WEEKDAYS 1e|12c|p

Egg & Cheese Tacos with Chorizo & Pinto Beans

Mario Batali
|
Servings: 6
|
easy
|
15 to 30 min

Put a little spice in your breakfast tacos and take your brunch to the next level!


  • Ingredients
  • step-by-step directions
Ingredients
Egg & Cheese Tacos with Chorizo & Pinto Beans
  • 2 tablespoons olive oil (divided)
  • 8 ounces fresh chorizo (removed from casing)
  • 1/2 red onion (thinly sliced)
  • 1 fresno chili (seeds removed, finely chopped)
  • 1/4 teaspoon red chili flakes
  • 1 can pinto beans (drained and rinsed, 15 ounces)
  • 6 eggs
  • 2 tablespoons half-and-half
  • 1 teaspoon hot sauce (plus more to garnish)
  • 1 bunch cilantro
  • 12 white corn tortillas (charred slightly on a griddle)
  • 1 cup cotija cheese (crumbled, plus more for garnish)
  • 1 recipe Tomatillo Salsa
  • 1 cup pickled jalapenos
Directions
  • In a large sauté pan, add 1 tablespoon of olive oil and place over medium-high heat. Add the chorizo and cook, breaking up with a wooden spoon or potato masher, until well browned, about 8 minutes. Add the onions and chiles, season with red chile flakes, salt and pepper, and sauté until translucent, about 4 minutes. Add the beans and sauté to warm through. Season with salt and pepper to taste. Remove from heat, set aside and keep warm.
  • In a large bowl, add the eggs, half-and-half, hot sauce and 2 tablespoons chopped cilantro, and whisk thoroughly to combine. Place a large nonstick pan over medium heat, and add 1 to 2 tablespoons of oil (or butter). Pour the eggs into the pan and whisk to scramble. Season with salt and pepper to taste. Remove from heat and do not overcook!
  • In a griddled tortilla, add some scrambled egg mixture and some bean mixture. Top with some cotija cheese, Tomatillo Salsa, cilantro, pickled jalapenos, and hot sauce to taste.
rate this recipe

Latest Recipes