2-3inchpiece of chorizoor 2-3 tbsp of the crumbles
Other Essentials:
6corn tortillasroasted
1tomatodiced
¼avocadodiced
Instructions
Quick-pickled cilantro-lime onions:
In a large mixing bowl, add the sliced red onions.
Break them apart, creating single circles.
Add the vinegar, lime juice, garlic, chopped cilantro, kosher salt, and water when ready.
Get your hand into that bowl. Don't be shy. Grab the onions, gently squeeze them, and toss for about a minute or so. The onions should be wilted yet still have that perfect crunch.
Set aside for 10 minutes. Meanwhile, we will cook the eggs.
Cook the chorizo eggs:
Add the eggs, non-dairy milk, salt, and pepper in a mixing bowl and whisk until homogenized and fluffy.
Put a non-stick skillet over medium-low heat. Drizzle in olive oil.
Add the chorizo and fry for about 30 seconds.
Pour in the eggs and gently stir around the eggs creating large fluffy lumps.
Try to avoid breaking up the clumps.
Putting it all together:
Grab the charred tortillas and fill each one with chorizo eggs, followed by the cilantro-lime quick- pickled onions, diced tomatoes, and diced creamy avocado.