Ingredients

Check off ingredients as you go.

• 1 lb fresh chorizo (homemade or store-bought)
• 10 small tortillas, sized for tacos
• About 10 eggs (one per taco), or fewer if desired
• Pepper jack cheese, to taste
• 1 onion, chopped, to taste
• Jalapeños, sliced into strips or coins, to taste
• Avocado oil spray or other cooking oil, as needed

Directions

For the eggs, choose option A or option B below.

1. Prep. Chop the onion and jalapeños. For less heat, remove the white inner ribs; leave some in if you like spice. Divide the chorizo into 10 roughly golf-ball-sized portions.
2. Cook the vegetables. Heat a griddle or large skillet over medium heat. Oil lightly, then cook the onion and jalapeños until softened and browned to your liking. Move them to a cooler spot or set aside.
3. Smash the tacos. Work in batches with room between portions. Put the chorizo balls on the hot surface, lay a tortilla over each one, and press firmly so the meat spreads thinly beneath the tortilla. Cook until the chorizo is browned and cooked through; flip so the tortilla side can warm and lightly crisp. The meat should reach 160°F.
4. Add eggs — option A. For fried eggs, cook eggs separately to your liking. Add pepper jack and cooked vegetables to each chorizo taco, then top with an egg.
5. Add eggs — option B. Crack an egg onto an oiled section of the griddle, break the yolk if desired, and immediately set a cooked taco chorizo-side down onto the egg. Let the egg cook onto the taco, then flip and add pepper jack and vegetables. Cook until the egg is set to your liking.