Chorizo breakfast tacos. Top each taco with cheese, avocado and pico de gallo. These Chorizo Breakfast Tacos are packed to the brim with fresh Mexican chorizo, delicately soft scrambled eggs, plenty of avocado and fresh toppings all wrapped in a warm tortilla. A little spicy, a little smoky, a little cheesy - it's a quick and easy breakfast taco recipe to start your day!

But the most common ones you will likely find at a grocery store are Mexican and Spanish. Chorizo breakfast tacos with potato hash and eggs are ridiculously flavorful, quick, and easy. The perfect meal any time of day! You can cook Chorizo breakfast tacos using 8 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Chorizo breakfast tacos

You need 12 oz. of Of chorizo "2 tubes" regular or beef.
Prepare 1 of small shallot.
Prepare 1 of small white onion.
It's 3 of small Yukon potatoes.
Prepare 5 of eggs.
Prepare of Corn tortillas either white corn or yellow. Flour works too.
You need 3 of tbl. Spoon corn oil or what ever oil you prefer.
Prepare of Salt and pepper.

Even at breakfast, such dinner-inspired fare beckons. And even at dinner, such breakfast fare entices. Indulge in these chorizo breakfast tacos any time of day, gussying them up however you deem appropriate, whether with a dribble of hot sauce, some salsa, maybe even some slices of avocado or a dollop of sour cream plopped on top. Return the sausage to the pan if you removed it to drain the fat.

Chorizo breakfast tacos step by step

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!!!.

For example, in this One Pan Spanish Chicken with Chorizo, Tomato and Potatoes, the oil and flavour released by the chorizo is used as the base flavour for the sauce. 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. These breakfast tacos are tortillas filled with scrambled eggs with chorizo sausage, and served with pico de gallo. They are so delicious and comforting, fresh tomato Mexican salsa takes them over the top! This is our breakfast / lunch comfort food that reminds us of our amazing holidays in Key West.