This is a sponsored post in partnership with LA VICTORIA®. All words and opinions are our own. Thank you for supporting the brands that help us do what we do!
Having spent a large chunk of my life living up and down the California coast, I can honestly say that there is no more perfect food than a taco. Fish tacos, chicken tacos, veggie tacos. You name it, I’ve had it. And an excuse to eat tacos for breakfast? I’ll take it.
My favorite tacos, though, are even less about the filling and more about the toppings. Whether it’s pickled red onions, the perfect roasted tomatillo salsa, fresh cilantro, crumbly cotija cheese, or a simple squeeze of lime juice, the accoutrements are really what make or break a good taco. A good tortilla is key, too.
We make tacos at Casa Hickey on a fairly regular basis. The kids mostly nosh on the tortillas and whatever sides we prepare (shredded cabbage is a favorite) while we go heavy on the hot sauce and salsa, and enjoy an opportunity to eat with our hands. As parents, we celebrate the fact that tacos are a relatively easy dinner option (and pretty healthy and inexpensive, too, depending on the fixins’).
This week, we’ve teamed up with LA VICTORIA® to share our take on one of our favorite kinds of tacos: the breakfast taco. LA VICTORIA® was founded in 1917 by the La Baca family and created the first jarred salsa in the U.S. (now called SALSA BRAVA®) and this year, they’re celebrating 100 years of providing salsas, taco sauces, enchilada sauces, and chiles in the U.S. by hosting dinner parties in San Diego, Los Angeles, San Francisco, and Portland.
We enjoyed samples of LA VICTORIA® Mexican sauces and salsas (which are made with tomatoes sourced from California’s Central Valley!) and incorporated their Fire Roasted Diced Jalapeños, as well as their red and green salsas, into our Tex-Mex-California- inspired tacos. If you ask us, breakfast tacos are great for breakfast AND dinner.
Breakfast Tacos with Soft Scrambled Eggs & Chorizo
*serves four
6 eggs
6 corn tortillas
3/4 lbs of spanish chorizo, crumbled
1/2 cup of crumbled cotija cheese
salsa (we used La Victoria thick ‘n chunky salsa)
La Victoria diced jalapeños
1 whole avocado, sliced
cilantro, roughly chopped
2 tablespoons of butter
3 tablespoon of milk
2tablespoons of olive oil
1. Whisk the eggs in a medium mixing bowl with milk and season with salt and pepper. Cook over low heat (the lower the better), occasionally pushing up the edges towards the middle until the eggs begin to set about 15 minutes.
2. In a separate sauce pan, heat the olive oil over medium heat and then add the chorizo, stirring and breaking it up into bite-sized pieces until cooked through (about 7-10 minutes).
3. Warm the tortillas in a skillet over medium-high heat until hot, about 1-2 minutes.
4. Divide up the eggs and chorizo over the tortillas and top with avocado, salsa, fire roasted jalapeños, and cilantro. Serve with salsa, hot sauce, and lime wedges.
This is a sponsored post in partnership with LA VICTORIA®. All words and opinions are our own. Thank you for supporting the brands that help us do what we do!
