Spicy chorizo and salty queso fresco make an omelette that’s reminiscent of a taco. More of a burrito actually. This was inspired by the biggest, sloppiest, best burrito I’ve ever had, from La Taqueria in San Francisco.
This is all about the filling. Make the physical omelette in any style you like.
Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.
Season everything to taste with salt and pepper.
Disclaimer: Though unlikely, eating undercooked eggs can cause illness.
- 1/4 cup Mexican Chorizo, ground
- 1 Egg, beaten
- 2 tsp Red Onion, finely chopped
- 2 tsp Zucchini, small dice
- Queso Fresco (or Feta), crumbled
- Valentina Hot Sauce
- Guacamole, to serve
- Cook chorizo in a pan, add onion and zucchini. Remove from pan but leave a little fat behind.
- Stir in desired amount of hot sauce into meat mixture.
- Cook omelette, fill with chorizo mixture and cheese.