If you are craving a breakfast that bursts with flavors, textures, and vibrant colors, then you are going to love this Mexican Breakfast Tacos with Chorizo and Egg Recipe. This dish combines savory, spicy chorizo with fluffy scrambled eggs and fresh, tangy pico de gallo, all wrapped up in warm tortillas. It’s a perfect way to start your day with a fiesta of tastes that feel both comforting and exciting. Whether for a weekend brunch or a special weekday treat, these tacos are easy to make, utterly delicious, and sure to become one of your go-to morning meals.
Ingredients You’ll Need
Each ingredient in this Mexican Breakfast Tacos with Chorizo and Egg Recipe plays a crucial role in building its signature profile—from the juicy tomatoes to the punchy chilies and the creamy avocado. Keep these essentials fresh and ready because they guarantee every bite is a delight.
- Tomatoes: Deseeded and diced for a juicy, fresh base in the pico de gallo that adds brightness.
- Red onion: Provides a gentle crunch and mild sharpness, perfectly balancing the smoky chorizo.
- Lime juice: Adds zesty acidity that wakes up the dish and complements the richness of the eggs.
- Olive oil: Used twice—to cook the chorizo and to sauté aromatics, lending a silky texture and depth.
- Cilantro leaves: Fresh coriander infuses the pico de gallo and garnishes the tacos with herbal notes.
- Salt and black pepper: Essential seasonings to enhance and balance all flavors.
- Mexican or raw Spanish chorizo: The star protein, bursting with spice and robust flavor, forms the filling’s heart.
- Garlic cloves: Minced and sautéed to add warmth and a fragrant layer beneath the eggs.
- Birds eye chilies: Finely chopped to control the heat and add a spicy kick tailored to your taste.
- Small onion: Adds sweetness and texture when softened with garlic and chilies.
- Eggs: Lightly whisked to fluffy perfection, binding the dish with creamy richness.
- Milk: Gives the scrambled eggs a tender, soft consistency.
- Tortillas: Small corn or flour tortillas, warmed to perfectly cradle the fillings.
- Cotija or feta cheese: Crumbled for a salty, tangy contrast in every bite.
- Avocado: Diced for a buttery, creamy texture that cools the spices beautifully.
How to Make Mexican Breakfast Tacos with Chorizo and Egg Recipe
Step 1: Prepare the Pico de Gallo
Start by mixing tomatoes, red onion, lime juice, olive oil, and cilantro in a bowl, but hold off on the salt for now. This fresh salsa will rest and meld while you move on to the more intense cooking steps, giving it that natural brightness that sets the whole taco apart.
Step 2: Cook the Chorizo
Heat olive oil in a non-stick pan over high heat, then add the chorizo, carefully breaking it apart with your spatula. Cook until it is nicely browned and aromatic. Transfer it to a bowl, drain excess fat but keep some in the pan—it will carry amazing flavor into the eggs later on.
Step 3: Sauté Aromatics and Scramble the Eggs
Lower the heat to medium and toss garlic, finely chopped bird’s eye chilies, and your choice of onion into the pan, cooking until soft and golden. Then pour in the whisked eggs with milk, stirring gently and slowly so they become creamy and just set. Remove from heat while still slightly wet because the residual warmth finishes the cooking to a perfect softness. Don’t forget to season with salt and pepper now.
Step 4: Warm the Tortillas
Use your microwave or oven based on package instructions to get those tortillas soft and pliable, perfect for folding without breaking. Warm tortillas make all the difference in texture and enjoyment.
Step 5: Season and Toss the Pico de Gallo
Now that your pico de gallo has had a chance to infuse, add salt to taste and toss everything together. This simple step pulls all the flavors into harmony and finishes the salsa beautifully.
Step 6: Assemble Your Breakfast Tacos
Begin by spooning soft scrambled eggs into each tortilla, layer with rich chorizo, then a generous helping of pico de gallo, and finish with crumbles of cotija or feta cheese. Top with diced avocado and fresh cilantro leaves for a colorful, flavor-packed finish that everyone will adore.
How to Serve Mexican Breakfast Tacos with Chorizo and Egg Recipe
Garnishes
Adding a sprinkle of cotija or a crumble of feta introduces a salty pop that contrasts beautifully with the spicy chorizo and cool avocado. Fresh cilantro leaves add a burst of herbal freshness and an inviting aroma that completes these tacos perfectly.
Side Dishes
Consider pairing these tacos with simple black beans or Mexican rice for a heartier meal. Refried beans or a light side salad with radishes and lime dressing can balance the rich flavors and make it an even more satisfying feast.
Creative Ways to Present
Serve in a rustic wooden tray lined with colorful napkins or wrap each taco individually in parchment paper for an inviting grab-and-go breakfast option. You can even build a taco bar so friends and family can customize their own Mexican Breakfast Tacos with Chorizo and Egg Recipe to their liking—fresh jalapeños, extra cheese, or a drizzle of hot sauce make fun additions.
