Chorizo and egg tacos
Brian Lagerstrom · ♥ 26.9K likes · 913K views · 26 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole large eggs
- salt
Crack the eggs into a dish, add a small pinch of salt and scramble with a fork until homogenous; salt about five minutes ahead for a fluffier curd.
Feta, herbs and sourdough
- oil
Heat a non-stick pan over pretty high heat with a medium squeeze of oil.
Salting eggs ahead for chorizo tacos
- 75 g Mexican chorizo
Drop in the chorizo and smush it into a smash burger patty shape for maximum surface area.
Break the patty up into pea sized pieces or smaller and sizzle two minutes over high heat to a deep brown sear.
Add the eggs and stir constantly for 45 to 60 seconds so the curds stay small and unify with the chorizo.
Scrambling the eggs into the chorizo
- 2 whole tortillas
Pile the mixture into two double layered warm tortillas.
Assembling the tacos
- tomatillo salsa
- queso fresco
- cilantro
Top with tomatillo salsa, crumbled queso fresco and chopped cilantro.