Recipe: Chorizo Breakfast Tacos
This is a family favorite with roots going all the way back to Dustin’s college days, when he was ski-bumming in Telluride. This affordable, filling and delicious meal was a winner back then and is a winner today in our family of five, filling in when we need something quick, that feeds a crowd, is acceptable to pickier palates, and is totally delicious and customizable (tacos! toppings!).
This is more of a guideline than a recipe, but you’ll get the gist. Feel free to fancy up in whatever way you’d like. Scale up or down depending on how many you’d like to serve. Leftovers stay good in the fridge for a few days - freshen it up by throwing a fried egg on top!
What you'll need:
2-3 fresh chorizo sausage links
4 fresh and local eggs, scrambled
1 - 14 oz can pinto beans, drained
Your favorite tortillas (we recommend corn!)
Start by pre-heating your pan over medium-high heat - you want it hot enough to brown the sausage. When the pan is hot add your sausage, removing the casing first. Use a spoon to break up the sausage into smaller pieces, and spread out in the pan, allowing the sausage to start to brown and render its fat.
When the sausage is browned but not yet cooked all the way through, add your pinto beans. Mash the pinto beans up a bit, so they are somewhere between whole and refried in texture. Season a bit with salt and pepper.
Make a well in the center of the mixture, and add a pat of butter or some olive oil, and add your eggs. You want to start them cooking a bit int he center, then when they are beginning to set you can start to stir them around a bit and distribute them through the mixture.
Pull the pan off the heat, and let the eggs continue to cook through. While this sits, warm your tortillas in a hot cast iron pan and wrap in a towel as they come off the heat. Set your table with all your favorite taco toppings, and bring the chorizo-pinto-egg mixture and tortillas over, and dig in!!