Ingredients:

  • 8 oz Mexican chorizo
  • 6 large eggs
  • 1/4 cup whole milk
  • 1 cup shredded Monterey Jack cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 small corn tortillas
  • 1 tbsp vegetable oil
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped
  • 1/2 small white onion, finely diced
  • 1 ripe avocado, sliced
  • Fresh lime wedges
  • Salsa roja or verde

Instructions:

  1. Heat a 12-inch non-stick or cast-iron skillet over medium-high heat. Add the chorizo and cook, breaking it apart with a spatula, until mahogany-colored and slightly crisp. Use a paper towel to dab away excess grease, leaving just enough to flavor the eggs.
  2. Lower the heat to medium. In a small mixing bowl, whisk together the eggs, milk, salt, and pepper, then pour the mixture directly over the cooked chorizo.
  3. Gently fold the eggs until they form soft, velvety curds. Just before the eggs are fully set, fold in 1 cup of shredded Monterey Jack cheese until melted. Remove the filling from the pan and set aside in a warm bowl.
  4. Wipe the skillet clean and add 1 tbsp of vegetable oil. For each tortilla, sprinkle a pinch of the remaining 1/2 cup of cheese directly onto the hot pan, then place a tortilla on top and press down firmly.
  5. Once the cheese forms a lacy, golden-brown crust (about 30-60 seconds), flip and warm the other side for 15 seconds.
  6. Fill each toasted tortilla with the chorizo and egg mixture. Top with chopped cilantro, diced white onion, avocado slices, a squeeze of lime, and your choice of salsa.