Green Chile Tequila Breakfast Tacos
Soft scrambled eggs, crispy green chile tequila salami, and a cool lime crema folded into charred tortillas — breakfast with a little Colorado southwest swagger.
Green Chile Tequila salami already tastes like the southwest — roasted chile, a little lime, a whisper of tequila — so it does most of the work here. Crisp it in the pan, scramble your eggs soft, and you're most of the way to a great taco.
A quick lime crema cools the heat, manchego melts into the eggs, and a char on the tortilla ties it together. Fast enough for a weekday, good enough for a weekend.
Make a stack and let everyone build their own.
Ingredients
For the Tacos
8 small corn or flour tortillas
4 oz Green Chile Tequila salami, diced
6 large eggs
2 tablespoons milk or cream
1 tablespoon butter
½ cup grated manchego
salt and pepper
For the Lime Crema
½ cup sour cream or Mexican crema
1 tablespoon lime juice
1 teaspoon lime zest
pinch of salt
For Serving
fresh cilantro
thinly sliced radish or avocado
hot sauce
lime wedges
Featured in this recipe:
Instructions
Stir together the sour cream, lime juice, lime zest, and a pinch of salt. Set the crema aside.
Whisk the eggs with the milk, a pinch of salt, and pepper.
Heat a nonstick skillet over medium. Add the diced salami and cook 2 to 3 minutes until the edges crisp and the fat renders.
Lower the heat, add the butter, then pour in the eggs. Stir slowly and gently until just set and still soft. Fold in the manchego off the heat.
Char the tortillas directly over a flame or in a dry hot pan for a few seconds per side.
Fill each tortilla with the eggs, a drizzle of lime crema, and your toppings. Finish with cilantro and a squeeze of lime.
Chef Notes
Pull the eggs while they still look slightly underdone — they finish cooking off the heat, and a soft scramble is the goal.
Crisp the salami first so it flavors the pan before the eggs go in, and char the tortillas right before serving; a little smoke makes a big difference.
Substitutions & Tips
Serving & Storage
Serve right away while the eggs are soft and the tortillas warm.
The lime crema keeps in the fridge for up to 3 days. Scrambled eggs don't reheat well, so cook them to order; the salami can be crisped ahead and rewarmed.
Published
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