Breakfast Tacos w/ Avo-tomatillo Salsa

[Seriously. The. BEST. Flavor. You. Will. Ever. Taste.] 


The amazing marriage of chorizo & egg with the avocado/tomatillo salsa is amazing. It's hands down our favorite breakfast. But in the summer, we'll grab a zuccinni from the garden & saute it with the chorizo for a delicious dinner...OR...dice up a potato, partially boil it & add to the pan with the (cooked) chorizo.
If you have a tomatillo or 2, cilantro, serrano & an avocado. then get ready...That's all you need for the salsa.

If you keep chorizo on hand, then dreamy breakfasts, brunches, lunches, dinners or appetizers await.

Have I convinced you? ah geez....

Brown 4 oz of chorizo

Drain it on a paper towel, and it needs it...

Add the partner of choice to the filling,
-scrambled eggs
-diced, partially boiled potato
-diced zuccinni
Here, I've added scrambled eggs...
Now for the avocado salsa..-Tomatillo (2-3) -Cilantro (small handful - 1/4 C chopped) -Serrano (1/2 - 2 however hot you like it) -Garlic (1/2 clove) -Avocado (1 whole, beautifully ripened)

...Is that cumin? Quite possibly...that's cause this was me sneaking a pic of Mike's cooking... ;)
Grab a fresh corn tortilla, we're about to make tacos...

Confession: this pic was taken when we didn't have an avocado in the house. The salsa is still amazing even without the avocado. Don't let that stop you!

Serve with beans...refried black beans, our favorite with it & top with crumbly, queso fresco. Yummo!


Favorite Products

When people first dive into mexican cooking there can be a bit of a learning curve with ingredients...names & where to purchase them. 

Thankfully, before kids, my husband & I spent our first years married seeking out where to buy these interesting, delicious ingredients. 

This is just a small corner in the world of mexican products...

Cacique is a great brand available at most stores, especially Walmart

Quick Notes: 
Mexican Crema: similar to sour cream, watered down with heavy cream
Mexican Cheeses: 
Queso Fresco: fresh cheese, like a mild feta
Cotija: a stinky, aged cheese. Like a mexican blue cheese
Quesadilla or Oaxaca cheese: a melty white cheese


Queso Fundido Burger

By, Rick Bayless

For an amazing variation of the traditional grilled burger, you've got to try this. 

Seriously...Holy about flavor



Queso Fundido Burger

Serves 4


2 fresh medium poblano chiles

1 medium onion, sliced into 1/4-inch slices

2 cloves garlic, minced

2 teaspoons oil

1 1/2 pounds ground chuck

8 ounces


, cooked

1 to 2 canned chipotle chiles den adobo, finely minced, seeded if you wish

8 thick slices Monterey Jack cheese

4 hamburger buns, lightly toasted


Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler.  Place in a bowl, cover with a kitchen towel and let cool.  Rub off the blackened skin and pull out the stems and seed pods.  Cut into 1/4-inch strips.

Heat the oil in a medium skillet over medium.  Once the oil is hot, add the onions, stirring frequently until it begins to brown, 7 to 8 minutes.  Stir in the garlic and poblano and cook for 2 minutes.  Season with salt, usually about 1/2 teaspoon.  Scrape the rajas into a bowl and cover to keep warm.

In a large bowl, combine the ground beef, cooked chorizo, chipotles and 1 1/2  teaspoon salt.  Mix until well combined.  Divide the meat into 4 equal portions and form the patties.

Heat a gas grill to medium-high, or light a charcoal fire and let it burn until the charcoal is covered with white ash (and about medium hot); bank the coals to one side. 

Place the hamburger patties on the grill and cook for a total of 4 to 5 minutes for medium rare.  Lay one piece of cheese on top of each burger, top with the warm rajas and then another piece of cheese.  Close the lid and continue cooking until the cheese has melted about 1 minute.  Remove from the grill and place on a toasted bun.  Serve immediately.

Voila! ...or better yet, QUE RICO!!!