Chorihuevo Tacos

Issue 58: A recipe for quick breakfast tacos from Greg Brockman of Prospect Butcher Company.

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Whenever I go to Prospect Butcher Company, I always get a few things from the butcher counter, but I usually end up picking something up from their pantry shelves. When I asked co-founder, Greg Brockman, for a recipe using things from this shop, he sent me this recipe for chorihuevo tacos. You can get nearly everything you need in his shop, and if you’re not near Brooklyn, and you can most likely get everything you need a local grocery store.

Chorihuevo Tacos

Serves 4-6

1/2 lb Chorizo

6 eggs, whisked in a bowl

1 can refried beans

Tortillas

To serve: Cheese (Oaxaca, shredded cheese, etc), avocado, scallions, salsa, hot sauce

In a small pot, warm refried beans with a little water over low heat.

Heat a skillet over medium-high heat. Add the chorizo, break apart, and cook until crispy.

While the chorizo is cooking, warm your tortillas either over open flame or wrapped in a damp paper towel in the microwave.

When the chorizo is cooked through, add the whisked eggs to the chorizo and stir. Gently cook until cooked through.

Once the chorizo has cooked through and is nice and crumbly, I add as much of the eggs as we want and stir them into the meat until its soft-scrambled.

To assemble: Spread the beans on first and then add the chorizo-egg mix, followed by cheese, scallions, and avocado. Add hot sauce as needed.