Ingredients:

  • 9 oz fresh Mexican pork chorizo, casings removed
  • 1 tsp neutral vegetable oil
  • 8 large eggs
  • 1 tbsp heavy cream
  • 1 pinch Diamond Crystal Kosher Salt
  • 1/4 cup fresh cilantro, chopped
  • 2 oz queso fresco, crumbled
  • 8 warm corn tortillas

Instructions:

  1. Place a 12-inch non-stick skillet over medium heat and add the neutral oil and chorizo.
  2. Use a spatula to break the chorizo into small, pebble-sized crumbles. Cook for 5–7 minutes until the fat renders out and the meat becomes slightly crispy on the edges.
  3. In a medium bowl, whisk the eggs with heavy cream and a pinch of salt until well combined.
  4. Lower the skillet heat to medium-low. Pour the egg mixture over the rendered chorizo.
  5. Gently fold the eggs into the chorizo fat, creating a cohesive emulsion. Cook for 1 minute until the eggs are no longer liquid but still look moist.
  6. Garnish with fresh cilantro and crumbled queso fresco. Serve immediately with warm tortillas.