Breakfast Tacos with Chorizo & Eggs
Crispy corn tortillas filled with spiced chorizo, fluffy scrambled eggs, and fresh toppings. A quick, handheld Tex-Mex breakfast that tastes restaurant-quality in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 24g
Ingredients
- ½ lb fresh chorizo, casing removed
- 4 whole large eggs
- 6 whole corn tortillas
- ½ cup sharp cheddar cheese, shredded
- ¼ cup fresh cilantro, leaves only
- 1 whole lime
- ½ cup salsa (red or green)
Instructions
- 1
Crack all 4 eggs into a small bowl and whisk with a fork until the yolks and whites are fully blended and uniform in color, about 30 seconds.
- 2
Cut the lime in half so you have two wedges for squeezing juice onto the tacos at the end.
- 3
Place the stack of corn tortillas on a microwave-safe plate, cover them with a damp paper towel, and microwave on high for 45 seconds to make them warm and soft.
- 4
Place a 10-inch skillet on the stove and turn the heat to medium-high; when the pan is hot (you can flick a drop of water and it should sizzle immediately), add the chorizo broken into small bite-sized pieces.
- 5
Cook the chorizo, stirring and breaking it apart with a wooden spoon every 10 seconds, until it is no longer pink and the edges are browned and crispy, about 5 minutes total.
- 6
Pour the whisked eggs directly into the skillet with the chorizo and let them sit undisturbed for 8 seconds so the bottom layer can set slightly.
- 7
Gently push the cooked egg from the edges toward the center of the skillet using a rubber spatula, tilting the pan slightly so uncooked egg slides to the empty edges; repeat every 8 seconds until no liquid egg remains, about 2 minutes.
- 8
Immediately sprinkle the shredded cheddar cheese over the scrambled eggs and remove the skillet from heat; stir gently once so the residual heat melts the cheese, about 15 seconds.
- 9
Lay a warm corn tortilla flat on your work surface and spoon about 2 tablespoons of the chorizo-egg-cheese mixture into the center of the tortilla.
- 10
Scatter a pinch of fresh cilantro leaves (about 1 teaspoon per taco) on top of the chorizo-egg mixture.
- 11
Fold the tortilla in half so the filling is enclosed inside and the edges meet, creating a half-moon shape.
- 12
Repeat steps 9 through 11 with the remaining 5 tortillas and filling until all 6 tacos are assembled.
- 13
Arrange the tacos on two plates, about 3 tacos per plate, placing them upright so the filling is visible.
- 14
Spoon salsa (about 2 tablespoons per plate) into a small dish on the side of each plate so you can dip as you eat.
- 15
Place a lime wedge on each plate so you can squeeze fresh citrus over the tacos just before eating.
Tools you’ll need
- 10-inch skillet
- small mixing bowl
- fork for whisking
- microwave-safe plate
- paper towels
- wooden spoon
- rubber spatula
- cutting board
- chef's knife
- two dinner plates
- two small dipping bowls
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