Ingredients:

  • 4 ounces (113g) Mexican chorizo, casing removed
  • 6 large eggs
  • 2 tablespoons milk or cream
  • 1 tablespoon unsalted butter
  • 1/4 cup (25g) shredded cheddar cheese (or Monterey Jack, Pepper Jack – your choice!)
  • Salt and freshly ground black pepper to taste
  • 1 ripe avocado, pitted and peeled
  • 2 tablespoons sour cream (or Greek yogurt)
  • 1 tablespoon lime juice, freshly squeezed
  • 1 tablespoon chopped cilantro
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • 8 (6-inch) corn tortillas (or flour tortillas, if you prefer - each about 15cm diameter)
  • Hot sauce (like Cholula or Tapatio) - Optional
  • Chopped fresh cilantro - Optional
  • Diced red onion - Optional
  • Salsa - Optional

Instructions:

  1. Prepare the Avocado Crema: Combine avocado, sour cream, lime juice, cilantro, garlic powder, and salt in a bowl or food processor. Blend until smooth and creamy. Set aside.
  2. Cook the Chorizo: Heat skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  3. Scramble the Eggs: In a bowl, whisk together eggs, milk or cream, salt, and pepper.
  4. Cook the Eggs: Melt butter in the skillet with the chorizo. Pour in the egg mixture and cook, gently stirring, until the eggs are set but still slightly moist. Sprinkle with cheese during the last minute of cooking.
  5. Warm the Tortillas: Warm the tortillas in a dry skillet, microwave, or oven until pliable.
  6. Assemble the Tacos: Divide the chorizo and egg mixture evenly among the warmed tortillas. Top with avocado crema and any desired toppings.
  7. Serve Immediately: Enjoy your Sunrise Fiesta Breakfast Tacos while they're hot!