crispy chorizo, egg and

jalapeño tacos

  • 4 x 100g air-dried chorizo, casings removed, chopped
  • 2 tablespoons extra virgin olive oil
  • 4 eggs
  • ¼ cup (60g) crème fraîche, plus extra to serve
  • 4 medium flour tortillas
  • 1 fresh jalapeño chilli, thinly sliced
  • 200g baby cucumbers (qukes), sliced
  • micro (baby) coriander, to serve
  • sea salt and cracked black pepper
  1. Place the chorizo in a food processor and process until finely chopped. Heat 1 tablespoon of the oil in a large frying pan over high heat. Add the chorizo and cook, stirring occasionally, for 8 minutes or until crispy. Remove and set aside.
  2. Wipe out the pan and heat the remaining oil. Cook the eggs, in batches, for 3 minutes or until cooked your liking.
  3. Spoon the crème fraîche over each tortilla. Top with the egg, chorizo, jalapeño, baby cucumber, coriander, salt and pepper and serve with the extra crème fraîche. Makes 4

Photography: Anson Smart

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