Meal Kit

Chorizo and Egg Breakfast Tacos

With Roasted Tomatillo Salsa

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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!

In Your Box (serves 2)

  • Info
    6 6" Flour Tortillas
  • Info
    6 fl. oz. Liquid Egg
  • 6 Tomatillos
  • 6 oz. Ground Pork
  • 4 oz. Cilantro Sprigs
  • 1 Lime
  • Info
    3 oz. Shredded Chihuahua Cheese
  • Info
    2 oz. Sour Cream
  • 1 Shallot
  • 1 Jalapeño Pepper
  • 2 Tbsp. Home Chef Chorizo Seasoning Blend

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Medium Pan

Cooking Guidelines

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
  1. 1

    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.

  2. 2

    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 1/2 the lime (to taste). Transfer to a small bowl and place in refrigerator until plating.

  3. 3

    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.

  4. 4

    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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