2015: Christmas Morning Tacos with Mornay Sauce

  • Chef: Shauna Havey
  • Ready in: 30 Minutes
  • Serves: 5 or more
  • Complexity: easy
2015: Christmas Morning Tacos with Mornay Sauce


  • Mornay Sauce: 1/2 Cup Rumiano Original Jack Cheese, grated
  • 1/2 Cup Rumiano Medium Cheddar cheese, grated
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 2 cups milk
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • For the Tacos: 12 Corn tortillas
  • 1/3 Cup Canola oil
  • 1 pound bulk pork chorizo sausage, cooked and drained
  • 1 dozen scrambled eggs, prepared
  • 1 4 ounce can green chilies
  • 1 cup Rumiano Original Jack Cheese
  • 1 Cup Rumiano Medium Cheddar Cheese
  • Salsa or pico de gallo
  • Fresh cilantro


Directions: 1. Prepare the Mornay Sauce by melting the butter in a medium saucepan. Add the flour and whisk until combined. Let bubble for one minute or until golden in color. Slowly whisk in the milk. Add the salt, pepper, and cheeses. Whisk to combine. Remove from heat, cover, and set aside. 2. Heat the canola oil in a skillet. Fry each tortilla for about a minute per side, just until they become slightly crisp. 3. Assemble the tacos by spooning a couple of Tablespoons of chorizo and eggs into each tortilla. Add a teaspoon of green chilies, and a generous sprinkle of the Jack and Cheddar cheeses. 4. Place on serving plates and drizzle with mornay sauce. 5. Serve with plenty of fresh salsa or pico de gallo, and fresh cilantro.

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