chorizo tacos

These Breakfast Tacos are made with chorizo, crispy potatoes and eggs and are an authentic Mexican breakfast perfect for any day of the week!

Breakfast Tacos with Chorizo, Potatoes and Eggs

olive oil

golden potatoes, (cubed (about 2 cups))

onions

Ranchero® pork chorizo

eggs, (beaten)

corn tortillas

chopped cilantro, (for topping)

Cacique® queso fresco, (for topping)

Heat a large skillet over medium-high heat. Add olive oil and potatoes and cook for 15 minutes, stirring occasionally, until potatoes are cooked through and slightly crispy on the outside.

Add chopped onions and cook for 5 minutes, until translucent.

Remove chorizo from casing and add to skillet. Break up the chorizo using your spatula and cook for 5 minutes.

Add eggs and let them sit for about 30 seconds. Then, gently stir them until the eggs are just cooked through. Remove from heat.

Heat up the corn tortillas over medium-high heat on a large skillet, griddle or comal. Fill with chorizo, potato and egg mixture and top with cilantro and queso fresco.

Taco night is about to get even more delicious when you put out a platter of these crispy chorizo tacos! Corn tortillas are stuffed with spicy pork chorizo and plenty of Monterey jack cheese and then baked to perfection to make the most irresistible party meal. Plus, these tacos come together in 30 minutes and truly couldn’t be easier to prepare.

Crispy Chorizo Tacos

chorizo

Monterey Jack cheese

Favorite toppings (such

Turn oven to 450 degrees. Heat olive oil in a large skillet over medium heat. When the skillet is hot, add the chorizo and cook through, using a wooden spoon to break up the meat. Remove chorizo from skillet and set aside on a paper towel-lined plate to allow the excess grease to drain.

Heat a corn tortilla in the microwave just until it&#39;s pliable, about 10 seconds, depending on the microwave. Using a pastry brush, coat one side of the tortilla with olive oil. On the uncoated side, add 2 tablespoons chorizo and 1 tablespoon cheese to half of the tortilla. Fold the other side of the tortilla on top, gently pressing to adhere the tortillas to the chorizo mixture. Repeat with the remaining tortillas and filling.

Place filled tortillas on a large baking sheet. Bake until the tacos start to brown on the bottom side, about five to seven minutes. Flip the tacos and bake until the other side browns and the cheese melts, about another five minutes.

Remove from oven. Serve with your favorite toppings. Enjoy!

Chorizo tacos street style on corn tortillas. Use Mexican chorizo sausage or a plant based chorizo alternative. Makes about 3 tacos per person.

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Top 3 chorizo tacos recipes from across the web

The most viewed chorizo tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Breakfast Tacos with Chorizo, Potat...

Crispy Chorizo Tacos

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The most viewed chorizo tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine