From craving to table
Instructions
- 1
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced chorizo and cook for 4-5 minutes, until it releases its oils and starts to brown.
- 2
Add the red onion, red bell pepper, and green bell pepper to the skillet. Sauté for 4-5 minutes until the vegetables are soft.
- 3
While the vegetables cook, whisk the eggs with smoked paprika, salt, and pepper in a bowl.
- 4
Push the chorizo and vegetables to one side of the pan. Add the remaining tablespoon of olive oil to the empty side, then pour in the eggs.
- 5
Scramble the eggs gently, combining them with the chorizo and vegetables as they cook. Cook until just set, then remove from heat.
- 6
Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
- 7
Spoon the egg, chorizo, and veggie mixture evenly into each tortilla.
- 8
Top with shredded Manchego cheese, fresh cilantro, and diced tomato if desired.
- 9
Serve immediately for a fresh, flavorful breakfast taco experience.