Breakfast Tacos by Lily Ramirez Foran
| Serves: 3 | Category: Pork | Cuisine: Mexican | Mealtime: Breakfast | Machine: Food Processor | Total time (min.): 15 |
Lily’s breakfast tacos are the perfect fuel to kickstart your day. Encased in a warmed corn tortilla, these are packed with fluffy scrambled eggs, smoky chorizo and fiery green chilli before being drizzled with cooling green salsa.
Ingredients
- 2 tablespoons Vegetable Oil
- 150 grams of chorizo, diced
- 60 grams onion, sliced
- 1 - 2 small green chillies, sliced
- 4 eggs
- Salt
- Corn tortillas warmed
- Green salsa of choice to accompany
Tools
- MultiPro Go Super Compact Food Processor
Method
- Heat the oil in a non-stick pan at medium heat, add the diced chorizo and fry gently until the chorizo releases its fat.
- Add onion & chilli and cook for a minute or until the onion is translucent. Crack the eggs and season with salt. Let the eggs cook for 20 seconds or so and then incorporate everything with a spatula folding the eggs into the rest of the ingredients.
- Cook until the eggs are done to your taste. I like mine softly set and slightly runny, so a minute and a half is enough.
- Served in warmed corn tortillas, topped with some salsa of your choice.