By Todd Gardiner, Taqueria 27
- 8 oz. Turkey Chorizo (cooked and crumbled)
- 4-6 Eggs
- ¼ C Shredded Oaxaca cheese
- 4T Fresh Salsa
- Cilantro, julienned
- Pickled Red Onions (see recipe)
- Sour Cream
- Avocado Slices
Heat a non stick pan and add cooked chorizo, heat thoroughly then add eggs and scramble. When almost set, add cheese and allow to melt. Divide egg mixture evenly among heated flout tortillas and top with salsa, pickled red onions, sour cream and avocado. Serve immediately
For the Pickled onions, Boil 1T Kosher Salt, ½ C Granulated sugar and 1C Red Vinegar together with 2 allspice cloves and 2 Bay leaf for one minute. Meanwhile, peel and julienne 1 medium red onion and place in a 4-quart heat proof container. Pour boiling liquid over onions and allow to steep for 1 hour. Transfer to smaller container, cover and refrigerate until needed. May be kept in the refrigerator for up to 1 week. Use as a garnish for tacos, sandwiches, etc.
(Serves 4-6)
