Mexican Chorizo and Egg Tacos

It shouldn’t be this simple, but it truly is: Mexican Chorizo and Egg Tacos in just a few steps.

Surprise your honey on Valentine’s Day morning with these Mexican Chorizo and Egg Breakfast Tacos, along with a Mimosa or three, and even Cupid will succumb to your little love spell.

My beautiful mother-in-law, Gloria, who is of Spanish-Mexican descent, is known for serving up chorizo and eggs for her family as a regular breakfast staple. If you’ve never tried Mexican Chorizo and Egg Tacos, brace yourself for your future go-to breakfast recipe.

It’s such an easy dish to make with only a couple of key ingredients, but it is rich, mildly spicy, and oh-so-comforting like all of the other Mexican dishes we know and love. Try this recipe just once and you will be hooked for life.

Here are the simple steps for making Mexican Chorizo and Egg Tacos:

Crack a dozen eggs into a bowl. Lightly season with salt and pepper and whisk. Set aside.

Remove the fresh ground chorizo from its casing and place into a skillet over medium heat.

Cook for about 8 minutes or until sausage is slightly browned and cooked through. As it cooks, break it up into small bits using a spatula. Don’t overcook it because it will lose its crumbly texture and turn mushy. We can’t have that.

Next, add your whisked eggs to the skillet with the chorizo, and scramble together as if you were making your usual scrambled eggs. Continue stirring and scraping until no longer runny. The texture should be large crumbles, and you can break into smaller bits if you prefer. It’s delicious either way!

It’s almost time to dig in to these deliciously spicy Mexican Chorizo and Egg Tacos.

Warm each flour tortilla on a skillet over medium heat, turning once, until lightly toasted or nicely charred (your preference!).

Spoon that delectable chorizo and egg combo onto the warmed tortillas.

Top with hot sauce. Even though it’s far from Mexican, I like Sriracha on my chorizo and eggs. If you’re a Srirachaholic like I am, you may appreciate these novelty gift ideas.

(I need to get me a Sriracha 2 Go keychain to doctor up some meals on the road!)

My hubby swears by Tabasco though. You can even top these Chorizo and Egg Tacos with your favorite cheese (mine’s sharp cheddar).

Now eat up! You’ll be going back for more, so keep toasting those tortillas! And don’t forget to wash down with champagne and OJ.

Here’s the complete, printable recipe for Mexican Chorizo and Egg Tacos:

Print

Mexican Chorizo and Egg Tacos

The perfect go-to breakfast or brunch recipe for all special occasions, and it couldn't be easier! Mexican Chorizo and Egg Tacos are quick and easy - and delicious!

Course Breakfast

Cuisine Mexican

Keyword breakfast tacos, chorizo, chorizo and eggs, eggs, tacos

Prep Time 5 minutes

Cook Time 20 minutes

Servings 6 people (about 3 tacos each)

Ingredients

• 16 oz Mexican Chorizo fresh ground (Recommend Ole Mexican Foods)
• 12 eggs
• 20 flour tortillas small
• Optional:
• 8 oz cheddar cheese shredded (or cheese of choice)
• hot sauce

Instructions

1. Whisk 12 eggs, lightly seasoned with salt and pepper. Set aside.
2. Remove chorizo sausage from casing and cook in skillet over medium heat until cooked through, about 8-10 minutes.
3. Pour in the whisked eggs and stir with spatula until eggs are cooked and chorizo egg mixture is no longer runny. It should have large crumbles of eggy chorizo.
4. Warm each tortilla on a skillet over medium heat, turning once, until lightly toasted.
5. Spoon about 1/3 cup of the chorizo egg mixture onto warmed tortilla.

6. (Optional: Top with cheese and hot sauce.)

This recipe was featured on Foodie Friday and Everything Else!

This recipe is also linked up with other zesty food bloggers at Home Matters, Weekend Potluck, Across the Boulevard, Olives and Okra, Miz Helen’s Country Cottage, Rattlebridge Farm, 21 Rosemary Lane, Pieced Pastimes, Ilkasblog, and Walking on Sunshine.