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

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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.

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Questions

How do I know when Chorizo Breakfast Tacos is done?

Go by the cues in the method rather than the clock. Step 2: cook until browned, breaking it apart as it cooks. Step 3: cook until eggs are cooked through but still slightly creamy.

Is there a substitute for cotija in Chorizo Breakfast Tacos?

The entry for Chorizo Breakfast Tacos calls for 1/4 cup cotija cheese (crumbled). In its place: Feta or ricotta salata, crumbled. Rinse the feta briefly if it is very salty.

How hot is Chorizo Breakfast Tacos?

Moderately. The heat in Chorizo Breakfast Tacos comes from 1 jalapeno, finely diced. For a milder plate, remove the seeds and ribs from the jalapeno, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Chorizo Breakfast Tacos dairy-free?

Yes. The dairy in Chorizo Breakfast Tacos 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 many calories are in Chorizo Breakfast Tacos?

One serving (the recipe makes 4) is about 380 calories, with 18 g protein, 28 g carbohydrate and 22 g fat, plus 2 g fiber and 680 mg sodium.

How do I store and reheat Chorizo Breakfast Tacos?

Refrigerate what is left of Chorizo Breakfast Tacos within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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