Chorizo Smash Breakfast Tacos

Ingredients

3 Corn tortillas, taco size

Reynaldo's Chorizo

3 eggs

Guacamole

2 tablespoons fresh cilantro, chopped

El Viajero’s Queso Fresco

Hot sauce, for garnish

Directions

1. Take some of Reynaldo's chorizo and press it flat onto three of the corn tortillas. Meanwhile, preheat your grill or griddle.

2. Press the tortillas chorizo side-down onto the hot griddle, and cook until the chorizo is fully cooked through, about 4-5 minutes. Flip the tortillas over and cook for 30 seconds more, until warm. Remove from heat.

3. On the same griddle, add the eggs and fry them until cooked with a runny yolk.

4. Assemble the tacos: start with the chorizo tortillas, then add the guacamole. Add the eggs, then garnish with the fresh cilantro and El Viajero’s queso fresco. Drizzle with hot sauce and enjoy.