A flavorful and easy-to-make breakfast taco recipe featuring chorizo, scrambled eggs, and fresh toppings.
Heat a nonstick skillet over medium heat and cook the chorizo until browned and fully cooked, breaking it into small pieces as it cooks.
Ensure the chorizo is fully cooked by checking that it is no longer pink and has released its oils.
In a mixing bowl, whisk together the eggs and chopped cilantro, seasoning with a pinch of salt and pepper.
Whisking the eggs thoroughly will make them fluffier when cooked.
Add the green onions to the skillet with the cooked chorizo and sauté for 2 minutes until softened.
Adding green onions enhances the flavor and adds a touch of freshness.
Pour the egg mixture into the skillet with the chorizo and green onions, stirring gently until the eggs are softly set.
Remove the eggs from heat just before they are fully set to avoid overcooking.
Warm the tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred.
Warming the tortillas enhances their flavor and makes them easier to fold.
Assemble the tacos by dividing the egg mixture among the tortillas, then topping with shredded cheese, sour cream, and salsa.
Serve the tacos immediately to enjoy them at their freshest.
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