Frico Egg Smash Tacos

The best of smashed burgers, tacos, and frico collide to make the most satisfying breakfast. Every layer of this taco is supported by the next, from the earthy paprika-forward chorizo to the crispy cheddar frico, creamy egg yolk, and acidic herb sauce that completes the entire package. Before you begin, let’s dive into a few things you should keep in mind.

The chorizo:
Make sure you purchase the right kind. If you’ve ever had our breakfast tacos, the Mexican chorizo appears very tender and breaks down into tiny crispy nodules once the fat has rendered out. It doesn’t hold its shape like other fresh sausages. The other kind, Spanish chorizo, is typically smoked or dry cured, making them ready to eat at purchase. The other sold in links or in bulk is similar to spicy sausage. The Mexican one will adhere to the tortilla best, helping create that smashed taco effect. When purchasing make sure you’re buying chorizo that looks like Italian sausage links, Premio is a good brand to source. If you can’t source chorizo, substitute spicy sausage.

The frico:
Making frico seems a little daunting until you realize how fun and easy it is. Melt a handful of cheese in the center of your pan, keeping the strands of cheese contained in a small area. As the cheese begins to melt down and form a flat mass, crack the egg right in the center. The egg will cause the cheese to spread, which is fine. Use your nonstick spatula to push any runaway cheese or egg back toward the center. You’ll know when the frico has taken shape when the edges of cheese are lacey, golden brown, and crisp.

More top tips:

• I recommend using a nonstick skillet or griddle when making these tacos. If you’re making this many at once, a larger rectangular griddle will cut the process in half instead of using a skillet.
• You won’t need to add oil to the pan if using nonstick. Between the nonstick skillet and the fat in the chorizo, you won’t have to worry about anything sticking.
• Limit the amount of salt needed. I only sprinkle the eggs with a pinch of salt. The sausage, cheese, and herb sauce can speak for themselves.
• Strain the egg in a fine-mesh strainer. The extra egg white strained off will leave behind a perfectly round circle.

Storage:
Make and store these tacos individually wrapped in foil for up to 1 day. These are great for breakfast on the go. Reheat in the oven until warmed through.