Mexican migrants initially brought tacos to America when they came to find work on railroad construction in the southern states.
In the early 1900s, the Mexican taco carts lined Los Angeles, with the women running them called chili queens.
At the time though, most Americans considered tacos a lower-class street food.
But today, tacos are one of the most universally loved foods, by poor and rich alike.
You Love Chorizo and Tacos – So Why Not Try Our Chorizo Potato Tacos
With the creation of “Taco Bell” in 1962, and the taco already a well-established Mexican food, Taco Bell brought it to the mainstream by building a franchise to sell these tacos countrywide.
And because of that, authentic Mexican taco street vendors couldn’t keep up with the pace of tacos cooked by Taco Bell and other fast-food joints.
As we often see with fast food, taste and quality are given up in favor of convenience.
If you taste a Taco Bell taco beside one from a Mexican street taco vendor, there’s no flavor comparison.
The same would hold true for a Mexican Chorizo and Egg Taco.
These tacos are Mexican inspired. The chorizo was made in a real Mexican home kitchen.
You Have To Make These Tacos developed in central Mexico that use shawarma spit-grilled meat brought by Lebanese immigrants to Mexico – Tacos al Pastor
Because of the spices added to the preparation of chorizo, there is no need to add other spices.
There’s nothing like homemade Mexican cuisine or food ingredients brought together by Mexican inspiration.
Chorizo & Egg Tacos is an easy dish to prepare.
With just a few key ingredients, these deliciously yummy tacos are like all of the other Mexican dishes that we have come to know and love.
Mexican Chorizo & Egg Tacos
The following ingredients come together to make 2 tacos each for 4 persons. Adjust recipe accordingly.
16 ounces Mexican chorizo
1/2 cup cilantro, chopped
1/2 cup sour cream
8 corn tortillas
1/2 to 3/4 cup olive oil
Heat a medium non-stick skillet over medium heat. Add sausage. Cook, stirring and breaking up meat into small pieces with wooden spoon, until meat is cooked through. Using slotted spoon, transfer meat to a bowl. Set aside.
Warm tortillas by heating each in a small, dry skillet over medium-high heat for about 15 seconds per side, or by microwaving 10 seconds.
To add some flavor, you can opt. to fry them in olive oil for about 2 minutes, turning 2-3 times.
Cook eggs accordingly. Scramble eggs soft and mix in meat. Or fry eggs sunny side up with a soft runny yoke.
Assemble tacos by placing fried egg on tortilla, topped with meat, sour cream and cilantro. Or top tortilla with scrambled egg mixture, sour cream and cilantro.
Plate two tacos per serving and enjoy.
More Chorizo Recipes To Try –
- Chorizo and Rice with Garbanzo Beans
- Red Kale Cannellini Beans and Chorizo Soup
- Orecchiette with Chorizo and Chickpeas
More Deliciously Yummy Recipes
- Apple Cinnamon Upside-Down Cake
- Chocolate Mexican Coffee Cake
- Slow Cooking, is it Safe?
- Chicken Sausage & Tortellini Soup
- Honey Roasted Nuts
This has my name all over it!
We get the pork chorizo from a friend who prepares it