I love turkey on Thanksgiving. I love turkey sandwiches the following day. Then, I am so done with turkey and all the trimmings. I always look for something spicy, without a hint of sage. The choice is usually Mexican food. Last night I made Chorizo Beef Dinner Nachos from my Sunset Magazine Recipe Challenge. They were the perfect antidote to turkey intoxication. Michael declared them delicious.
This morning, faced with leftovers from the nachos, I made Chorizo and Beef Breakfast Tacos. Michael was still sleeping, so I was able to heap on the jalapeño peppers and slather the tacos with Sriracha sauce. I think this taco may have been better than the nachos.
Here's the recipe.
Chorizo and Beef Breakfast Tacos
- Large skillet.
- 8 ounces pork chorizo
- 8 ounces course ground beef ask for chili grind
- 8 ounces black beans drained and rinsed, and heated through
- 4 Scrambled eggs
- 6 Flour or corn tortilla
- 1 TBS vegetable oil
- 4 ounces Grated cheddar Jack cheese
- 2 TBS Sliced pickled jalapeños
- ½ cup Shredded lettuce
- 6 dashes Hot Sauce
- 4 TBS Sour Cream
- 4 teaspoon Cilantro chopped
- Brown the chorizo in a non-stick skillet until coarse and fat is rendered out. Add the ground beef and cook together until the beef is brown and crumbly.
- Drain off any grease. Scramble 2 to 4 eggs, depending on how many people you are feeding. Heat the vegetable oil in a nonstick pan.
- Heat the tortilla until slightly brown but still flexible. On one half the tortilla add the lettuce, beans, beef/chorizo mixture, and cheese.
- Top with your choice of garnish, jalapeños, sour cream, hot sauce, tomato, cilantro, etc. Fold the tortilla to eat. Serve immediately.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.