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MEXICAN CHORIZO AND EGG TACOS

MEXICAN CHORIZO AND EGG TACOS

Spicy breakfast tacos are a great way to start your Cinco De Mayo celebration.  Soft flour tortillas are stuffed with fluffy scrambled eggs and spicy, Mexican chorizo sausage.  Easy enough for a weekday morning, yet delicious enough for a weekend brunch.

If breakfast is the most important meal of the day, then these easy spicy breakfast tacos are a requirement at least twice a week, maybe three times!

Spicy breakfast tacos with Mexican chorizo, scrambled eggs, tomatoes, and cilantro.

I adore Mexican food so it stands to reason that if I’m planning an easy breakfast recipe, a breakfast taco is a great choice.  There are so many options to fill them:  eggs, bacon, sausage, cheese, potatoes, beans.  The list could go on and on, but I suggest that you let your mind go wild and explore options.

WHAT IS CHORIZO?

Chorizo is a pork sausage that is fatty, spicy, and very delicious.

There are two types of Chorizo.  Spanish, which is a cured, fatty sausage that can be eaten sliced like pepperoni.  It is seasoned with garlic and paprika.

Mexican chorizo is raw and must be cooked before eating.  It comes both bulk and in a casing that needs to be removed before cooking. It is seasoned with vinegar and chiles.

The two sausages are not interchangeable in a recipe.  They provide different flavors and textures.  Be sure you get the right type for your recipe.

HOW DO I MAKE THESE SPICY BREAKFAST TACOS?

This is one of the easiest recipes that also looks impressive.

You fry the chorizo and then allow it to drain.

Next, scramble the eggs.

Chop up whatever vegetables you like for toppings and then assemble your tacos.

Then dig in.

Spicy breakfast tacos with Mexican chorizo, scrambled eggs, tomatoes, and cilantro.

I like to serve these spicy breakfast tacos with a dish of Nicaraguan Gallo Pinto or Crispy Oven-Baked Potato Wedges.  This Creamy Cilantro Jalapeno Sauce is delicious on top of the tacos, but it’s equally yummy for dipping the Crispy Oven-Baked Potato Wedges.  

If I’m making these tacos on a casual weekend, I’m definitely having a couple of these Fresh Peach Bellinis to complete the meal.

Need a few more breakfast ideas?

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Spicy breakfast tacos with Mexican chorizo, scrambled eggs, tomatoes, and cilantro.

MEXICAN CHORIZO AND EGG TACOS


  • Author: Eats By The Beach
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 6 (2 tacos per person) 1x

Description

These spicy breakfast tacos are a great way to start off any day.  They are easy enough for a weekday meal and special enough for Sunday brunch.


Scale

Ingredients

12 ounces Mexican chorizo sausage, bulk or casings removed

12 large eggs

½ teaspoon Kosher salt

½ teaspoon black pepper

6 tablespoons milk

12 (5-inch) flour tortillas

1 cup chopped plum tomatoes

1 cup crumbled Cotija cheese

Roughly chopped cilantro leaves

Lime wedges for serving


Instructions

In a large, non-stick skillet, cook the chorizo over medium heat, crumbling and breaking up the meat into very small pieces with a wooden spoon.  Cook until the chorizo is evenly browned and cooked thoroughly.  Use a slotted spoon to transfer the meat to a paper-towel-lined plate to drain.

Meanwhile, break the eggs into a large bowl.  Add the milk, salt, and pepper.  Whisk vigorously to combine the ingredients.

Wipe out the non-stick skillet with a paper towel.  Leave a bit of the chorizo oil in the pan.  

Pour in the eggs and scramble over medium-low heat, moving the eggs constantly until soft curds form.

While the eggs are cooking, warm the tortillas in the microwave.  Stack them and wrap in a damp paper towel.  Cook in the microwave for 30 seconds, until hot. Allow the damp towel to stay on the tortillas until ready to use.

Alternatively, you can place the tortillas into a tortilla warming pouch and use that in the microwave, instead of a damp paper towel.  Leave the hot tortillas in the pouch until ready to use.

Move the eggs to one side of the skillet and add the cooked sausage to the other side of the skillet to warm slightly.

Assemble the tacos.  Divide the sausage and eggs between the tortillas. Sprinkle with chopped tomatoes, Cojita cheese, and cilantro.  

Place the tacos in a taco rack to serve.  Squeeze lime over the top and serve with your favorite salsa and sour cream on the side, if desired.


  • Category: Breakfast
  • Method: Saute
  • Cuisine: Mexican

Keywords: breakfast recipes, brunch recipes, taco recipes, Mexican breakfast ideas, breakfast tacos

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