Impossible™ Beef, Eggs, and Salsa
Chef Dave Rizo of Yellow Rose | New York
Yield: 6 to 8 tacos
Adapted by StarChefs | August 2024
INGREDIENTS
Impossible™ Chorizo:
340 grams Impossible™ beef made from plants
37 grams grapeseed oil
25 grams apple cider vinegar
18 grams ground paprika
½ gram ground cayenne pepper
10 grams kosher salt
10 grams granulated sugar
2 grams ground black pepper
1 gram ground Mexican oregano
3 grams ground cumin seed
To Assemble and Serve:
6 whole eggs
Kosher salt
Ground black pepper
Corn or flour tortillas
METHOD
For the Impossible™ Chorizo:
In a mixing bowl, combine all ingredients until incorporated and Impossible™ pork is evenly coated in spices. Set aside.
To Assemble and Serve:
In a mixing bowl, crack eggs. Season with salt, pepper, and a splash of water. Set aside. In a sauté pan over medium heat, add Impossible™ Chorizo. Using a spatula, break up mixture and cook until evenly browned. Add eggs and stir until eggs are cooked through and fluffy. Season with pepper. Remove from heat. Place tortilla on a serving plate. Top with Impossible™ Chorizo-egg mixture. Serve with your choice of toppings and sides—we recommend refried beans, avocado, cotija cheese, fried potatoes, sour cream, green or red salsa, and pickled jalapeños.
