Chorizo breakfast tacos. In my breakfast tacos, I opt for Mexican-style chorizo, because I like its spicy flavor and soft texture in the tacos. 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 These Chorizo Breakfast Tacos are easy enough to whip up for a weekday breakfast, but special enough for weekend brunch.

Chorizo breakfast tacos is a great standard and involves considerably less work than you'd think. It's so easy to wake up and fry eggs and put them on a tortilla. This recipe just adds more components to make it mind-blowingly delicious. You can cook Chorizo breakfast tacos using 8 ingredients and 14 steps. Here is how you cook it.

Ingredients of Chorizo breakfast tacos

It's 12 oz. of Of chorizo "2 tubes" regular or beef.
You need 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.
It's 3 of tbl. Spoon corn oil or what ever oil you prefer.
You need of Salt and pepper.

I actually make this often, and I'm a well-adjusted, very happy, successful thirty-something. The best way to start your day is with these chorizo, potato and egg breakfast tacos! Spicy and savory, with an easily customizable heat level, they're sure to be a family favorite! Breakfast is the most important meal of the day, so why not add some bold flavors and make breakfast FUN!

Chorizo breakfast tacos instructions

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. Chorizo Breakfast Tacos ~ Soft scrambled eggs mixed with chorizo and vegetables, then stuffed into a corn tortilla with beans. Topped with some salsa, pico de gallo and cheese. This is a breakfast dish you won't want to miss!.