Who knew breakfast could be such a fiesta right in your own kitchen? These easy chorizo and egg breakfast tacos are like a morning dance party for your taste buds—spicy, savory goodness wrapped up in a warm tortilla. Remember that time when breakfast was just cereal? Yeah, me neither.
Steps
- Cook the chorizo in a large skillet over medium heat, breaking it up with a spoon until fully browned. Transfer the cooked chorizo to a paper towel-lined bowl to drain.
- Wipe the skillet with a paper towel, leaving any residual oil. Whisk the eggs with salt, pepper, and milk in a bowl, then pour into the skillet over medium-low heat.
- Stir the eggs gently as they cook, scraping the sides to form curds. Once slightly runny, add the cooked chorizo back to the eggs and stir until the eggs are set, then remove from heat.
- Warm the tortillas individually in a dry skillet over medium-high heat for 20-30 seconds per side, or heat all at once in a microwave wrapped in a damp paper towel for 30 seconds.
- Assemble the tacos by dividing the egg and chorizo mixture among the tortillas. Top with tomatoes, avocado, Cotija cheese, and cilantro.
- Season with additional salt and pepper as desired, and serve with hot sauce and lime wedges on the side.
Ingredients
- 12 ounces Mexican-style chorizo sausage, casing removed if needed
- 12 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons milk (any type)
- 12 tortillas, 5-inch size, preferably a corn and flour blend
- 1 cup chopped tomatoes (approximately 2 medium tomatoes)
- 1 avocado, diced
- 3 to 4 tablespoons Cotija cheese, crumbled
- 1/4 cup chopped cilantro leaves (optional)
- Salt and pepper, to taste
- Hot sauce, optional
- Lime wedges, optional
Nutritional Values
Calories: 4060 | Fat: 270g | Saturated Fat: 84g | Cholesterol: 2562mg | Sodium: 6972mg | Carbohydrates: 228g | Dietary Fiber: 54g | Sugars: 18g | Protein: 198g | Vitamin C: 66mg | Calcium: 1032mg | Iron: 24mg | Potassium: 5418mg
FAQ
- What is the difference between Mexican and Spanish chorizo?
- Mexican chorizo is made from ground pork sausage and is flavored with Mexican chile peppers, making it spicier and requiring cooking before consumption. Spanish chorizo, often cured and dry-aged, is flavored with garlic and smoked paprika, and can be eaten without cooking, similar to salami.
- What type of chorizo is recommended for breakfast tacos?
- Mexican-style chorizo is recommended for breakfast tacos due to its spicy flavor and soft texture, which pairs well with scrambled eggs and other taco ingredients.
- How can I prepare breakfast tacos in advance?
- You can prepare breakfast tacos ahead by cooking the chorizo, chopping tomatoes, and picking cilantro leaves the night before. Avocado can also be prepped by tossing it in lime juice to prevent browning. In the morning, simply scramble the eggs and warm the tortillas.
- What are some optional toppings for breakfast tacos?
- Optional toppings include green or red onions, chopped shallots, shredded cheddar or pepper jack cheese, salsa or pico de gallo, shredded lettuce or arugula, and sour cream or Greek yogurt.
- What is the best way to warm tortillas for breakfast tacos?
- The preferred method is to heat tortillas in a dry, hot skillet for 15 to 30 seconds per side. Alternatively, stack them on a plate, cover with a damp paper towel, and microwave for 30 to 60 seconds for a softer texture.
Tips
- Choose the Right Chorizo: Opt for Mexican-style chorizo for its spicy flavor and soft texture, perfect for breakfast tacos. If Spanish chorizo is used, adjust for its smokier and garlicky taste, and remember that if it’s cured, it should be chopped and warmed with the eggs rather than cooked.
- Prep Ingredients Ahead of Time: Save time in the morning by browning the chorizo, chopping tomatoes, and preparing avocado (tossed in lime juice to prevent browning) the night before. This way, you only need to scramble the eggs and warm the tortillas in the morning.
- Warm Tortillas Properly: For the best results, heat tortillas in a dry skillet for 15 to 30 seconds per side for a crisp and slightly charred surface. Alternatively, microwave a stack of tortillas wrapped in a damp paper towel for a softer texture.
- Customize Toppings: Create a toppings buffet with options like green onions, shredded cheese, and pico de gallo to let guests personalize their tacos. This adds variety and makes for an interactive brunch experience.
Equipment
- Large Skillet – If you don’t already have one suitable for cooking chorizo and scrambling a large number of eggs.
- Medium Bowl – For whisking eggs with salt, pepper, and milk.
- Whisk – To mix the eggs and other ingredients smoothly.
- Wooden Spoon – For breaking up the chorizo in the skillet.
- Tortilla Warmer or Microwave-safe Plate with Cover – To keep tortillas warm after heating.