Photo by Johnny Autry
Mexican chorizo and queso fresco make this savory taco recipe from Phoenicia Diner’s cookbook a hit for brunches and lunches, too.
This recipe appears in The Phoenicia Diner Cookbook. (2020, Catskills Diner Holdings LLC.)
Breakfast Tacos with Chorizo and Salsa Verde
8 corn tortillas
8 ounces Mexican chorizo
8 large eggs
1 cup shredded sharp cheddar cheese (white or yellow)
1 small romaine heart, shredded
2 large (beefsteak) ripe tomatoes, cored, quartered, seeded, and diced
½ cup crumbled queso fresco
Salsa Verde, for serving (recipe follows)
Lightly toast each tortilla over the low flame of a gas burner, on a grill, or in a warm pan for 10 to 15 seconds on each side. When the tortillas are slightly charred and pliant, wrap them in a kitchen towel to keep warm and prevent them from drying out.
Heat a large nonstick pan over high heat. Place the chorizo in the pan and cook, undisturbed, until brown and crispy, about 5 minutes. Lower the heat to medium and use a wooden spoon to break the chorizo up into crumbles. If there is an excessive amount of grease released by the chorizo, drain all but 1 tablespoon.
Crack the eggs into a mixing bowl and beat with a fork or whisk until they are thoroughly blended. Add the eggs to the pan of chorizo and cook over medium heat, using a rubber spatula or wooden spoon to stir occasionally. Continue cooking until the eggs are set but still soft and fluffy, 2 to 3 minutes. Turn off the heat and sprinkle the cheddar cheese over the eggs, then gently fold everything together.
Place the tortillas on plates or a platter and evenly divide the egg and chorizo mixture among them. Top each tortilla with chopped romaine, diced tomatoes, and queso fresco. Serve with Salsa Verde on the side (serving with the salsa on top leads to almost immediately soggy tacos), giving it a quick stir before spooning it over the top of the tacos when you sit down to eat, as it may have separated some while cooling.
Makes about 1 cup
8 ounces ripe tomatillos (4 to 5 large), husked and rinsed
1 jalapeño pepper, stemmed (if you prefer a less spicy salsa, remove the core and seeds from the chile)
1 garlic clove
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice
Place the tomatillos, jalapeño, and garlic in a medium saucepan, and add a heavy pinch of kosher salt and enough water just to cover. Bring the water to a boil over high heat. Cook, uncovered, until the tomatillos are fork-tender, 7 to 8 minutes.
Use a slotted spoon to transfer the tomatillos, jalapeño, and garlic to a blender. Add the cilantro and lime juice, and blend until smooth. Season the salsa with additional salt to taste and place in a container in the refrigerator. (The salsa will keep, refrigerated, for up to 1 week.)