These Chorizo Breakfast Tacos from Chef Jonathan Zaragoza of Chicago’s Birrieria Zaragoza, inspired by breakfasts his mom used to make, originated in Mexico’s El Pacifico Norte region, but are popular all over Mexico. Now you can make them mainstays on your menu, too!
Recipe by Chef Jonathan Zaragoza; recipe and photo courtesy of Knorr ® Professional’s Culture of Flavor Culinary Guide
Makes 4 tacos
12 ea. eggs
½ c. whole milk
2 t. Knorr ® Professional Caldo de Pollo
3 T. green onions, chopped
½ lb. ground pork
½ lb. chorizo
4 slices American cheese
4 ea. hash browns
Hot honey
Tortillas
Avocado, for garnish
Pico de gallo salsa, for garnish
Whisk the eggs, milk and Knorr ® Professional Caldo de Pollo together, and strain into a baking dish lined with parchment paper. Top with green onions. Cover the dish with foil, place in a water bath and bake in an oven preheated to 350°F for 30 minutes or until cooked.
Combine the chorizo and pork in a bowl, and season with salt and pepper. Form sausage into a patty. Cook until crispy on both sides. Remove from the pan and top with hot honey.
Stir eggs in a pan and cook to your liking. Season with salt and pepper.
To assemble the tacos: Build each taco with a slice of melted American cheese on the tortilla, top with hash browns, chorizo and eggs. Garnish with avocado and pico de gallo salsa.