Chorizo and Egg Breakfast Tacos

Directions

1. 1

   Heat one side of your griddle to medium heat. Place a stock pot on the griddle and add the vegetable stock, not-beef bouillon, and tomato paste. Whisk to combine and allow it to heat thoroughly.

2. 2

   Heat the opposite side of your griddle to medium-low heat. Cook the MorningStar Farms® chorizo crumbles until warmed throughout. Add 1 tablespoon of ghee to the griddle and scramble the eggs. Combine the chorizo and eggs together.

3. 3

   Dip a tortilla in the stock mixture, then place it on the griddle. Add the chorizo/egg mixture, shredded Monterey Jack cheese, and diced white onion. Fold the tortilla over and cook on each side until crispy.

4. 4

   Pour the extra stock mixture into a bowl and top it with diced onion and cilantro. Garnish the tacos with crumbled Cotija cheese. Enjoy!