Impossible™ Chorizo Breakfast Tacos

Impossible™ Beef, Eggs, and Salsa

Chef Dave Rizo of Yellow Rose | New York
Yield: 6 to 8 tacos


Adapted by StarChefs | August 2024

INGREDIENTS

Impossible™ Chorizo:
340 grams Impossible™ beef made from plants
37 grams grapeseed oil
25 grams apple cider vinegar
18 grams ground paprika
½ gram ground cayenne pepper
10 grams kosher salt
10 grams granulated sugar
2 grams ground black pepper
1 gram ground Mexican oregano
3 grams ground cumin seed

To Assemble and Serve:
6 whole eggs
Kosher salt
Ground black pepper
Corn or flour tortillas

METHOD

For the Impossible™ Chorizo:
In a mixing bowl, combine all ingredients until incorporated  and Impossible™ pork is evenly coated in spices. Set aside. 

To Assemble and Serve:
In a mixing bowl, crack eggs. Season with salt, pepper, and a splash of water. Set aside. In a sauté pan over medium heat, add Impossible™ Chorizo. Using a spatula, break up mixture and cook until evenly browned. Add eggs and stir until eggs are cooked through and fluffy. Season with pepper. Remove from heat. Place tortilla on a serving plate. Top with Impossible™ Chorizo-egg mixture. Serve with your choice of toppings and sides—we recommend refried beans, avocado, cotija cheese, fried potatoes, sour cream, green or red salsa, and pickled jalapeños. 


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Impossible™ Beef Meatball Banh Mi