Make Ahead and Storage
Storing Leftovers
Leftover cooked chorizo and scrambled eggs keep well in an airtight container in the refrigerator for up to two days. Store pico de gallo separately to maintain its fresh texture and acidity.
Freezing
While it is best to enjoy this Mexican Breakfast Tacos with Chorizo and Egg Recipe fresh, the cooked chorizo and eggs can be frozen in portions. Freeze in airtight containers or freezer bags for up to one month. Avoid freezing tortillas and pico de gallo as they do not reheat well.
Reheating
Reheat chorizo and eggs gently in a pan over low heat to prevent overcooking. Warm tortillas in the microwave wrapped in a damp paper towel for 20 seconds. Add fresh pico de gallo and garnishes after reheating to keep the brightness and texture intact.
FAQs
Can I use regular sausage instead of chorizo?
While regular sausage can be used, chorizo provides a unique smoky and spicy flavor that is key to this recipe. If substituting, consider adding spices like smoked paprika and chili powder to mimic the authentic taste.
What type of tortillas work best?
Both corn and flour tortillas are delicious options, but classic corn tortillas bring an earthy flavor that complements the spicy chorizo perfectly. Choose small 6-inch tortillas to make authentic-sized breakfast tacos.
How spicy is this recipe?
The heat level can be adjusted by the amount of birds eye chilies you include. Start with fewer chilies if you prefer mild and increase according to your spice tolerance. The creamy avocado also helps balance the heat.
Can I make this recipe vegetarian?
Yes! Substitute the chorizo with vegetarian chorizo or sautéed mushrooms and smoked paprika to keep the flavor punch without meat. The eggs and pico de gallo keep the dish hearty and fresh.
Is this dish suitable for meal prepping?
Absolutely. The components can be prepared ahead—chorizo and eggs can be cooked and refrigerated, and pico de gallo made fresh. Simply warm and assemble when ready to eat for a quick, flavorful breakfast.
Final Thoughts
If you want to awaken your mornings with something spectacular, this Mexican Breakfast Tacos with Chorizo and Egg Recipe is a sure winner. The harmony of bold and fresh ingredients will have you feeling energized and excited to tackle your day with every satisfying bite. Don’t hesitate—gather your ingredients and invite some deliciousness into your kitchen today!
Print
Mexican Breakfast Tacos with Chorizo and Egg Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Description
These Mexican Breakfast Tacos feature flavorful chorizo and fluffy scrambled eggs wrapped in warm tortillas, topped with fresh pico de gallo, creamy avocado, and crumbly cotija cheese. Perfect for a satisfying and vibrant morning meal, this recipe combines savory, tangy, and spicy elements for a delicious start to your day.
Ingredients
Pico de Gallo
- 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 (added later)
- Black pepper, to taste
Chorizo and Eggs
- 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
To Serve
- 4 small tortillas, corn or flour (about 6″ / 12 cm rounds)
- Cotija or feta cheese, crumbled
- Avocado, diced
- Cilantro/coriander leaves, for garnish
Instructions
- Prepare Pico de Gallo: Combine tomatoes, red onion, lime juice, olive oil, and cilantro in a bowl. Set aside while you prepare the rest of the dish. Salt and pepper are added later to adjust flavor.
- Cook Chorizo: Heat 1 tablespoon olive oil in a non-stick frying pan over high heat. Add the chorizo, breaking it up with a spoon as it cooks, until browned and cooked through. Remove the chorizo to a bowl. Pour off excess fat, leaving just enough in the pan for cooking the eggs.
- Make the Eggs: Reduce heat to medium. In the same pan, add garlic, chilies, and diced onion and sauté for 2 to 3 minutes until translucent and lightly golden. Pour in the whisked eggs and milk. Stir slowly with a wooden spoon as the eggs start to set but remain slightly wet. Remove the pan from heat because the residual heat will finish cooking the eggs. Stir in salt and black pepper to taste.
- Warm Tortillas: Warm the tortillas according to package instructions in the microwave or oven until pliable and heated through.
- Season Pico de Gallo: Add salt to the pico de gallo mixture and toss gently to combine all flavors.
- Assemble Tacos: Place a scoop of scrambled eggs onto each tortilla, top with cooked chorizo, then add a generous spoonful of pico de gallo. Finish by garnishing with crumbled cotija or feta cheese, diced avocado, and fresh cilantro leaves.
Notes
- Adjust the spiciness by choosing how many birds eye chilies to add or by leaving out the seeds.
- Use either corn or flour tortillas depending on preference; both work well in this recipe.
- If Mexican chorizo is unavailable, raw Spanish chorizo can be used as a substitute.
- For a dairy-free version, omit milk and cheese or substitute with suitable alternatives.
- Warming the tortillas properly prevents cracking when folding the tacos.
