Chorizo breakfast tacos. Find Spanish Sausages Including Chorizo, Morcilla, Butifarra, & More At Tienda.com! Start by cooking the chorizo over medium-high heat, breaking it up with a wooden spoon as it cooks. If you are making these breakfast tacos for a weekday breakfast and want to speed up the process even more, cook the sausage the day before and store it in the refrigerator.

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! In my breakfast tacos, I opt for Mexican-style chorizo, because I like its spicy flavor and soft texture in the tacos. You can have Chorizo breakfast tacos using 8 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Chorizo breakfast tacos

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

If you find raw Spanish chorizo, feel free to use it in place of the Mexican for the breakfast tacos—but realize it will be more garlicky, smokier in flavor, and less tender, because the pork is chopped, not ground. Chorizo breakfast tacos with potato hash and eggs are ridiculously flavorful, quick, and easy. The perfect meal any time of day! Heat oil in a nonstick skillet over medium-high heat until shimmering.

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!!!.

Add potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper. These chorizo breakfast tacos, loaded with eggs, potatoes, radish, crumbled chorizo sausage, Cotija cheese, and cilantro, are spectacular any time of the day. "It's so easy to wake up and fry eggs and put them on a tortilla," say the authors of this book. Chorizo breakfast tacos are the perfect way to start off your day. 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 flavour!