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
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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