Name: Mexican Breakfast Tacos with Chorizo and Eggs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 tomatoes, deseeded and diced; 1/2 red onion, diced; 2 tbsp lime juice (around 1 lime, adjust to taste); 1 tbsp olive oil; 2 tbsp coriander/cilantro leaves; 1/2 tsp salt; Black pepper, to taste; 1 tbsp olive oil; 7 oz / 200g Mexican or raw Spanish chorizo, removed from casings; 2 garlic cloves, minced; 2 birds eye chilies, deseeded and finely chopped (adjust to taste); 1 small onion (brown, yellow, or white), diced; 4 large eggs, lightly whisked (or 6 small eggs); 1 tbsp milk; 3/4 tsp salt; Black pepper, to taste; 4 small tortillas (corn or flour, about 6″ / 12 cm rounds); Cotija or feta cheese, crumbled; 1 avocado, diced; Cilantro/coriander leaves, for garnish

Ingredients

2 tomatoes, deseeded and diced

1/2 red onion, diced

2 tbsp lime juice (about 1 lime, adjust to taste)

1 tbsp olive oil

2 tbsp coriander/cilantro leaves

1/2 tsp salt

Black pepper, to taste

1 tbsp olive oil

7 oz / 200g Mexican or raw Spanish chorizo, removed from casings

2 garlic cloves

2 birds eye chilies, deseeded and finely chopped (adjust to taste)

1 small onion (brown, yellow, or white)

4 large eggs, lightly whisked (or 6 small eggs)

1 tbsp milk

3/4 tsp salt

Black pepper, to taste

4 small tortillas, corn or flour (around 6″ / 12 cm rounds)

Cotija or feta cheese, crumbled

Avocado, diced

Cilantro/coriander leaves

Instructions

Step 1: Combine the tomatoes, red onion, lime juice, olive oil, coriander/cilantro leaves, and black pepper in a bowl. Set aside while preparing the rest of the breakfast.

Step 2: Heat 1 tbsp olive oil in a non-stick frying pan over high heat. Add the chorizo, breaking it up with a spoon, and cook until browned. Remove the chorizo to a bowl and drain excess fat, leaving enough in the pan to cook the eggs.

Step 3: Reduce heat to medium. Add the garlic, chilies, and small onion to the pan and sauté for 2 to 3 minutes until the onion is translucent and starting to turn golden.

Step 4: Add the whisked eggs and milk to the pan. Stir slowly with a wooden spoon until the eggs begin to set but remain slightly soft. Remove the pan from heat as the eggs will continue cooking off the heat. Season with 3/4 tsp salt and black pepper to taste.

Step 5: Warm the tortillas according to package instructions, using a microwave or oven.

Step 6: Add 1/2 tsp salt to the pico de gallo mixture and toss gently.

Step 7: To assemble, place some scrambled eggs on each tortilla, top with chorizo, then spoon over pico de gallo. Garnish with crumbled cotija or feta, diced avocado, and fresh cilantro/coriander leaves.

Tips & Variations

For a milder version, reduce the amount of birds eye chilies or omit them entirely.

Try substituting chorizo with spicy sausage or smoked paprika-seasoned ground pork if unavailable.

Use flour tortillas for a softer texture or corn tortillas for a more traditional feel.

Add a dollop of sour cream or a drizzle of hot sauce for extra creaminess or heat.

Storage

Store any leftover scrambled eggs and chorizo separately in airtight containers in the refrigerator for up to 2 days. Warm gently in a pan over low heat or in the microwave before serving. Tortillas are best stored wrapped in foil or plastic wrap to keep them soft. Assemble tacos just before eating for the best texture.

FAQs

Can I prepare the chorizo and pico de gallo in advance?

Yes, both can be made a few hours ahead and kept refrigerated. Prepare the eggs fresh for the best texture and flavor.

What type of tortillas work best for these breakfast tacos?

Both corn and flour tortillas work well. Corn tortillas add a classic texture and flavor, while flour tortillas are softer and more pliable. Choose based on your preference.