Scrambled Eggs with Green Chorizo
Give Mexican green chorizo a taste in these super easy to prepare scrambled egg and chorizo tacos.
Recipe type: Breakfast, Lunch, Brunch, Dinner
Cuisine: Mexican
Serves: Serves 4
  • 400 grams green chorizo, removed from casing and broken up a bit
  • 3 charred, peeled, and cubed Poblano peppers, optional (read instructions here)
  • 3 cloves of garlic, minced
  • 7-8 medium eggs, lightly beaten
  • avocado or olive oil
  • fine sea salt, to taste
  • crumbled Mexican queso fresco or substitute with Feta cheese
  • corn tortillas
  • hot sauce or salsa if desired
  1. If you are choosing to also use the charred Poblano peppers first prepare them then set aside, otherwise proceed. (Additionally if pressed for time you could simply cut up the peppers for a different taste, or leave out altogether.) Add a tiny splash of oil in a large pan, once hot add the chorizo. Saute the chorizo and continue to break up with the spoon. Cook until it begins to caramelise a bit -- but not burn. Drain off any excess fat or oil but do allow a bit of it to stay on the pan, remove the chorizo from the pan and set aside.
  2. Next add the garlic and sauté for two minutes, then add the cubed (cooked) Poblano peppers to the pan. Add a generous pinch of salt and mix well. Continue to cook until there is no moisture in the pan, then remove the Poblano/garlic mix from the pan. Add about one tablespoon of oil to the pan, then pour in the eggs. Cook and scramble to desired doneness then add back the cooked chorizo and Poblanos. Give the ingredients a good stir. Taste and if needed add a little more salt. Remove from heat.
  3. Warm up the tortillas and spoon about two tablespoons of the chorizo and eggs into each tortilla. You should eyeball it so that the tacos aren't overstuffed and cause the tortilla to tear. Sprinkle the cheese over each taco and serve right away. If you'd like you can serve beans on the side for a fuller meal.
Recipe by Spicie Foodie ™ at