Egg & Chorizo Taco

Sat, 26 September 2020

Chef: Lily Ramirez-Foran from Picado Cookery School

 

Ingredients:

2 tablespoons Vegetable Oil

150 grams Chorizo, diced

60 grams Onion, sliced

1 small red chilli, finely chopped

4 eggs

Salt

Corn Tortillas, warmed

Feta Cheese, crumbled

Red Salsa of choice to accompany

 

Method:

1. Heat the oil in a non stick pan at medium heat, add the diced chorizo and fry gently until the chorizo releases it’s fat. 
2. Add onion & chilli and cook for a minute or until the onion is translucent. Crack the eggs and season with salt. Let the eggs  cook for 20 seconds or so and then incorporate everything with a spatula folding the eggs into the rest of the ingredients.  
3. Cook until the eggs are done to your taste. For soft set and slightly runny, a minute and a half is enough.
4. Served in warmed corn tortillas, topped with some crumbled Feta cheese and the salsa of your choice.