Monday, April 18, 2016

Tacos For Breakfast For #CincoDeMayo2016

As we countdown to Cinco de Mayo (May 5th), I wanted to share an authentic Mexican dish on behalf of IMUSA, created by Celebrity Chef George Duran, to help you prepare your own fiesta menus. Start your Cinco de Mayo celebrations early in the day this year with George Duran's recipe for a Chorizo Scrambled Egg Taco Breakfast. Preparing this meal with an IMUSA Non-Stick Sauté Pan makes cooking and clean up a breeze so that you can get back to your Cinco de Mayo festivities. And make sure to keep your tortillas warm with an IMUSA Tortilla Warmer. Nobody wants a cold breakfast taco!
George Duran's Chorizo Scrambled Egg Taco Breakfast Courtesy of IMUSA

6 eggs
1 tablespoon olive oil
2 chorizo links (about 7 ounces)
1 medium onion
1 cup cilantro, divided
1 medium tomato
1 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon salt
1 cup sharp cheddar
10-12 corn flour tortillas
Chipotle Tabasco (suggestion for topping)

Mix sour cream, lime juice, and salt in a bowl and put aside. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Place in IMUSA tortilla warmer or aluminum foil and set aside. In an IMUSA non-stick sauté pan add olive oil and bring to medium-high heat. Sweat onions for about one minute and add diced chorizo. Cook for 5-6 minutes until chorizo is browned. Add half of the cilantro and all of the cooked chorizo to beaten eggs and mix. Bring eggs back to the IMUSA pan and cook on low heat, mixing from time to time. Place cooked eggs, cheddar cheese, diced tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas. Allow your guests to assemble their own breakfast tacos.

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