Breakfast Chorizo Tacos 

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Mexican Chorizo Breakfast Tacos

If you’re looking for some really good street food style breakfast chorizo tacos, you have hit the mark with this recipe!  There are many different types of breakfast tacos, the main essentials are the eggs, meat and salsa. This recipes features eggs, Spanish chorizo, salsa, Cotija cheese and fresh toppings such as cilantro, radish and thinly sliced jalapeño, all housed in a perfectly warmed and softened corn tortilla.  These are the best breakfast tacos you will find!

Mexican breakfast tacos are HUGE in Texas and specifically in Austin, TX – it’s kind of the meca of breakfast tacos – I was lucky enough to live there for a short period and taste tested more than my fair share.  After eating my way through Austin’s breakfast taco scene, I have taken all of my favorite attributes from many different shops and combined them into the best chorizo breakfast tacos recipe. 

There are a host of perks to making these healthy breakfast tacos. Not only are they a healthy breakfast option that fuel you with great nutrition and energy. But they are quick make-ahead friendly breakfast.  Even if you don’t prep ahead of time, it only takes > 30 minutes to bring everything together.

Read on to learn how to make these easy breakfast tacos. 

How to make the best breakfast tacos

Mexican breakfast tacos ingredients:

• Soft shell tortillas (corn or flour)
• Eggs
• Spanish chorizo (This hard stick chorizo is cured and dried)
• Cotija cheese (violife feta for dairy-free)
• Cilantro
• Jalapeno
• Radish
• Pico de Gallo or salsa of your choice
• Optional- hot sauce

How to make Breakfast Tacos

Easy breakfast tacos Instructions:

1. Prep: thinly slice the raw jalapeño, radish and chop the cilantro leaves. 
2. Slice the hard stick of Spanish chorizo and then cut into slices and then into strips. Cook the chorizo pieces on medium heat until the fat has rendered and size has reduced.  Line a plate with paper towels and place cooked chorizo over to soak up excess grease.
3. Cook the eggs however you prefer – scrambled, sunny side up, over hard.  Sprinkle sea salt and cracked black pepper over yolks. If you need tips for cooking perfect eggs, I outlined cooking tips in NOTES section below.
4. Heat the tortillas in a skillet or in the oven.  A trick to get softer tortillas is to get them slightly damp with water.  You can dip them or spray them lightly, then when you place them on the heating source they will gently steam and become soft.  Don’t over heat them or they will dry out and crack.  Just warm them so that they are pliable. 
5. Assembly of the tacos-  Arrange in the following order bottom to top: radish, eggs, salsa, chorizo, cheese, cilantro, jalapeño. 
6. Sprinkle additional hot sauce on top if you desire. 

Notes:

-Use Spanish chorizo – dried and cured into a hard stick(how pepperoni and salami typically comes).

-Chorizo: you can use any type of chorizo that you like but I prefer a hard stick of chorizo – similar to a hard pepperoni or salami stick – because it is more rich and intense due to being cured and dried.  It makes each little piece a flavor bomb, chewy, crispy treat.  

-In the photos you may see that instead of chopping the cilantro I placed whole sprigs to emulate a banh mi vibe where you put the stem and all on the sandwich. 

-Salsa recommendations- I used pico de Gallo for a refreshing, hydrating tomato flavor but other great options are green mild salsa verde, chipotle or a little adobo sauce. 

-If you would like vegan cheese, I recommend violife feta which has a very creamy and salty flavor that is similar to Cotija Mexican cheese.  

-To make breakfast tacos with chorizo egg and potato, add in your favorite homefries or hash browns. 

Tips for cooking eggs:

-For scrambled eggs, add a splash of water, milk or cream(approximately 1 Tbsp), add cracked black pepper and a pinch of sea salt and scramble.  Add butter to a hot skillet, when the butter is melted spread it around to cover the bottom of the pan.  Pour the scrambled eggs into the skillet and cook on low.  Use a spatula to push the edges to the center after the bottom has cooked.  Flip, the egg to cook the opposite side. 

