This recipe is a combination of two recipes from Rick Bayless' Mexican Everyday cookbook. I took inspiration from his Zucchini Tacos with Chorizo and also his recipe for Mexican Scrambled Egg Tacos and combined them.
These breakfast tacos are a spicy blend of chorizo, onion, zucchini, chipotle chiles, and scrambled egg. They're spicy, hearty, full of flavor and just what the doctor ordered after a night of partying.
Spicy Chorizo, Zucchini and Egg Breakfast Tacos
Inspired by Mexican Everyday by Rick Bayless
Makes about 4 breakfast tacos
8 ounces chorizo, removed from casing
1 teaspoon canola oil
1/4 cup finely chopped onion
1 chipotle chile en adobo, chopped (divided)
1 small zucchini, diced (about 1/2 cup total)
salt and pepper
1 teaspoon butter or canola oil
1/2 cup shredded monterey jack cheese
4 flour or corn tortillas
hot sauce or salsa for serving
Add 1 teaspoon canola oil to a medium sized skillet over medium heat. Add chorizo to pan , stirring regularly and breaking up clumps, until cooked through, about 4 minutes. Add finely chopped onion, half of the chopped chipotle chile en adobo, and the zucchini. Cook over low heat until the flavors blend and the zucchini begins to soften, about 4-5 minutes.
In a medium sized bowl, beat four eggs. Add the remaining half of the chopped chipotles in adobo as well as salt and pepper to taste. In a second skillet, over medium-low heat, add one teaspoon butter or canola oil. Add the beaten egg mixture and cook until the eggs are as done as you like. Add the cooked eggs to the chorizo and zucchini mixture and stir until everything is mixed together.
Heat flour or corn tortillas in a skillet over medium heat. Add chorizo, zucchini, and egg mixture and top with cheese. Enjoy!
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