Grilled Breakfast Tacos

Juicy tomatoes and sweet corn are at their peak in summer, and the grilled salsa in these tacos celebrates both. It is spooned on top of[ soft-scrambled eggs with grilled Spanish chorizo sausage, all wrapped in warm corn tortillas. Be sure to add the cheese while the eggs are fresh out of the pan, so their heat will melt the cheese.]

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 8 ounces fresh chorizo (about 2 links)
  • 1/3 cup extra-virgin olive oil
  • 1 cup cherry tomatoes
  • 2 ears yellow corn, husks removed
  • 1 bunch scallions
  • 1 jalapeno, halved
  • 2 limes, halved
  • Kosher salt and freshly ground pepper
  • 1/4 cup fresh cilantro leaves and soft stems, roughly chopped
  • 8 large eggs
  • 2 tablespoons heavy cream
  • Eight 6-inch corn tortillas
  • 4 ounces Monterey Jack cheese, finely grated (about 1 1/2 cups)
Directions

Special equipment: a large cast-iron skillet and 10-inch skewer

Prepare a grill for medium heat. Prick the chorizo links 3 or 4 times with a fork (this keeps them from bursting on the grill). Brush them all over with 1 tablespoon of the oil. Grill, turning as needed, until charred all over and cooked through, 12 to 15 minutes. Cool slightly, then slice into 1/4-inch-thick rounds; set aside.

Meanwhile, thread the tomatoes onto a 10-inch skewer. (If using a wooden skewer, leave just 1/2 inch sticking out on each end so you do not have to soak it.) Put the skewered tomatoes, corn, scallions, jalapeno and limes on a rimmed baking sheet or large platter, brush the vegetables and limes liberally with 2 tablespoons of the oil and sprinkle liberally with salt and pepper.

Place the vegetables and limes (flesh-side down) on the grill. Grill the corn, using tongs to rotate the ears occasionally so they cook evenly, until lightly charred in spots, 7 to 9 minutes. Grill the tomatoes, scallions, jalapenos and limes, rotating as needed, until deeply charred, 4 to 6 minutes. Return the vegetables and limes to the baking sheet when done cooking. Transfer the cooked chorizo to a cutting board. When cool enough to handle, halve the tomatoes, cut the corn off the cobs and thinly slice the scallions and jalapenos (seed the jalapeno, if desired). Put the cut vegetables, the juice of 2 of the lime halves and the cilantro in a large bowl; stir to combine, and season with salt and pepper. Cut the remaining 2 grilled lime halves into wedges; set aside.

Meanwhile, whisk together the eggs, cream and 1/2 teaspoon each salt and pepper in a medium bowl. Place a large cast-iron pan on 1 side of the grill, and pour in the remaining oil (it might seem like a lot, but you do not want the eggs to stick). Heat the oil for 1 minute, then add the egg mixture. Use a heat-resistant spatula to stir the eggs until soft curds form, 6 to 8 minutes. Gently stir in the chorizo.

While the eggs are cooking, grill the tortillas on the other side of the grill until lightly charred on both sides and warmed through, 1 to 2 minutes total.

To assemble the tacos, divide the egg mixture among the warm tortillas, sprinkle each with 1 to 2 tablespoons of the Monterey Jack cheese and top each with a spoonful of the grilled salsa. Serve immediately with the grilled lime wedges and any remaining grilled salsa on the side.

Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Great Grilled Mains