Chorizo Breakfast Tacos Recipe

The breakfast taco is a beloved staple in Mexican and Tex-Mex cuisine with a somewhat debated point of origin. Having been a vital part of the Mexican diet for centuries, tortillas began to be filled with morning staples like eggs and chorizo for a hearty and delicious start to the day. 

This recipe is just one of many variants on the dish, fusing together spicy chorizo, fluffy scrambled eggs, melted cheese, and an array of fresh toppings, all snugly tucked within a warm, soft tortilla. Perfect for sprucing up your weekend brunch, adding flair to a family holiday feast, or simply shaking up your day-to-day breakfast routine, these tacos can be prepared and served in under 30 minutes, making them an excellent choice for busy mornings. Created by recipe developer Taylor Murray, this dish can also be adapted and personalized according to individual preferences by adding different meats or salsas of your choice.

Like all breakfast tacos, these require a few tortillas, some eggs, and some shredded cheese. The tortillas can be flour or corn, but corn may hold up a bit better to the intense flavors of the chorizo. Opt for a cheddar or Chihuahua-style cheese that has a good amount of salt.

Raw chorizo can be found at most grocery stores, but visit a shop with Hispanic offerings, if you're struggling to find it during your usual grocery shop. If you can't find it at all, there are plenty of recipes online. 

The final ingredients are the toppings. A nice ripe avocado can add some richness, while a crisp and fresh pico de gallo delivers just the right hit of acidity. Finally, a few sprigs of cilantro add a nice freshness and a pop of green color. 

Heat a cast iron pan over medium-high heat. Break up the chorizo and add it to the pan. Let it cook until it gets crisp and golden brown on one side before flipping. Continue until the chorizo is cooked through. 

"Traditionally, this dish would be made by finely chopping up the chorizo while it cooks then folding the eggs into that to scramble. I like to leave the chorizo a bit chunky and save the eggs for later so that it can get crispy edges," says Murray.

In a small bowl, beat the raw eggs until fluffy. Heat a nonstick pan over medium heat, then add the oil or butter. Add in the eggs and stir constantly with a rubber spatula until scrambled. At the last second, fold in the shredded cheese.

Warm your tortillas over the stove or in the microwave. Spoon a bit of the scrambled eggs and chorizo into each tortilla.

Once you've added the chorizo and eggs to the tortillas, it's time to add the toppings. Each taco should get a few slices of avocado, a spoonful of salsa, and a few sprigs of cilantro. "Feel free to experiment with your own favorite toppings, like swapping out a salsa verde for the pico de gallo," says Murray.

These tacos are meant to be eaten fresh. If you must save them, leave off the toppings and wrap each taco tightly in foil. Reheat for 10 minutes in a warm oven before eating. These can be eaten on their own, or with refried beans as a side.