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

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated August 09, 2018
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J. Kenji Lopez-Alt

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

Recipe Details

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

Prep 5 mins
Cook 20 mins
Total 25 mins
Serves 2 to 3 servings

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

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