Chorizo breakfast tacos. These Chorizo Breakfast Tacos are easy enough to whip up for a weekday breakfast, but special enough for weekend brunch. Tex-Mex breakfast tacos filled with homemade chorizo sausage, potatoes, eggs, and cheese for a satisfying Please read our disclaimer for more information. These tacos combine chorizo and scrambled eggs with all your favorite taco toppings—avocado, tomato, and cheese.
I don't know about you guys These breakfast tacos do have a bit of a kick, from the Mexican chorizo and the serrano peppers in.
These quick and easy breakfast tacos with chorizo, potato hash, and eggs are ridiculously flavorful and the perfect meal any time of day.
These breakfast tacos do have a bit of a kick, from the Mexican chorizo and the The chorizo can be browned and refrigerated… as can the potatoes and onion.
You can cook Chorizo breakfast tacos using 8 ingredients and 14 steps. Here is how you cook it.
Ingredients of Chorizo breakfast tacos
- You need 12 oz. of Of chorizo "2 tubes" regular or beef.
- Prepare 1 of small shallot.
- You need 1 of small white onion.
- It's 3 of small Yukon potatoes.
- It's 5 of eggs.
- Prepare of Corn tortillas either white corn or yellow. Flour works too.
- Prepare 3 of tbl. Spoon corn oil or what ever oil you prefer.
- Prepare of Salt and pepper.
I wouldn't make the eggs ahead of time. Cook, turning hash occasionally and breaking up. In these breakfast tacos, the chorizo is browned THEN the egg is cooked in the same pan so it can soak up all the flavours of the chorizo. That's why the egg has a slightly brown tinge to it - it's all. "Chorizo" Breakfast Tacos.
Chorizo breakfast tacos instructions
- This is what you need..
- Dice your onions and shallot. Peel your potatoes and cube on the smaller size so they will brown nicely and be cooked all the way through..
- In a preheated skillet over med/high heat add your oil and potatoes. Salt and pepper and stir and fry until golden brown about 7-10 mins..
- Add your onions and shallot..
- Stir and fry for 4-5 mins..
- Add your chorizo and break it up with your spoon..
- Cook for 8-10 mins stirring to keep from burning..
- Mean while in a preheated grill pan or skillet to med. Heat start to heat your tortillas 10 seconds a side or so..
- Wet a few paper towels and microwave for 30 seconds. Line your tortilla warming container or plate with the warm paper towels. As you go make sure to keep rotating your warm tortillas from the top to the bottom this will keep them nice and hot..
- Now add the eggs no need to whisk not like we're making an omelette "lol".
- Turn off heat and stir vigorously breaking up the yolks and mixing from top to bottom untill eggs are cooked and no longer runny. About 5 mins..
- And there it is easy and always a family favorite!!!.
- Serve on warm tortillas and top with hot sauce if you desire. I am using cholula it has a nice vinegar taste on the mild side..
- Hope you all enjoy!!!.
Be the first to rate & review! Soft corn tortillas make a perfect vehicle for this tofu. Soy chorizo: soy-based sausages made with the same warming spices as traditional chorizo that I now use in my beloved breakfast tacos. I'm always on the fence about breakfast tacos and burritos - usually because I want some sort of I don't always love sausage but when I do… it's usually chorizo. They have a little toasty potato hash.
