Chorizo Breakfast Tacos

Name: Chorizo Breakfast Tacos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican-American
Ingredients: 12 oz Mexican chorizo (fresh), removed from casing; 1 lb russet potatoes, diced small; 8 eggs, beaten; 8 corn tortillas (6-inch); 1/2 white onion, finely diced; 1 jalapeno, finely diced; 2 garlic cloves, minced; 3 tbsp vegetable oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup cotija cheese (crumbled); 2 tbsp fresh cilantro, chopped

Spiced Mexican chorizo, scrambled eggs, and crispy potatoes wrapped in warm tortillas. A trending breakfast favorite that's protein-packed and ready in 20 minutes.

25 minEasyServes 4380 cal/serving

Mexican-AmericanBreakfastStovetopStandard

Ingredients

12 oz Mexican chorizo (fresh), removed from casing
1 lb russet potatoes, diced small
8 eggs, beaten
8 corn tortillas (6-inch)
1/2 white onion, finely diced
1 jalapeno, finely diced
2 garlic cloves, minced
3 tbsp vegetable oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup cotija cheese (crumbled)
2 tbsp fresh cilantro, chopped

Instructions

1

Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb diced small russet potatoes and cook for 8-10 minutes, stirring occasionally, until golden and crispy. Internal texture should be tender inside, crispy outside. Add 1/2 finely diced white onion and cook for 2 more minutes. Remove to a plate.
2

In the same skillet, crumble and cook 12 oz removed from casing Mexican chorizo (fresh) for 5-7 minutes until browned, breaking it apart as it cooks. Add 2 minced garlic cloves and 1 finely diced jalapeno, cook for 1 minute until fragrant.
3

Return potatoes to the skillet. Pour in 8 beaten eggs and gently scramble everything together over medium heat for 3-4 minutes until eggs are cooked through but still slightly creamy. Season with 1/2 tsp salt and 1/4 tsp black pepper.
4

Warm 8 corn tortillas (6-inch) in a dry skillet or directly over a flame for 30 seconds per side.
5

Spoon the chorizo-egg-potato mixture into each tortilla. Top with 1/4 cup cotija cheese (crumbled) and 2 tbsp chopped fresh cilantro. Serve immediately.

Questions

Can I make Chorizo Breakfast Tacos dairy-free?

Yes. The dairy in this entry is 1/4 cup cotija cheese (crumbled). Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Chorizo Breakfast Tacos keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chorizo Breakfast Tacos?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cook this free in the app

Textual Chef is a plain-text cooking reference of 4,481 recipes, free to read and cook from, with no account and no paywall. In the app, this entry scales itself: half, standard, or double batch, every quantity recomputed inside the step that uses it. No ads, no life stories, no photos of somebody else's dinner.

The entries are curated and public-domain sourced, written to a fixed template and checked against it: tested quantities, one closed vocabulary of methods, and precomputed half and double batches on every line. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser, instantly. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually, and the first 30 days are free.