Breakfast Tacos

Directions

1. Preheat your Blackstone griddle to medium heat, leaving one cooking zone turned off to use as a warming area.

2. Cook the soy chorizo until heated through and lightly browned. Move it to the warming zone.

3. Melt the butter on the griddle and add the beaten eggs. Scramble until just set, then transfer them to the warming zone with the chorizo.

4. Sprinkle about ¼ cup of Oaxaca cheese into eight small circles on the griddle. Place a corn tortilla on top of each pile of cheese.

5. Cook for 2–3 minutes, or until the cheese forms a crispy golden crust and easily releases from the griddle. Carefully flip each tortilla so the cheese side is facing up.

6. Fill each tortilla with the cooked soy chorizo and scrambled eggs. Top with fresh pico de gallo, Cotija cheese, a drizzle of Mexican crema, chopped cilantro, and a sprinkle of Blackstone Essential Blend Seasoning. Serve immediately.