Beef Chorizo Smashed Breakfast Tacos

Ingredients

Steps

1. 1

   Lay out the 8 mini flour tortillas on a clean surface.

2. 2

   Divide the beef chorizo into 8 equal portions and roll each into a ball, then place one ball in the center of each tortilla.

3. 3

   Using your hands, press each ball of chorizo down firmly, spreading it out until it covers the tortilla all the way to the edges. It will shrink back in as it cooks due to the fat content, so make sure it's pressed out fully.

4. 4

   In a large skillet, frying pan, or on a griddle over medium heat, place the tortillas chorizo side down, no oil needed. Cook for 3 to 4 minutes, until the chorizo is deeply golden and caramelized.

5. 5

   Flip and cook the other side for 2 to 3 minutes, until the tortilla is crisped up. Transfer to a plate and repeat with the remaining tortillas and chorizo.

6. 6

   In the same skillet over medium heat, crack in the eggs, working in batches as needed. Season with salt and black pepper.

7. 7

   Cook sunny side up for about 3 to 4 minutes, until the whites are set and the yolk is still runny.

8. 8

   Top each chorizo tortilla with a fried egg.

9. 9

   Add a spoonful of guacamole, a dollop of sour cream, a sprinkle of pickled red onions, and chopped cilantro before serving and enjoying!