Ingredients:

  • 9 oz Mexican Chorizo, raw pork or beef, casings removed
  • 1 tbsp neutral oil
  • 1/2 small white onion, finely diced
  • 1 clove garlic, minced
  • 8 large eggs
  • 1/4 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp unsalted butter
  • 8 corn or flour tortillas
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup Cotija cheese, crumbled

Instructions:

  1. Place a 12-inch cast iron skillet or heavy-bottomed non-stick pan over medium heat. Add the chorizo and neutral oil. Use a spatula to break the meat into small, uniform crumbles.
  2. Cook the chorizo for 5–7 minutes, stirring frequently. Look for the fat to render out and the meat to reach a mahogany-colored crispness.
  3. Add the diced onion to the skillet. Sauté for 2–3 minutes in the rendered chorizo fat until translucent. Add the minced garlic during the final 30 seconds to prevent burning.
  4. While the aromatics cook, crack the eggs into a medium glass mixing bowl. Add salt and pepper, then whisk vigorously to incorporate air for a lighter texture.
  5. Lower the heat to medium-low. Add the butter (optional) and pour the whisked eggs into the pan with the chorizo and onions. Use a silicone spatula to continuously stir, creating a 'soft scramble'.
  6. Once the eggs are just set and have absorbed the flavorful oils, remove from heat. Serve immediately on warmed tortillas topped with fresh cilantro and crumbled Cotija cheese.