Breakfast tacos have become a beloved dish across North America, particularly in the southern U.S. and Mexico. With endless topping combinations and bold flavors, they’re an easy yet exciting way to start your day. The combination of spicy Mexican chorizo and fluffy scrambled eggs creates a perfect balance of textures and flavors, while the garnishes—fresh cilantro, queso fresco, and avocado—add the perfect finishing touch.
Ingredients for Chorizo and Egg Breakfast Tacos
To make this recipe, you will need a few simple ingredients that you likely already have on hand. These tacos come together quickly, making them an ideal option for busy mornings or weekend brunches.
- 1/2 pound Mexican chorizo (fresh, uncooked)
- 6 large eggs
- 1 tablespoon milk or cream (optional, for fluffier eggs)
- Salt and pepper, to taste
- 8 small corn or flour tortillas
- 1/4 cup chopped fresh cilantro (for garnish)
- 1/4 cup crumbled queso fresco or shredded cheese (optional)
- 1 avocado, sliced (optional)
- Salsa or hot sauce (optional)
- 1 tablespoon oil or butter (for cooking the eggs)
Step-by-Step Instructions to Make Chorizo and Egg Breakfast Tacos
Cook the Chorizo
The first step in making these tacos is cooking the Mexican chorizo. Fresh, uncooked chorizo is packed with spices and flavor, which is released as it cooks.
- In a large skillet over medium heat, cook the chorizo, breaking it up into small pieces with a spatula as it cooks.
- Stir occasionally, cooking until the chorizo is fully browned and cooked through, about 7-8 minutes.
- Once done, transfer the chorizo to a plate, leaving some of the oil in the skillet. The rendered fat will add extra flavor to the eggs.
Scramble the Eggs
Next, it’s time to scramble the eggs, using the leftover chorizo oil in the skillet for added flavor.
- In a bowl, whisk together the eggs with a pinch of salt, pepper, and milk or cream if you want extra fluffiness.
- In the same skillet, add a little extra oil or butter if needed, and pour in the whisked eggs.
- Stir gently over medium-low heat until the eggs are soft and scrambled to your liking.
- Stir the cooked chorizo back into the eggs, combining everything well.
Warm the Tortillas
No taco is complete without perfectly warm tortillas. Whether you prefer corn or flour tortillas, here’s how to warm them up:
- Heat the tortillas on a dry skillet over medium heat for about 30 seconds per side, or until warm and pliable.
- Alternatively, wrap the tortillas in a damp paper towel and microwave for 20-30 seconds.
Assemble the Tacos
Now that everything is ready, it’s time to assemble your tacos:
Drizzle salsa or hot sauce on top for an extra kick.
Spoon the chorizo and egg mixture onto each tortilla.
Top with fresh cilantro, crumbled queso fresco or shredded cheese, and avocado slices if you like.
Tips for Perfect Chorizo and Egg Breakfast Tacos
- Sauté additional veggies: For extra flavor, you can sauté onions, bell peppers, or even diced jalapeños along with the chorizo. This adds more texture and a slight sweetness that balances the spice of the chorizo.
- Use queso fresco: This crumbly, mild Mexican cheese is a great way to add a bit of creaminess to your tacos. If you don’t have queso fresco, shredded cheese like cheddar or Monterey Jack works just as well.
- Make it spicy: If you like heat, sprinkle some diced jalapeños on top or drizzle your favorite hot sauce.
- Customize your tacos: Don’t hesitate to switch up the garnishes based on what you have on hand. Sour cream, pickled onions, or even fresh pico de gallo would be delicious additions.
Chorizo and Egg Breakfast Tacos are packed with bold flavors and satisfying textures, making them a fantastic choice for an easy, yet flavorful breakfast. Enjoy them with your favorite toppings for a customizable taco experience!