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10-Minute Soft-Scrambled Chorizo Tacos (Because We Don't Do Rubbery Eggs)

10-Minute Soft-Scrambled Chorizo Tacos (Because We Don't Do Rubbery Eggs)

A Brooklyn-Oaxacan morning rescue that fixes the classic huevos con chorizo. By crisping the meat first and gently soft-scrambling the eggs in the rendered red fat, we get shatter-crisp savory bites suspended in creamy, glossy eggs. Smeared over warm tortillas with bright lime-avocado, this is proof we're not suffering for breakfast.

María “Mari” Santiago
María “Mari” Santiago
Prep: 5 minutes
Cook: 7 minutes
2
easy
breakfastsnack
10-minute mealbreakfast tacosskillet-breakfasteggs+1

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Timeline

12 minutes
0m5m10m12m
Mash avocado
2m
Char tortillas
3m
Crisp chorizo
4m
Whisk eggs
1m
Soft scramble eggs
2m
Assemble tacos
1m

Ingredients

  • 4 oz fresh Mexican chorizo(casings removed (look for the raw kind, not Spanish cured))
  • 4 large eggs(room temperature if you remember, but mom-math says straight from the fridge is fine)
  • 1/2 tbsp unsalted butter(our insurance policy for creamy eggs)
  • 1 large ripe avocado(halved and pitted)
  • 1 tbsp lime juice(freshly squeezed)
  • 2 pinches kosher salt(divided)
  • 4 corn tortillas(the fresher the better)
  • 1/4 cup fresh cilantro leaves(roughly chopped)

Instructions

  1. 1

    While the coffee brews, make the quick base. Mash 1 large ripe avocado with 1 tbsp lime juice and 1 pinch kosher salt in a small bowl. We want this bright and tangy to cut through the rich chorizo fat.

    2 min

    Tip: Taste it—then decide if it needs more lime. You want it punchy.

  2. 2

    Get your comal or a dry skillet screaming hot. Char 4 corn tortillas for about 30 seconds a side until pliable and slightly blistered. Wrap them in a clean dish towel to steam and stay warm. (If you skip this, they will break, and you will be sad).

    3 min

    Tip: Bodega Mode: If you have a gas stove, use tongs and char them right over the open flame.

  3. 3

    Heat a non-stick or well-seasoned cast-iron skillet over medium-high heat. Add 4 oz fresh Mexican chorizo (casings removed). Break it up with a wooden spoon and cook until the fat renders and the edges get crispy, about 4 minutes. Using a slotted spoon, scoop the chorizo out onto a small plate, leaving that glorious red fat in the pan.

    4 min

    Tip: Don't wipe the pan! That red fat is liquid gold and is going to flavor our eggs.

  4. 4

    While the chorizo crisps, whisk 4 large eggs with 1 pinch kosher salt in a bowl. Do this right before cooking—salting eggs too early can make them watery.

    1 min

    Tip: Whisk vigorously until there are no visible egg whites left.

  5. 5

    Here is the magic trick. Turn the heat under your skillet all the way down to low. Add 1/2 tbsp unsalted butter to the rendered chorizo fat. Pour in the beaten 4 large eggs. Using a silicone spatula, constantly push the eggs from the edges to the center. We are soft-scrambling here! When they are mostly set but still look wet and glossy (about 2 minutes), take the pan completely off the heat. Fold the crispy 4 oz fresh Mexican chorizo back in.

    2 min

    Tip: The eggs will continue cooking in the residual heat. If they look done in the pan, they will be overcooked on the plate.

  6. 6

    Assemble immediately before someone asks you for a snack. Smear your warm, charred tortillas with the mashed avocado. Top with the creamy, soft-scrambled chorizo eggs. Finish with 1/4 cup fresh cilantro leaves and whatever salsa you have in the fridge. Ándale, time to eat!

    1 min

    Tip: Serve immediately. Soft scrambled eggs wait for absolutely nobody.

Chef's Notes

Pantry Mode: If you don't have fresh chorizo, a tablespoon of chipotle in adobo and a little smoked paprika whisked into the eggs before scrambling will give you that smoky, red-stained fat vibe in a pinch.

Frequently Asked Questions

How long does 10-Minute Soft-Scrambled Chorizo Tacos (Because We Don't Do Rubbery Eggs) take to make?

10-Minute Soft-Scrambled Chorizo Tacos (Because We Don't Do Rubbery Eggs) takes about 12 minutes total. That includes 5 minutes of prep and 7 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for 10-Minute Soft-Scrambled Chorizo Tacos (Because We Don't Do Rubbery Eggs)?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for 10-Minute Soft-Scrambled Chorizo Tacos (Because We Don't Do Rubbery Eggs)?

The main ingredients are: fresh Mexican chorizo, large eggs, unsalted butter, large ripe avocado, lime juice, kosher salt, corn tortillas, fresh cilantro leaves.

What type of meal is 10-Minute Soft-Scrambled Chorizo Tacos (Because We Don't Do Rubbery Eggs)?

10-Minute Soft-Scrambled Chorizo Tacos (Because We Don't Do Rubbery Eggs) is categorized as: breakfast, snack.