Breakfast tacos are a morning staple, but if you’re looking for something extra hearty, flavorful, and satisfying, Mexican breakfast tacos with chorizo and egg are the way to go. They combine spicy, savory chorizo with fluffy scrambled eggs, all wrapped in warm tortillas and topped with fresh, vibrant ingredients like cilantro, salsa, and avocado. Perfect for those mornings when you need a boost of energy, these tacos are not only delicious but also incredibly easy to make.
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What Makes Mexican Breakfast Tacos Special?
Mexican breakfast tacos stand out from other breakfast options because of their bold flavors and simple ingredients. The combination of eggs, spicy chorizo, and fresh toppings creates a balance of textures and tastes that are both satisfying and exciting. Unlike other breakfast items that might feel heavy or greasy, these tacos manage to be filling without leaving you sluggish. Plus, they’re completely customizable, meaning you can add your favorite toppings to make them your own!
Ingredients for Mexican Breakfast Tacos
To make these delicious breakfast tacos, you’ll need:
- 4 small tortillas (corn or flour)
- 6 large eggs
- 1/2 pound of Mexican chorizo
- 1/4 cup of diced onions
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
- Salsa (green or red)
- 1 tablespoon of oil (for cooking)
Optional Toppings:
- Avocado slices
- Crumbled queso fresco or shredded cheese
- Pickled jalapeños
- Hot sauce
Choosing the Best Chorizo
Chorizo is the star of these breakfast tacos, and there are two main types to choose from: Mexican chorizo and Spanish chorizo. While both are delicious, Mexican chorizo is what you’ll want for this recipe. It’s a raw, ground sausage seasoned with smoky paprika, garlic, and chili, giving it a bold and spicy flavor. You can find fresh or pre-cooked chorizo, but for the best results, opt for fresh Mexican chorizo that you can crumble and cook down in a skillet.
Eggs: The Perfect Protein
Scrambled eggs pair perfectly with chorizo in these tacos. For the best texture, whisk your eggs thoroughly before cooking and season them with a little salt and pepper. Cook them slowly over medium heat to ensure they stay light and fluffy. You don’t want to overcook the eggs, as they’ll become dry—aim for soft, slightly runny eggs for the perfect taco filling.
How to Warm Tortillas for Tacos
Cold tortillas can ruin the experience, so make sure to heat them up! There are several ways to warm tortillas:
- Over a gas flame: Place the tortilla directly over the flame for a few seconds on each side until it becomes slightly charred.
- On a skillet: Heat a dry skillet over medium heat and warm each tortilla for 30 seconds on each side.
- In the oven: Wrap a stack of tortillas in foil and place in a preheated oven at 350°F (175°C) for about 10 minutes.
Step-by-Step Guide to Making Mexican Breakfast Tacos
1. Prepare the Chorizo
- In a skillet, heat the oil over medium heat. Add the diced onions and cook until softened.
- Remove the chorizo from its casing and crumble it into the skillet with the onions. Cook the chorizo, stirring occasionally, until it’s browned and cooked through (about 6-8 minutes).
2. Scramble the Eggs
- In a separate bowl, whisk the eggs until smooth. Pour the eggs into the skillet with the cooked chorizo and gently scramble everything together until the eggs are cooked but still soft.
3. Assemble the Tacos
- Warm the tortillas using your preferred method and spoon the chorizo and egg mixture onto each one. Top with fresh cilantro and your favorite toppings like salsa, avocado, and cheese.
Toppings and Variations
While chorizo and eggs are a classic combination, you can get creative with your toppings! Some popular choices include:
- Cilantro and onions: A fresh, traditional topping that adds brightness to the tacos.
- Avocado slices: Creamy avocado balances the spice of the chorizo.
- Cheese: Crumbled queso fresco or a sprinkling of shredded cheese adds a salty, rich layer.
- Hot sauce or salsa: Bring on the heat with your favorite salsa or a few dashes of hot sauce.
Salsas: The Perfect Sauce for Tacos
The salsa you choose can take your tacos to the next level. You can opt for a store-bought salsa, but if you have the time, try making your own! Here are two popular options:
- Red Salsa: Made from tomatoes, onions, garlic, and chili peppers, this salsa is a rich and smoky addition to your tacos.
- Green Salsa: Tangy and slightly spicy, green salsa (or salsa verde) is made with tomatillos, jalapeños, and cilantro.
Tortilla Choices: Corn vs. Flour
The choice between corn and flour tortillas comes down to personal preference. Corn tortillas are traditional for Mexican tacos, offering a slightly nutty flavor and a firmer texture. They’re also naturally gluten-free. On the other hand, flour tortillas are soft, pliable, and slightly sweeter. Either works great for breakfast tacos, so pick whichever you prefer!
Mexican Breakfast Tacos: Serving Suggestions
Breakfast tacos pair beautifully with a range of drinks and sides. Try them with:
- Coffee or Mexican hot chocolate for a cozy breakfast vibe.
- Aguas frescas (fruit-infused water) for a refreshing, light option.
- Refried beans or roasted potatoes as a hearty side dish.
Healthier Alternatives
Want to lighten up your breakfast tacos? Try these swaps:
- Turkey chorizo: It has less fat than traditional pork chorizo but still packs plenty of flavor.
- Egg whites: For a lighter option, use just the egg whites and skip the yolks.
- Vegetarian chorizo: Plant-based chorizo is widely available and offers a similar flavor profile without the meat.
How to Store and Reheat Breakfast Tacos
If you have leftovers (which is rare because they’re so delicious), here’s how to store them:
- Storing: Place the cooked chorizo and eggs in an airtight container and refrigerate for up to 3 days. Keep the tortillas separate so they don’t get soggy.
- Reheating: Warm the chorizo and eggs in a skillet or microwave, and heat the tortillas separately before assembling your tacos.
Mexican Breakfast Tacos: Common Mistakes to Avoid
- Overcooking the eggs: Keep a close eye on your eggs while scrambling them. Overcooking can lead to dry, rubbery eggs.
- Using too much filling: Less is more! Overfilling your tacos can make them difficult to eat and cause the tortillas to tear.
Conclusion
Mexican breakfast tacos with chorizo and egg are the ultimate way to start your day. They’re packed with protein, full of bold flavors, and completely customizable with your favorite toppings. Whether you’re making them for a weekend brunch or prepping them for a quick weekday breakfast, these tacos are sure to satisfy your cravings.
FAQs
- Can I make these tacos ahead of time?
Yes! You can prep the chorizo and eggs in advance and reheat them when you’re ready to eat. Just be sure to warm the tortillas right before serving. - What’s the difference between Mexican and Spanish chorizo?
Mexican chorizo is raw and needs to be cooked, while Spanish chorizo is cured and ready to eat. For these tacos, you’ll want to use Mexican chorizo. - Can I use store-bought salsa?
Absolutely! While homemade salsa adds a personal touch, store-bought salsa works just as well in a pinch. - Can I make these tacos vegetarian?
Yes! Swap the chorizo for a vegetarian version or sautéed veggies like mushrooms and peppers for a plant-based alternative. - How do I keep my tortillas from tearing?
Warm them up before assembling the tacos. Cold tortillas are more likely to tear, so be sure to heat them properly.