All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Tacos for breakfast is one thing - but chorizo tacos - well, that just brought your breakfast up an entire notch. We layer chorizo and scrambled eggs in a warmed tortilla and top in with a homemade tomatillo salsa and a dollop of sour cream. Hold on to these guys - they'll disappear quickly!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 250 degrees. Rinse produce and pat dry. Remove husk on tomatillos, rinse again, cut tops off, and quarter. There's a sticky residue underneath the tomatillo husk, which is why the second rinse is needed. Peel and mince shallot. Stem and coarsely chop cilantro (reserving a few leaves for garnish). Zest and halve lime. Stem, core, and mince jalapeño.
Make the Salsa
Heat 1 tsp. olive oil in a small pot over medium-high heat. Add tomatillos and leave undisturbed for 3 minutes. This will char the tomatillos a bit and help bring out more flavors. Add minced jalapeño (to taste) and shallot and cook for 2 minutes. Keeping the pot over the heat, use a fork or slotted spoon to mash the tomatillos. Add 2 Tbsp. water and cook for an additional minute. Season with a pinch of salt and pepper, cilantro, and juice of ½ the lime (to taste). Transfer to a small bowl and place in refrigerator until plating.
Cook the Chorizo and Warm Tortillas
Heat 1 tsp. olive oil in a medium pan over medium heat. Add ground pork, chorizo seasoning, and 1 tsp. salt and cook for 8 minutes, or until browned. Add liquid egg to pan and cook for 5 minutes, stirring occasionally, until eggs are fully cooked. Place tortillas in foil and wrap tightly. Place in oven for 5 minutes, or until warmed through.
Plate the Dish
Evenly distribute cooked chorizo and eggs between warmed tortillas. Finish the tacos with a dollop of sour cream, tomatillo salsa, Oaxacan cheese, cilantro, lime zest, and juice of remaining lime (to taste). Place 3 finished tacos on a plate and dig in!
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