Ingredients:

  • 9 oz raw Mexican pork chorizo, removed from casings
  • 0.25 cup white onion, finely diced
  • 1 small jalapeño, seeded and minced
  • 4 large eggs
  • 1 pinch kosher salt
  • black pepper to taste
  • 1 tbsp fresh cilantro, chopped
  • 2 tbsp queso fresco, crumbled
  • 2 warm corn tortillas

Instructions:

  1. Place a 10-inch skillet over medium heat. Add the crumbled Mexican chorizo and break into small bits using a spatula. Cook for 5–6 minutes until the fat has rendered and the meat is deep mahogany-brown and crispy.
  2. Add the diced onions and jalapeños to the skillet. Sauté for 2–3 minutes until onions are translucent and stained red from the chorizo spices.
  3. Whisk eggs with a pinch of salt in a small bowl. Lower the skillet heat to medium-low and pour in the eggs. Let sit for 30 seconds, then gently push cooked eggs toward the center in long, sweeping motions to create soft folds.
  4. Remove the pan from heat while eggs are still slightly wet; residual heat will finish the cooking. Garnish with cilantro and queso fresco, and serve with warm tortillas.