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Delicious Breakfast Tacos with Chilpote Cream Sauce
Make your mornings better with our mouthwatering breakfast tacos topped with homemade chilpote cream sauce. Try this easy and flavorful recipe today!
- Total Time: 15 minutes
Ingredients
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- 1/4 lb Ground Chorizo, browned
- 5 Lg Eggs, scrambled
- Salt and pepper to taste
- 8 Street Taco Shells
Chipotle Cream Sauce
- 1/4 C Sour Cream
- 2 TBSP Heavy Cream
- 1/2 tsp Ground Chipotle Powder
- 1/8 tsp Garlic Salt
- 1/4 Tsp Lime Juice
Optional Toppings
- Jalapeño, diced
- Red Onion, diced
- Roma Tomatoes, diced
- Cilantro, chopped
- Shredded Cheese
- Chipolte Cream Sauce
- Taco Sauce
Instructions
For the Toppings:
- Dice all the toppings and either combine together or put into separate containers and set aside.
For the Eggs and Chorizo:
- Crack eggs into a small bowl, sprinkle with salt and pepper and whisk eggs together and set aside.
- In a small fry pan, put uncooked chorizo and break it up with a spatula, cook until browned and there is no pink and set aside.
- In another fry pan, grease with non-stick spray, pour the whisked eggs in and scramble until eggs are softly cooked.
- Add the cooked chorizo and cook eggs until firm, then set aside.
For the Chipotle Cream Sauce:
- In a small bowl, combine sour cream, heavy cream, chipotle powder, garlic salt, and lime juice and mix until combined.
- Drizzle over assembled tacos.
Assembly:
- Warm the taco shells in a pan or microwave for 15 seconds.
- Fill with egg/chorizo mix, add optional toppings, cream sauce and taco hot sauce and ENJOY!
- Prep Time: 5
- Cook Time: 10
