Chorizo breakfast tacos are an easy way to start your day with a little zip.
I live in Austin Texas where breakfast tacos or a big thing. They are so popular that you can find them made to order in restaurants, food trucks and even inside gas stations. Chorizo breakfast tacos are easy to make and are just a bit spicy. Yum!
Pick Your Chorizo
My local market in Austin, TX carries about 10 different kinds of chorizo. I generally pick chorizo that is loose, like ground beef, if available. Otherwise, I will choose a sausage style chorizo and remove the casing before cooking. Unlike ground beef, it can be difficult to determine when chorizo is fully cooked since it does not change color as it cooks. Use a meat thermometer to ensure that the chorizo is cooked to 165˚F.
The other thing to be aware of is that chorizo makes a lot of grease. Move the cooked chorizo to one side of the pan and tilt the pan in the opposite direction. Mop up all that grease with some paper towels and discard.
Add Potatoes to Your Breakfast Tacos for Some Crunch
Adding some breakfast potatoes to your breakfast tacos is a great way to get some crunch. It also makes tacos that are more filling and will hold you over until lunch. I like to dice red potatoes, with the skins on, and boil them for about 5 minutes before cooking them in a little canola oil and butter until they are golden brown.
Basic Scrambled Eggs
For breakfast tacos, I prefer basic scrambled eggs. That means no milk or cream, just eggs cooked in a little bit of butter.
Breakfast Taco Tortillas
Fresh corn tortillas are my go to for almost every kind of lunch or dinner taco. But, when it comes to breakfast tacos, I’m a flour tortilla guy. Fortunately, my local market makes fresh flour tortillas in house every day so it’s pretty easy to get great tortillas. Just heat them on a hot griddle or or pan for a minute or two each side.
Dress Them Up
There is no wrong way to dress up your breakfast tacos. I generally use some fresh pico de gallo if I have it, or maybe some fresh tomatillo salsa verde. There is always hot sauce sauce and some thinly sliced jalapeño peppers. For the cheese, I like queso fresco, jack and cheddar. It just depends on what is in the fridge.
Bet you can’t eat just one.
Other Great Recipes to Try
- Brisket Breakfast Tacos
- Carnitas Tacos
- Pork Belly Tacos
- Shrimp Tacos in Adobo Marinade
- Fire Roasted Salsa Roja
- Brisket Queso
Chorizo Breakfast Tacos
- 1 lb chorizo casing removed
- 1 tbs canola oil
- 1 tbs butter
- 1 lb red potatoes diced
- 8 eggs scrambled
- 1/2 cup queso fresco cheese crumbled
- 1/4 cup cilantro chopped
- 1 jalapeño pepper thinly sliced
- Cook the chorizo over medium heat in a non-stick pan until the meat is done and registers 165˚F. Chorizo will not change color like ground beef, so it is important to make sure it is thoroughly cooked with a thermometer.
- Cook the diced potatoes in a pan with a little canola oil and butter until golden brown.
- Scramble the eggs and cook over low heat.
- Spoon a generous helping of the eggs onto a tortilla. Add some chorizo and potatoes. Add a bit of your favorite hot sauce (if you dare) and top with queso fresco and sliced jalapeños.