Breakfast Tacos

AuthorSylvieCategory, , DifficultyBeginner

Breakfast tacos anyone? Homemade corn tortilla, perfect sunny side up egg, spicy charred corn salsa, crispy chorizo, creamy avocado, cilantro, and a squeeze of lime. Colorful deliciousness! Here's the recipe.

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
For The Charred Corn Salsa
 1 cob of corn
 1 small red onion, peeled
 2 small red chili pods
 2 tbsp chopped cilantro
 Juice of 1/2 lime
 Salt to taste
 Pinch of black pepper
For The Taco
 4 medium corn or flour tortilla
 80 g spicy chorizo, finely cut
 2 tbsp unsalted butter
 4 large eggs
 1 large avocado, peeled and cut into wedges before serving
 Chopped cilantro for serving
 Lime wedges for serving
1

To make the charred corn salsa, start by boiling a corn cob in lightly salted water until just tender. Drain well. Turn on your strongest stove burner, place the corn, onion, and chili pods. Using metal tongue, turn them to char all sides. Remove to a chopping board and let them slightly cool.

2

Cut the juicy corn off of the cob. Finely chop the charred onion and chili. Transfer to a medium bowl. Now add the cilantro, lime juice, salt, black pepper, and toss to combine. Taste, adjust the seasoning and acidity.

3

Place a large non-stick skillet over high heat. When it heats up very well, quickly warm up the tortillas then immediately wrap them with a clean kitchen cloth to stop them from drying out.

4

In the same hot skillet, fry the chorizo until browned and crispy. Transfer to a kitchen paper. Let the butter melt in the skillet then fry the eggs, sunny side up. Keep the yolks runny!

5

To assemble the tacos, place the tortillas on plates. Carefully top with the fried eggs. Generously add corn salsa, avocado slices, and crispy chorizo around the yolks, then finish with some chopped cilantro. Squeeze lime wedges, pick up the tacos, and make some yummy sounds!

Ingredients

For The Charred Corn Salsa
 1 cob of corn
 1 small red onion, peeled
 2 small red chili pods
 2 tbsp chopped cilantro
 Juice of 1/2 lime
 Salt to taste
 Pinch of black pepper
For The Taco
 4 medium corn or flour tortilla
 80 g spicy chorizo, finely cut
 2 tbsp unsalted butter
 4 large eggs
 1 large avocado, peeled and cut into wedges before serving
 Chopped cilantro for serving
 Lime wedges for serving

Directions

1

To make the charred corn salsa, start by boiling a corn cob in lightly salted water until just tender. Drain well. Turn on your strongest stove burner, place the corn, onion, and chili pods. Using metal tongue, turn them to char all sides. Remove to a chopping board and let them slightly cool.

2

Cut the juicy corn off of the cob. Finely chop the charred onion and chili. Transfer to a medium bowl. Now add the cilantro, lime juice, salt, black pepper, and toss to combine. Taste, adjust the seasoning and acidity.

3

Place a large non-stick skillet over high heat. When it heats up very well, quickly warm up the tortillas then immediately wrap them with a clean kitchen cloth to stop them from drying out.

4

In the same hot skillet, fry the chorizo until browned and crispy. Transfer to a kitchen paper. Let the butter melt in the skillet then fry the eggs, sunny side up. Keep the yolks runny!

5

To assemble the tacos, place the tortillas on plates. Carefully top with the fried eggs. Generously add corn salsa, avocado slices, and crispy chorizo around the yolks, then finish with some chopped cilantro. Squeeze lime wedges, pick up the tacos, and make some yummy sounds!

Breakfast Tacos
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