Mexican
Chorizo Breakfast Tacos
Crumble spiced chorizo with scrambled eggs and tuck into warm corn tortillas. A quick salsa and cilantro finish make a filling savory breakfast.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Photo: jeffreyw (CC BY). Source
Why you’ll love it
- Chorizo seasons the eggs as it cooks, so little extra spice is needed.
- Corn tortillas warm in minutes on the same pan.
- The filling comes together in one skillet.
- Tacos scale easily for a small group.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat oil in a skillet over medium heat; add chorizo and cook 6 to 8 minutes, breaking it up, until cooked through.
- 2
Drain excess fat if needed, leaving about 1 tablespoon in the pan.
- 3
Whisk eggs with salt and pour into the skillet with the chorizo.
- 4
Scramble gently 2 to 3 minutes until just set.
- 5
Warm tortillas in a dry skillet 20 to 30 seconds per side.
- 6
Fill each tortilla with the chorizo-egg mix.
- 7
Top with onion, salsa, and cilantro.
Pro tips
- Use fresh chorizo, not cured Spanish-style links.
- Pull eggs off heat while still slightly glossy; they finish cooking in the pan.
- Keep tortillas wrapped in a clean towel so they stay soft.
Easy substitutions
- Mexican chorizo
- spicy Italian sausage, casing removed
- corn tortillas
- flour tortillas
- salsa
- pico de gallo
Storage and reheating
Storage
Refrigerate filling up to 3 days; store tortillas separately.
Reheating
Reheat filling in a skillet over medium-low; warm tortillas fresh.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 24 g
- Carbs
- 28 g
- Fat
- 24 g
- Fiber
- 4 g
Moderate · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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