,

Egg & Chorizo Taco Filling

8
15 minutes
20 minutes

Bring eggs to your taco night! Use this tasty filling in tacos, quesadillas, burritos – anywhere you need a tortilla stuffed with flavour! Plus, Chef Dez has given us a recipe to make the chorizo in the filling from scratch, to take your Taco Tuesday to a whole new level.

Ingredients

  • 1 tablespoon canola oil
  • 1 recipe of raw chorizo sausage meat (recipe below) *
  • 6 large BC Eggs, beaten
  • 175g aged white cheddar, grated, about 1.5 cups
  • 1/2 cup small diced yellow bell pepper
  • 1/2 cup small diced tomatoes
  • 1/2 cup small diced red onion, rinsed and drained for milder flavour
  • 1 large jalapeno, seeds & membrane removed if desired, diced very small
  • 1 small handful fresh cilantro, chopped
  • 1/2 lime
  • Taco shells or tortillas, depending on the application
  • Salsa and sour cream for serving, if desired

Chorizo

  • 500g ground pork
  • 2 tablespoons sweet smoked paprika
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated garlic or garlic powder
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 – 1 teaspoon ground cayenne
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Combine thoroughly in a bowl.

Instructions

  1. In a medium non-stick pan on medium-high heat, add the oil and the chorizo. Cook until browned, approximately 10 minutes, while breaking up into small pieces with a wooden spoon.
  2. Stir in the BC Eggs and cook while stirring constantly until the eggs are fully cooked and combined with the chorizo, approximately 2 minutes.
  3. Turn off the heat and stir in the grated cheese so it can melt.
  4. Then evenly top this cooked mixture with the bell pepper, tomatoes, red onion, jalapeno sand cilantro. Squeeze the 1/2 lime over the mixture and serve immediately to fill taco shells or tortillas.

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