Texas Breakfast Tacos with Chorizo

Name: Texas Breakfast Tacos with Chorizo
Ingredients: 2 cups (10 ounces), all-purpose flour; 1 1/4 teaspoons, table salt; 5 tablespoons, lard, cut into ½-inch chunks; 2/3 cup, warm tap water; 1 pound, plum tomatoes, cored and chopped; 2 , garlic cloves, chopped; 1 , jalapeño chile, stemmed, seeded, and chopped; 2 tablespoons, chopped fresh cilantro; 1 tablespoon, lime juice; 1 teaspoon, table salt; 1/4 teaspoon, red pepper flakes; 12 , large eggs; 1/2 teaspoon, table salt; 8 ounces Mexican-style, chorizo sausage, casings removed; 1 , small onion, chopped fine; 1 , jalapeño chile, stemmed, seeded, and minced; Shredded, Monterey Jack cheese; Thinly sliced, scallions; , Lime wedges; 1/4 teaspoon, pepper

Main Courses
Pork
Eggs

By Morgan Bolling ･ Appears in Cook's Country February/March 2017, Cook's Country TV

We love tacos for lunch and dinner. So why not for the most important meal of the day?

SERVES 4 to 6

TIME 1¼ hours, plus 30 minutes chilling

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