WEEKDAYS 1e|12c|p

Egg & Cheese Tacos with Chorizo & Pinto Beans

Mario Batali
Servings: 6
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
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
  • 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.
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