Made with AI
Korean-Mexican Breakfast Tacos
30 min 980 kcal per serving Medium
Ingredients
4 Servings
- flour tortillas4 pieces
- bulgogi beef200 g
- chorizo100 g
- eggs4 pieces
- cheddar cheese50 g
- oaxaca cheese50 g
- kimchi100 g
- gochujang2 tablespoons
- butter2 tablespoons
- green onions2 pieces
- jalapeno1 piece
- sesame seeds1 tablespoon
Instructions
- 1
Heat a skillet over medium-high heat and add the chorizo. Cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- 2
In the same skillet, add the bulgogi beef and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- 3
In a separate pan, melt 1 tablespoon of butter over medium heat. Crack the eggs into the pan and scramble until fully cooked. Remove from heat.
- 4
Warm the flour tortillas in a dry skillet or microwave until pliable.
- 5
Assemble the tacos by placing a portion of bulgogi beef, chorizo, and scrambled eggs onto each tortilla.
- 6
Top with cheddar cheese, oaxaca cheese, and kimchi.
- 7
Drizzle gochujang over the top and sprinkle with sliced green onions, jalapeno slices, and sesame seeds.
- 8
Serve immediately and enjoy your Korean-Mexican Breakfast Tacos!
