Whether you are looking for a weekend breakfast idea that will really wow folks or need a quick and delicious breakfast for dinner recipe – you came to the right place. These tacos are simple with just a few ingredients but it all comes together for a fantastic bite. Chorizo & Egg Tacos are a must for your next Taco Tuesday!
I’ve said it before and I’ll keep saying it – taking the extra step to lightly grill your tortillas before building the tacos. It is so simple to toss them in a grill pan or just a flat bottom frying pan for 20-30 second on each side. But it adds another layer of flavor and also gives some life to the soft flour tortilla. By the way, this also works for corn tortillas. Just give your tortilla a spritz with some cooking oil.
I have listed Pork chorizo for this recipe. You can also use beef. I have a weird notion in my head that pork is for breakfast more than beef – it’s silly I know. The real key is that you are looking for the ground chorizo – also sometimes called Mexican Chorizo – and not the cured chorizo – also sometimes called Spanish Chorizo. Though I’m sure both would work in a breakfast taco – the cured would need a different preparation.
Chorizo really will bring most of the spicy flavors to this taco all on it’s own. But if you wanted to add a salsa or taco sauce – that would be good too. I would suggest a green salsa – or salsa verde. It would contrast nicely with the chorizo flavors.
Now Let’s Get Cookin’!
Chorizo & Egg Tacos
Ingredients
- 15 Flour Tortillas street taco sized
- 24 oz Pork Chorizo
- 12 Eggs
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 8 oz Sour Cream
- ½ cup Queso Fresco crumbled
- ¼ cup Cilantro rough chopped
Instructions
- In a large frying pan over medium high heat, add chorizo. Crumble and cook until it starts to get a little crispy.
- In a separate frying pan over medium high heat, add beaten eggs. Let sit 2 minutes then sprinkle with seasoning. Then gentle move the eggs around until cooked to a medium hard scramble.
- Put a grill pan over high heat, and grill each tortilla.
- Build a taco – smear half of tortilla with sour cream. top with portion of chorizo, then eggs. Sprinkle with cheese and add a bit of cilantro. Repeat with remaining tortillas.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!
I love a good chorizo and egg taco (or burrito). So good and the chorizo always add a little extra pizazz to any breakfast.
Right? It’s just a little extra to start the day