sautéed tomato & chorizo skillet breakfast tacos
 
Prep time
Cook time
Total time
 
Author:
Yields: 8 tacos
Ingredients
  • 1 teaspoon olive oil
  • ¼ red onion, diced
  • 3 ounces chorizo, chopped
  • 1 cup roughly chopped mushrooms
  • ¼ teaspoon red pepper flakes
  • 10 ounces Cabernet Estate Reserve® tomatoes, halved
  • 1 teaspoon butter
  • 6 eggs
  • ¼ cup shredded cheddar or mexican cheese
  • 1 tablespoon packed cilantro leaves
  • 8 small corn or flour tortillas
Instructions
  1. Heat olive oil in skillet over medium heat. Saute red onion, chorizo and mushrooms until onions and mushrooms are softened. Season with red pepper flakes.
  2. Toss in tomatoes to the mixture and cook slightly to heat. Remove from heat.
  3. In a non stick skillet, heat butter. Whisk eggs and pour into skillet to scramble. After eggs are nearly cooked, stir in cheese.
  4. Remove from heat and fold eggs into sauteed tomato mixture; garnish with cilantro.
  5. Serve warm wrapped in a tortilla.
Recipe by Village Farms at https://villagefarms.com/recipes/cabernet-estate-reserve-recipe-2