Breakfast Tacos

My favorite thing about the weekend is waking up and actually having time to make and enjoy a good, hearty breakfast. During the week, I'm lucky if I have time to scarf down a bowl of yogurt and granola before rushing out the door. But on the weekends, everything is put on hold until I have a delicious, filling breakfast and a cup of black tea. Today, my breakfast of choice was chorizo, egg and cheese breakfast tacos. Yum! 

In Austin, breakfast tacos are everywhere. Before moving to Portland, I just assumed that this was a very normal breakfast item. However, my Rhode Island boyfriend and just about every Portlander I've met have recently informed me that breakfast tacos are a foreign concept to people in Northern states. If you're one of the apparently millions of people who have never eaten a breakfast taco before, please make these ASAP. Also, it is VERY important to mention that quality flour tortillas are a must. A dry, hard tortilla absolutely ruins this meal. The fluffier and softer the better. 

Ingredients:

1 package flour tortillas

3 large eggs

1/4 lb pork chorizo

1 tbsp milk

1/4 c cheese (Queso Fresco or Cotija recommended but Mexican blend will work, too)

Serving size: 2 servings (4 tacos)

Directions:

Start by whisking eggs and milk together in a bowl. Set aside. Next, brown the chorizo in a medium-sized skillet. It can be hard to tell when chorizo is cooked because it has a reddish color to it even when cooked, but about 5 minutes should be sufficient. 

Now, add the egg mixture. 

Scramble the egg and chorizo just like you would for normal scrambled eggs. 

Take the egg and chorizo off the heat. Next, heat up 4 flour tortillas. 

When the tortillas are done, add the egg and chorizo mixture to the tortilla. Top with the cheese of your choice and enjoy!