Breakfast Tacos

Ingredients

• 200g fresh Mexican chorizo, casing removed (or 8 rashers bacon, chopped)
• 8 large eggs
• 2 tbsp milk
• Salt and black pepper
• 1 tbsp butter
• 8 small flour or corn tortillas
• 100g grated cheddar or Monterey Jack
• 1 avocado, sliced
• 100g pico de gallo or salsa
• Fresh cilantro leaves, to serve

Before you cook

• Whisk the eggs with the milk and a pinch of salt and pepper.
• Remove the chorizo from its casing if using links.

Steps

1. Heat a dry pan over medium heat.
2. Add the chorizo and cook for 6 minutes, breaking it up with a spoon, until browned and cooked through.
3. Tip the cooked chorizo onto a paper-towel-lined plate and wipe out the pan.
4. Warm each tortilla in the same dry pan for 20 seconds per side, then stack them in a clean kitchen towel to stay warm.
5. Melt the butter in the pan over low heat.
6. Pour in the whisked eggs and let them sit for 20 seconds without stirring.
7. Push the eggs gently from the edges to the centre with a spatula as they set, continuing for about 2 minutes.
8. Take the eggs off the heat while they still look slightly wet, as they will keep cooking in the pan.
9. Fold the cooked chorizo through the scrambled eggs.
10. Lay two tortillas per person on a plate, slightly overlapping.
11. Spoon the egg and chorizo mixture down the centre of each tortilla.
12. Scatter with grated cheese while the eggs are still hot so it melts.
13. Top with avocado slices, pico de gallo and cilantro before folding and serving.