For sunny side up eggs, turn the heat to low and allow the eggs to cook slow so that they cook sufficiently through without the bottom burning or dehydrating. 

For over hard eggs, cook longer and flip.  You can break the yolk so it can run over the whites and thin out. 

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How do I warm tortillas?

Tips for heating tortillas: If you are heating the tortillas in a hot skillet on a stove top or on a hot griddle, spray tortillas with water or quickly dip tortillas in water to get them wet. This will steam the tortillas, softening them so they become flexible.

-If you are heating the tortillas in the microwave or oven, you can do the same as above or you can dampen a cloth and wrap the tortillas in the damp cloth.

Healthy breakfast tacos essentials:

• Eggs
• Chorizo
• Salsa

Customize your breakfast tacos even more:

Add veggies such as sautéed or grilled onions and peppers, sweet potatoes, chayote, beans or rice.

Make these into vegan breakfast tacos:

Omit the eggs and replace them with a tofu scramble. 

To replace the chorizo, use crispy tempeh, crispy mushrooms or a plant-based meat crumble.

Another good combination for vegan tacos is – bean, cheese and pico de gallo.

Texas breakfast tacos:

Thick cut whole bacon strips, brisket, bbq smoked sausage links wIth eggs and red salsa. 

Additional breakfast tacos topping ideas:

Avocado, or guacamole, sour cream, queso sauce, chimichurri sauce, green onions, bacon crumbles.

What is chorizo?

Sausage with lots of spices! Namely, cumin, chili powder, cloves, cinnamon, paprika, garlic, coriander and vinegar. 

There are two types of chorizo Mexican and Spanish.  Mexican chorizo is ground meat that is fresh and uncooked with no casing.  Spanish chorizo is dried and cured into a hard stick(like pepperoni and salami typically is).

Is Mexican chorizo spicy?

Chorizo can vary in spice level.  It will depend on the particular chorizo you use.  Look at the ingredients and look for cayenne or chile peppers, if it lists these, it will indeed be spicy!

Mexican breakfast taco meat:

• Chorizo
• Steak
• Bacon
• Brisket
• Bbq 
• Smoked sausage links

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An easy breakfast meal prep

Make ahead tips – what you can prep in advance: There are components to these tacos that can be pre-made to make this a good make ahead meal.  You can cut and cook down the chorizo and store it in an air-tight container in the fridge.  The salsa can be homemade and sealed in the fridge.  You can have any toppings cut and available in the fridge such as chopping the cilantro, radish, green onion, jalapeño and store them in a container.  Then the only thing you have to do is cook up some eggs, heat the tortillas and throw everything together! This makes for a really quick and convenient busy morning breakfast.

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More easy breakfast ideas:

• Mexican inspired corned beef has with eggs and Chimichurri sauce *(my favorite!).
• Chilaquiles – eggs on chips drenched in salsa or green sauce.
• Breakfast burritos-  the same components to tacos but in a large sized tortilla wrap.
• Mexican eggs benedict 
• Mexican stuffed omelet
• Classic breakfast with eggs plus cumin sweet potatoes and black beans
• Chorizo and egg recipe on Texas toast

Thanks for checking out one of my favorite recipes – Mexican breakfast soft taco recipe. If you liked this one, you may love some of my other favorite recipes such as corned beef has with eggs or Mexican breakfast skillet.

Please rate or comment below and if you made any additions or alterations and want to let me in on your breakfast tacos ideas – I would love to hear about it!  If you would like to share or pin on Pinterest, I am always thankful.  Check out my food journey on Pinterest at Molé in the Wall.

Now you know how to make chorizo breakfast tacos.  I hope you do try this recipe and thoroughly enjoy it as much as we have.  I’m pretty sure this will become a family favorite and become a house hold staples.