Gordon's Breakfast Tacos from Scrambled
Ingredients
- 2 Corn tortillas
- 4 Eggs
- 2 Scallions/Green onions
- 1 Serrano chili
- 2 Tablespoons chorizo
- 2 Tablespoons bacon
- 6 Crimini mushroom chopped
- 1 Shallot
- Salsa verde
- Pico de gallo
- Crème fraîche
- Cotija cheese
- Cilantro
- Pickled red onion
- Butter
Cooking instructions
- Warm corn tortillas in a pan
- Chop shallots, chili and scallions/green onions
- Heat pan and add chorizo and cook for 1 to 2 minutes then add shallots and chili’s. Season with salt and pepper
- After about another 1-2 minutes where shallots look cooked through, add chopped mushroom to pan. Then add chopped bacon and season
- Let all ingredients cook in pan. Meanwhile add 4 eggs to a bowl and scramble
- Once pan ingredients have begun to cook down, season to taste
- Add knob of butter to egg mixture then add to pan
- Mix eggs on and off the heat, always mixing.
- Once cooked through add crème fraiche and remove from heat
- Place egg mixture to corn tortillas
- Top tacos with pickled red onion, cojita cheese and scallions then remaining eggs
- Top with favorite salsa (Gordon uses Verde and Pico de Gallo), cotija and cilantro
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