Cheesy Chorizo Breakfast Tacos

Twisted’s Cheesy Chorizo Breakfast Tacos recipe is basically tacos, but for breakfast. That’s why we call them breakfast tacos – revolutionary, right?

Done in 1 hour

Dish by Tom Jackson

Ingredients

For the chorizo hash

3garlic cloves, minced

2white onion, sliced

4potatoes, cubed and par boiled

6chorizo sausages, chopped

1 tbsp smoked paprika

1 tsp cayenne pepper

1 tbsplime juice

1 tspsalt

2 tbspchives, diced

For the salsa:

6tomatoes, peeled and diced

1white onion, diced

15g coriander, chopped

1red chilli, diced

2garlic cloves, diced

1 tbsp vegetable oil

1 tbsplime juice

For the guacamole:

2avocados

1 tbsp lime juice

1 red chilli, diced

1garlic clove, diced

For the scrambled eggs:

6 eggs, beaten

10g unsalted butter

For the cheesy tortilla:

5g per tacomozzarella cheese

1 pack x 10 tortillas flour tortillas

These cheesy chorizo hash breakfast tacos are the perfect brunch dish, get your friends over and enjoy! Top with salsa, guac and fresh chives!

Method

Add your chorizo to a large frying pan and cook until crispy. Then add in your diced onion and fry until soft and translucent. Finally add in the garlic, par-boiled potatoes, smoked paprika, cayenne and lime juice and cook until the potatoes are completely cooked and begin to crisp. Finish off with some chives.

To make your salsa, combine tomatoes, onion, coriander, red chilli, garlic, oil, lime and salt and mix until well combined. To make your guacamole, using a mortar and pestle, break down 2 avocados until creamy and smooth, add in lime juice, galic, chilli, oil and salt.

Then make your scrambled eggs, melt butter in a large frying pan, pour in beaten eggs and using a spatula gently move the eggs to create lard curds. Cook to desired texture.

In a small frying pan, turn heat to high and add grated mozzarella cheese, place a tortilla on top and cook until the cheese is melted and begins to crisp.

To serve, add scrambled eggs, chorizo hash, salsa, guacamole to a cheesy taco topped with fresh chives and enjoy!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.