Mexican Breakfast Tacos

01Method

1. 1

   Set a large skillet over medium-high heat. Brown the chorizo, breaking it apart as it cooks, for about 5 to 7 minutes. Transfer to a plate and wipe out any remaining grease with a paper towel.

2. 2

   Return the skillet to medium heat and coat lightly with cooking spray. Beat the eggs together with the milk, salt, and pepper, then pour the mixture into the pan. Stir gently until the eggs are mostly set, then fold in the chorizo and cook until firm throughout.

3. 3

   While the eggs finish cooking, heat a separate skillet over high heat. Warm each tortilla for roughly 45 seconds per side until the edges crisp slightly but the tortilla remains bendable.

4. 4

   Lay the warm tortillas flat and scatter cheese over each one. Spoon the egg and chorizo mixture on top, then finish with salsa and a dash of hot sauce.