese Taco Shells

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

1. Add the chorizo to a cold non-stick or cast iron skillet, then set the pan over medium-high heat. Cook it, stirring now and then, until it is crisp. Move the chorizo to a paper towel and leave it there for later.
2. Wipe the skillet clean and set it back over medium-low heat. Add the butter and tilt the pan around until it melts, stopping before it starts to brown. Pour in the eggs and cook, stirring the whole time with a spatula, until they form soft curds and are almost set, about 10 minutes total.
3. Take the pan off the heat and fold in the crème fraîche. Add salt to taste, then transfer the eggs to a bowl.
4. Spoon the eggs into the taco shells. Finish with salsa verde, the fried chorizo, cheese, and cilantro. Serve immediately.