Chorizo and Egg Tacos

3 tortillas, grilled

1 tablespoon pico de gallo

1 tablespoon cotija cheese

2 oz. chorizo, grilled and sliced

3 ea eggs, whipped and scrambled

1 tablespoon cilantro, chopped

1 tablespoon pickled jalapenos

1. Lay warmed tortillas on a plate. Top with scrambled eggs on top, then salsa, cotija cheese, cilantro and pickled jalapenos.

Pickled Chilies

½ cup Sliced Chilies

½ cup Apple Cider Vinegar

½ cup White Wine vinegar

½ cup Sugar

½ tablespoons Chile Flakes

½ tablespoons Salt

1 tablespoon Lime Juice, fresh

1 each Bay Leaves

1 each Cardamom pods

1 each Star Anise

1. Combine everything but chilies into a pot, turn to high heat and turn down to a simmer. Let simmer for five minutes. 
2. Pour over sliced chiles. Let sit refrigerated for two to three weeks.