Breakfast Tacos

Ingredients

• 8 small flour or corn tortillas
• 8 large eggs
• 12 oz fresh chorizo or bacon
• 1/4 cup whole milk
• 1/4 tsp kosher salt
• 2 tbsp unsalted butter
• 1 cup shredded cheddar or Mexican-blend cheese
• 1 avocado, diced
• 1 cup pico de gallo
• Fresh cilantro and hot sauce, for serving

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Cook the chorizo in a skillet over medium heat, breaking it into small crumbles until browned and fully cooked.
2. Step 2.Transfer the cooked chorizo to a plate and keep it warm while leaving only a light coating of fat in the skillet.
3. Step 3.Warm the tortillas in a dry skillet or directly over a low gas flame until flexible and lightly toasted.
4. Step 4.Stack the warm tortillas in a clean towel so they remain soft while the eggs cook.
5. Step 5.Whisk the eggs with milk and salt until the mixture is uniform and slightly frothy.
6. Step 6.Melt butter in a nonstick skillet over medium-low heat and pour in the eggs.
7. Step 7.Cook slowly, sweeping a spatula through the pan to form soft curds, and remove from heat while the eggs still look slightly moist.
8. Step 8.Divide the eggs among the warm tortillas and immediately sprinkle each portion with cheese so it begins to melt.
9. Step 9.Top with chorizo, avocado, pico de gallo, cilantro, and hot sauce according to taste.
10. Step 10.Fold the tacos gently and serve immediately while the tortillas are warm and the eggs are tender.