Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, chorizo breakfast tacos. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chorizo breakfast tacos is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Chorizo breakfast tacos is something that I’ve loved my whole life. They’re nice and they look fantastic.
In my breakfast tacos, I opt for Mexican-style chorizo, because I like its spicy flavor and soft texture in the tacos. If you find raw Spanish chorizo, feel free to use it in place of the Mexican for the breakfast tacos—but realize it will be more garlicky, smokier in flavor, and less tender, because the pork is chopped, not ground. Transfer the chorizo to a paper-towel-lined-plate.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chorizo breakfast tacos using 8 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Chorizo breakfast tacos:
- Take 12 oz. Of chorizo "2 tubes" regular or beef
- Make ready 1 small shallot
- Prepare 1 small white onion
- Make ready 3 small Yukon potatoes
- Get 5 eggs
- Prepare Corn tortillas either white corn or yellow. Flour works too
- Get 3 tbl. Spoon corn oil or what ever oil you prefer
- Make ready Salt and pepper
Heat oil in a nonstick skillet over medium-high heat until shimmering. Add potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper. Chorizo Breakfast Tacos ~ Soft scrambled eggs mixed with chorizo and vegetables, then stuffed into a corn tortilla with beans. Topped with some salsa, pico de gallo and cheese.
Instructions to make Chorizo breakfast tacos:
- This is what you need.
- Dice your onions and shallot. Peel your potatoes and cube on the smaller size so they will brown nicely and be cooked all the way through.
- In a preheated skillet over med/high heat add your oil and potatoes. Salt and pepper and stir and fry until golden brown about 7-10 mins.
- Add your onions and shallot.
- Stir and fry for 4-5 mins.
- Add your chorizo and break it up with your spoon.
- Cook for 8-10 mins stirring to keep from burning.
- Mean while in a preheated grill pan or skillet to med. Heat start to heat your tortillas 10 seconds a side or so.
- Wet a few paper towels and microwave for 30 seconds. Line your tortilla warming container or plate with the warm paper towels. As you go make sure to keep rotating your warm tortillas from the top to the bottom this will keep them nice and hot.
- Now add the eggs no need to whisk not like we're making an omelette "lol"
- Turn off heat and stir vigorously breaking up the yolks and mixing from top to bottom untill eggs are cooked and no longer runny. About 5 mins.
- And there it is easy and always a family favorite!!!
- Serve on warm tortillas and top with hot sauce if you desire. I am using cholula it has a nice vinegar taste on the mild side.
- Hope you all enjoy!!!
This is a breakfast dish you won't want to miss!. Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. For example, in this One Pan Spanish Chicken with Chorizo, Tomato and Potatoes, the oil and flavour released by the chorizo is used as the base flavour for the sauce. In these breakfast tacos, the chorizo is browned THEN the egg is cooked in the same pan so it can soak up all the flavours of the chorizo.
So that is going to wrap this up for this special food chorizo breakfast tacos recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
