Veracruz style breakfast tacos consist of scrambled egg tacos topped with bean sauce, chorizo and chilies. If you can't get chorizo in your local supermarket, you can just omit or stick to cheese and chopped chilies. (You may add chpped ham to the scrambled eggs)

Ingredients for one serving:
2 eggs scrambled
3 corn tortillas
Cream of Bean
1 serrano or jalapeņo cheese
Chorizo (Optional)
Cotija style cheese (you can use monterrey jack if cotija isn't available)
Fresh cilantro leaves


- First of all, scramble some eggs and set aside.

- Heat up a skillet and cook some chorizo until browned, calculate about 2 tablespoons of chorizo for each serving of 3 tacos, set aside.

- In the same skillet (if chorizo was not available, add some oil to your skillet), add your tortillas and cook your tortillas until soft, once soft, add some of your scrambled eggs and flip over to form a taco, once you have 3 of these done, set aside and pat dry to get rid of any excess oil.

- Heat up your bean sauce and bring to a boil.

- Chop your chilis into thin slices for garnish.

Once your sauce and tacos are ready, serve your tacos in a dish and completely bathe them in the hot bean sauce, top them with cheese, chorizo, chilies and cilantro.