Impossible™ Chorizo Breakfast Tacos (Made with Impossible™ Burger)
Ever since we started offering the Impossible™ Burger in our stores, the test kitchen has been having a blast making dishes with it. So far, these chorizo breakfast tacos are our favorite.
The Impossible™ Burger is made from plants, but it cooks and smells just like meat. We fried it up with all the rich chorizo herbs, spices, and chiles. It browned beautifully and tasted so savory and delectable, our tasters were nibbling the crispy bits right out of the pan. We beat them back with a wooden spoon — for their own good. The chorizo is even better in a breakfast taco.
It nestles into the corn tortillas perfectly. You’ll want to layer them with fluffy scrambled eggs, queso fresco crumbles, and your favorite garnishes — we went with sharp white onions, fragrant cilantro, a squeeze of lime, and plenty of hot sauce. If you’re feeling fully committed to a slow Sunday brunch, a Mexican lager is lovely too. Why not? You’ve earned it.
For the Impossible™ chorizo (Made with Impossible™ Burger):
2 tsp cumin seeds, toasted
¾ tsp coriander seeds, toasted
1 Gelson’s organic bay leaf
12 oz Impossible™ Burger
3 garlic cloves, minced
1 serrano pepper, minced
2 tsp dried oregano
¼ tsp ground cinnamon
1 ½ Tbsp ancho powder
1 Tbsp red wine vinegar
Kosher salt, to taste
Black pepper, to taste
For the tacos:
2 Tbsp unsalted butter
Impossible™ chorizo (above)
3 Gelson’s large eggs
24 corn tortillas
1 white onion, diced
½ cup roughly chopped cilantro
½ cup crumbled queso fresco
Favorite taco or hot sauce
2 limes, cut into wedges
To make the chorizo: Using a mortar and pestle or a spice grinder, grind the cumin seeds, coriander seeds, bay leaf, and cloves to a semi-fine powder.
In a large bowl, combine the Impossible™ Burger, ground spice mixture, garlic, serrano pepper, oregano, cinnamon, ancho powder, red wine vinegar, salt, and pepper until well mixed.
To make the tacos: Preheat the oven to 350º.
In a large skillet, heat the butter over medium heat. Add the chorizo mixture and brown. Set aside.
In a small, nonstick skillet, scramble the eggs. Set aside.
Place the tortillas on a baking sheet and warm in the oven for 3 minutes.
To assemble the tacos: Double up the tortillas, so you have 12 tacos. Divide the filling among the tacos using 1 to 1 ½ tablespoons each of chorizo and scrambled eggs, a pinch of each of the garnishes — onion, cilantro, queso fresco — and a liberal amount of taco sauce.
Serve with lime wedges.