Huevo Con Chorizo ::: Egg and Chorizo Breakfast Tacos

The breakfast taco -- a staple in the Maiz-Waller kitchen. While there are many varieties, this one is a favorite. Start by chopping half of a small white onion and cooking in a bit of olive or vegetable oil until translucent (we typically prepare in a cast iron skillet, but any nonstick pan will do). Then add one or two links of uncooked chorizo sausage. 

On the side, whisk 4 eggs (2 per person) with a bit of montreal steak seasoning and a dash of siracha sauce. One the chorizo is cooked through, add beaten egg mixture and keep over heat until cooked through.

While eggs are cooking, heat tortillas (corn tortilla pictured below, however my personal favorite is to make this particular breakfast taco using flour tortilla since the grease soaks into the flour tortilla really nicely). You may also want to heat your salsa of choice to pour warm salsa over your taco filling. Pictured below is a Herdez Salsa Verde (green salsa). Importantly, don't use a Pace Picante salsa substitute for this dish. Buy either Herdez or La Costena (in a jar or can), or make your own salsa (recipe for another day).

Evenly distribute the egg-chorizo mixture over warmed tortillas. Top with salsa and chopped white onion, cilantro and avocado (all optional, and not pictured below, but delicious if ingredients readily available). Also optional to serve with limes, which I feel is a Xtine adaptation... most Mexicans do not opt for this combination, but I love it.