A traditional Texas Breakfast taco. Egg and chorizo tacos are perfect with shredded cheese wrapped up in fresh flour tortillas. Also known as Tacos Chorizo con Huevos, you can easily make a small batch or scale up and feed a crowd. Or wrap them individually and keep in the fridge for an easy breakfast to go. That’s what we do.
I have made these breakfast tacos a bajillion times. Because they are super easy to make and keep well in the fridge, this is my go-to taco recipe. Besides the cheese and tortilla, there are only two other ingredients. Chorizo and eggs, that’s it.
This time I did use a different chorizo. I read on the inter-webs that Trader Joe’s vegan soy chorizo was so good, even non vegans will love it. I love to explore new foods so I was not intimidated.
Turns out, not only is it just like the usual chorizo in a plastic tube I get from my supermarket but it tastes the same and has the same texture. I’m not vegan but I do like to eat vegetarian meals and this is a win for me.
A note about chorizo. Mexican chorizo is a loose interpretation of European chorizo. European chorizo is fermented, smoked and dried sausage with different spices, chillies and uses white wine instead of vinegar. You can slice it and is eaten on a charcuterie plate.
Mexican chorizo comes in a plastic tube. It is ground meat, or tofu, spiced with traditional Mexican spices and local chillies. You can’t slice it per se and you have to cook it. I use it as a seasoning like in my Two-Ingredient Taco Meat.
For breakfast tacos, I use one tube of chorizo and 18 eggs. This makes between 12-16 breakfast tacos, depending on how full I fill the tortillas.
How To Make CHorizo And Egg Tacos Step-by-step
In a large pot, add the chorizo and one cup of water. With the lid off, stir and simmer until most of the water has evaporated off.
Meanwhile, crack 18 eggs into a bowl and whisk until the yolks are broken and the eggs are well mixed.
Once the water has evaporated from the chorizo, add the eggs and stir well. Stir intermittently until the eggs have cooked. Set aside to assemble your tacos.
I rarely make my own tortillas because I can find fresh tortillas ready to be cooked in my market. They are super easy and taste amazing. I really don’t like store-bought tortillas that are already ‘cooked’. They taste like raw flour to me. If you do choose the latter then you can kind of get rid of that raw taste by heating them up on a burner or in a pan first.
After all of the tortillas a cooked, it’s time to assemble the tacos. Scoop some chorizo and egg mixture, sprinkle on the cheese and fold. Since it’s just the two of us, I wrap them individually in plastic wrap and store in the fridge.
During busy mornings I simple unwrap, heat in a microwave and enjoy!
I don’t think this taco needs any salsa because it is so well seasoned with the chorizo. But if you want to level up your breakfast taco game, I think salsa verde may be the salsa for this taco. Let me know what you choose by leaving a comment below. Salsa or no-salsa.
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