American · Brunch
Houston breakfast tacos
Scrambled eggs and crumbled Mexican chorizo cooked in rendered fat fill griddled flour tortillas with refried beans, shredded cheddar cheese, and pico de gallo. Houston's Tex-Mex taquerias define this breakfast taco style with loose-scrambled texture and a finishing drizzle of hot sauce.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
658Calories
28.1gProtein
43.4gFat
39.5gCarbs
4.1gSugar
5.2gFiber
1472mgSodium
420mgChol
15.7gSat Fat
580mgPotassium
315mgCalcium
3.8mgIron
1.6mcgVitamin B12
8mgVitamin C
high-fiber
gluten-free-adaptable
spice-route
all-time-classics
weekend-brunch
Instructions
1
Prep
Whisk eggs in a small bowl until uniform. Warm refried beans in a pot over low heat 2 minutes, stirring once.
2
Fry
Crumble chorizo into a nonstick skillet over medium heat and cook 5 minutes, breaking it up, until it renders fat and turns deep brick red.
3
Saute
Push chorizo to one side, add vegetable oil to the cleared space, pour in whisked eggs over medium-low heat. Fold gently for 2 minutes until just set but glossy.
4
Plate
Warm tortillas in a dry skillet over medium-high heat for 30 seconds per side until lightly blistered. Spread refried beans on tortillas, top with chorizo and eggs, scatter cheddar cheese on top, finish with pico de gallo, cilantro, and hot sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g fresh Mexican chorizo, casing removed
- 44 large eggs
- 44 small (12-inch) flour tortillas
- 1/2 cup120g refried beans
- 1/2 cup56g shredded cheddar cheese
- 4 tbsp4 tbsp pico de gallo
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp hot sauce
- 2 tbsp2 tbsp cilantro
