Ingredients:

  • 1 large red onion, paper-thinly sliced (150g)
  • 3 tbsp fresh lime juice (45ml)
  • 1/2 tsp sea salt (3g)
  • 1 tsp agave nectar or honey (7g)
  • 9 oz Fresh Mexican Chorizo, casings removed (250g)
  • 8 large pasture-raised eggs (400g)
  • 2 tbsp heavy cream (30ml)
  • 1/2 tsp kosher salt (3g)
  • 1/4 tsp cracked black pepper (1g)
  • 8 small corn tortillas (200g)
  • 1/2 cup crumbled Cotija cheese (60g)
  • 1 large avocado, sliced (150g)
  • 1/2 cup fresh cilantro, leaves only (15g)

Instructions:

  1. Prep the 'Galentines Pink' Pickles: In a small bowl, toss the sliced red onions with lime juice, salt, and agave. Massage for 30 seconds and let sit to develop a magenta hue.
  2. Render the Chorizo: Place chorizo in a cold 12-inch skillet, then turn heat to medium. Break apart into small crumbles and cook until the fat is rendered and meat is browned.
  3. Prepare Egg Mixture: While chorizo cooks, whisk eggs with heavy cream, kosher salt, and cracked black pepper in a medium bowl until fully combined.
  4. Scramble: Pour the egg mixture directly into the skillet with the chorizo and its rendered fat. Use a silicone spatula to gently fold. Kill the heat when the eggs are still 20% liquid to allow residual heat to finish the cook.
  5. Warm Tortillas: Blister tortillas directly over a gas flame or on a dry cast-iron skillet until char marks appear and they become pliable.
  6. Assemble: Fill each tortilla with the chorizo-egg scramble. Top with avocado slices, pickled red onions, crumbled Cotija cheese, and fresh cilantro.