Soft Scrambled Egg and Chorizo in Crispy All-Cheese Taco Shells Recipe

The Food Lab

Unraveling the mysteries of home cooking through science.

J. Kenji López-Alt
Soft Scrambled Egg and Chorizo in Crispy All-Cheese Taco Shells Recipe
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  • Yield:Makes 8 mini tacos, serving 2 to 3 as a light meal, or 8 as an hors d'oeuvres

[Photographs: J. Kenji Lopez-Alt]

An all-cheese taco shell filled with creamy soft scrambled eggs and crisp chorizo.

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Ingredients

  • 3 tablespoons finely diced Mexican or Spanish chorizo
  • 2 tablespoons unsalted butter
  • 4 large eggs, whisked
  • 2 tablespoons crème fraîche or Mexican crema
  • Kosher salt
  • 1 recipe Crispy All-Cheese Taco Shells
  • 1 recipe Basic Salsa Verde (or store-bought salsa verde)
  • 2 tablespoons grated queso cotija or feta cheese
  • 2 tablespoons minced fresh cilantro leaves

Directions

  1. 1.

    Place chorizo in a cold non-stick or cast iron skillet and place over medium-high heat. Cook, stirring occasionally, until crisp. Transfer to a paper towel and set aside. wipe out skillet and return to medium-low heat.

  2. 2.

    Add butter and swirl until melted but not browned. Add eggs and cook, stirring constantly with a spatula, until nearly set in soft curds, about 10 minutes total. Remove from heat and stir in crème fraîche. Season to taste with salt and transfer to a bowl.

  3. 3.

    Fill taco shells with eggs. Top with salsa verde, fried chorizo, cheese, and cilantro. Serve immediately.

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