Tomato Egg Chinese Chorizo Taco / Taco De Chorizo Chino Con Huevo Y Tomate

Our memory surrounding food is important. Try Chinese Chorizo: a forgotten historic Tucson food that remembers the history, flavors, and strength of community care. Born out of a time around 1870-1960 when racist US exclusion laws targeted Chinese and Mexican immigrants, Chinese Chorizo originated from some 100+ Chinese grocery stores that were established by community solidarity between both marginalized groups. These centers for community supported Tucsonans during times of hardship. The Chinese Chorizo serves as a delicious symbol for thriving collective resilience.
Feng-Feng Yeh, Founder of the Chinese Chorizo Project
Tomato Egg Chinese Chorizo Taco Recipe
Ingredients
3 eggs
1 large tomato, roughly chopped
¼ cup cooked Chinese chorizo
5 tbs vegetable oil
1 tbs ketchup
1 tsp mirin
½ tsp sesame oil
¼ inch nub of ginger finely minced
1 scallion sliced, leaving ¼ of the portion for garnish
pinch of salt
pinch white pepper
queso Oaxaca crumble
cilantro for garnish
corn tortillas
lime wedge
Sito’s Fresh Market chiltepin hot sauce
In a medium to high heated pan add 1tbs vegetable oil and lightly brown scallion and ginger. Add tomato, salt, and white pepper. Stir to incorporate flavors and then let tomatoes sit without stirring so they get soft and a bit charred. Remove from heat and put cooked tomato mix in a separate bowl.
Put 3tbs of vegetable oil in the original pan keeping the heat to a medium high. Crack 3 eggs into a bowl along with sesame oil and mirin. Whip vigorously in a circular motion adding air until a prominent amount of bubbles form. Quickly after the bubble formation pour the mixture into the oiled pan letting a thin egg skin form swiftly moving it together to a loose omlet-like unit so that it still stays moist. Turn heat off and add cooked tomato mixture, salt to taste, and ketchup. Toss ingredients breaking the egg unit into large chunks to finish the eggs with a ketchup gloss. Plate.
Add cooked Chinese chorizo on top of the tomato egg stirfry. Add scallion, queso Oaxaca, and cilantro to top off plate. Heat remaining tbs of oil to bring corn tortillas to a crunchy yet bouncy state. Assemble tacos. Eat with a drizzle of hot sauce and squeeze of limon! Buen Provecho!