By Protein

Chorizo & Bacon Breakfast Tacos Recipe

Name: Chorizo & Bacon Breakfast Tacos Recipe
Yield: Yield: 1 Serving (2 Tacos)
Ingredients: 2 EA. Mexican Original® 6-inch Shelf Stable Pressed Flour Tortillas; 2 OZ. Scrambled Eggs, Prepared; 2 OZ. Frozen Potato Cubes, Fried; 2 OZ. Hillshire Farm® All Natural* Fully Cooked Pork Chorizo Crumbles , Heated; 2 OZ. Jimmy Dean® Fully Cooked Bacon Pieces 1/4" , Heated; 6 EA. Avocado, 1/4" Slices; 1 OZ. Shredded Cheddar Jack Cheese; 2 OZ. Salsa Molcajete (Sub-Recipe); 2 EA. Lime Wedges; 3 EA. Roma Tomato; 2 EA. Tomatillo Tomato, Peeled; 1/2 EA. Yellow Onion, Diced; 1 EA. Jalapeño, Trimmed; 2 EA. Serrano Pepper, Trimmed; 2 EA. Garlic Cloves, Minced; 2 TBSP. Cilantro, Chopped; 1 TBSP. Fresh Squeezed Lime Juice; 1/4 TSP. Salt

Yield: 1 Serving (2 Tacos) Servings

18 Ingredients

Mexican Original® tortilla shells filled with Hillshire Farm® chorizo crumbles, Jimmy Dean® bacon pieces, scrambled eggs, fried potatoes, shredded cheese and avocado slices

Ingredients

2 EA. Mexican Original® 6-inch Shelf Stable Pressed Flour Tortillas
2 OZ. Scrambled Eggs, Prepared
2 OZ. Frozen Potato Cubes, Fried
2 OZ. Hillshire Farm® All Natural* Fully Cooked Pork Chorizo Crumbles , Heated
2 OZ. Jimmy Dean® Fully Cooked Bacon Pieces 1/4" , Heated
6 EA. Avocado, 1/4" Slices
1 OZ. Shredded Cheddar Jack Cheese
2 OZ. Salsa Molcajete (Sub-Recipe)
2 EA. Lime Wedges

Tyson Alternative Products

Jimmy Dean® Fully Cooked Bacon Pieces 1/2"

Mexican Original® 8" Heat Pressed Flour Tortillas

Add bold flavor to your menu with Chorizo & Bacon Breakfast Tacos featuring Hillshire Farm® All Natural* Fully Cooked Pork Chorizo Crumbles , Jimmy Dean® Fully Cooked Bacon Pieces , fluffy scrambled eggs, fried potato cubes, melty cheese and fresh avocado slices, all served in warm Mexican Original® tortilla shells. Served with a side of bold salsa molcajete and fresh lime wedges, this recipe is sure to keep your guests coming back for seconds.

Directions

Preheat a flattop grill at 350°F.
Place two tortillas onto the flattop grill; warm for up to one minute and then remove from heat and place on work surface.
Fill tortillas with scrambled egg, fried potatoes, chorizo crumbles and bacon pieces. Gently lay two slices of avocado on top of each taco then sprinkle each with shredded cheese.
Transfer tacos to service plate or service taco holders. Pair with a side of salsa and lime wedges; serve immediately.

Salsa Molcajete

Ingredients

3 EA. Roma Tomato
2 EA. Tomatillo Tomato, Peeled
1/2 EA. Yellow Onion, Diced
1 EA. Jalapeño, Trimmed
2 EA. Serrano Pepper, Trimmed
2 EA. Garlic Cloves, Minced
2 TBSP. Cilantro, Chopped
1 TBSP. Fresh Squeezed Lime Juice
1/4 TSP. Salt

Directions

Warm a griddle or cast iron pan to high heat.
Place tomato, tomatillo, onion, jalapeño, serrano, and garlic on griddle. Heat on one side until they become soft and slightly charred, about 7-10 minutes.
Flip them all over and continue to char for another 5-7 minutes, keeping an eye on garlic as it will become done before the other ingredients. Remove all ingredients from heat and set aside.
Peel away some of the charred skin from the tomatoes and peppers, discarding of what is removed.
Place all charred ingredients, cilantro, lime juice and salt into a food processor. Pulse until desired consistency is reached.
Use for service immediately or cover and reserve chilled for later use.

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