chorizo breakfast tacos with elote sauce_______________________________I took a few liberties with traditional elote-style cream sauce because both J and I HATE mayonnaise. Thus, it is not a true street corn sauce, but the flavors otherwise mimic what you'd experience on a slab of Mexican style corn.
Ingredients
chorizo breakfast tacos
- 2 tbsp olive oil
- 1/2 link Trader Joe's soy chorizo, or other vegetarian chorizo *see note
- 1 red bell pepper, diced
- 2 green onions, diced (both whites and greens)
- 4 eggs, lightly beaten
- 2 cups slaw
- cilantro and lime wedges, to serve (optional)
elote sauce
- 1/2 cup plain Greek yogurt
- 1 lime, for juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 oz crumbled cotija or feta cheese
- kosher salt, to taste
Instructions
- Heat olive oil in a skillet over medium. Toss bell pepper, onion, and chorizo together and cook for 5-8 minutes, stirring occasionally, until chorizo gets crispier and onions and pepper soften. Vegetarian chorizo will not brown like typical sausage, but if undisturbed for a good period it will take on a slight caramelization. Deglaze pan with about 1 tbsp water, scraping any browned tasty bits with a wooden spoon. Remove from pan and set aside in a small dish.
- Add 1 tbsp oil to pan and lower heat. Give eggs a final whisking and season with a touch of salt and pepper, then pour into the pan and brush around continuously with a spatula until no longer liquidy but still soft and not crispy, about 2 minutes. Shut off heat and pour eggs into a clean bowl or plate.
- Prepare your elote sauce. Mix all ingredients in a small bowl with a fork. Taste and adjust seasonings as desired.
- To assemble tacos: drop a handful of slaw on the bottom as your base. Spoon 1/4 of eggs onto each tortilla, then 1/4 of the chorizo mix. Top with generous drizzles of elote sauce. Serve with additional cilantro and lime wedges as desired.
Notes
* You can certainly use traditional chorizo as you please! Cook according to package directions - usually, this involves browning for around 5 minutes or so. You may want to drain some of the fat before cooking the eggs, but be welcome to keep some of it in the pan for extra flavor.