One of the most memorable parts of eating your way around Mexico are the breakfasts. Waking up steeped in a morning fog from one too many foamy beers the night before, it seems as if Mexican food was devised with a hangover in mind. Stumble up to any roadside stall and within minutes appears a plate of nourishing beans, sizzling eggs and garlicky chorizo all adorned with fresh pico de gallo. In a small town an hour north of Austin, Leslie Horne makes some of the best dry-cured chorizo in America, packing a similar punch to the fresh Mexican variety. Slept through breaky? Nothing says ‘¡Vamos!’ at kickoff like chorizo breakfast.
Aurelia’s Chorizo Breakfast Tacos Recipe
Aurelia’s Chorizo, sliced into coins.
1/2 avocado sliced
1/4 cup chopped cilantro
Mexican Cheese like Cotija, or Monterrey Jack
4 x 6" flour tortillas, warmed
1. Heat an oiled skillet over medium heat and fry chorizo until lightly browned.
2. Whisk eggs in a bowl to blend; season with salt and pepper. Heat butter in skillet over medium heat. Scramble eggs, stirring occasionally until just set, about 2–3 minutes.
3. Fill tortillas with egg, chorizo and top with cheese, avocado, and cilantro.