Mexican Chorizo Breakfast Tacos

Chorizo with eggs or Huevos con Chorizo is a popular breakfast dish all over Mexico.

Now take that dish and make it taco style and you have, Mexican Chorizo Breakfast Tacos.

Read More Here About Cooking With Mexican-Style Chorizo

Breakfast tacos are enjoyed on both sides of the Rio Grande River, especially in the city of Monterrey in the state of Nuevo León, Mexico, were breakfast tacos originate.

Restaurant Tacos Doña Mary La Gritona

Image Left: Restaurant Interior – Image Top: Menu – Image Bottom Right: Breakfast Taco

Restaurant owner Ernesto Esquivel of Tacos Doña Mary La Gritona, has been serving breakfast tacos for nearly 20 years in central Monterrey.

Esquivel describes breakfast tacos as a really fast food, but not a junk food. He also says that the state of Nuevo León is the culinary epicenter in all Mexico for breakfast tacos.

Esquivel states that the breakfast taco goes back to the early 1900s and perhaps even earlier.

From Nuevo León, the breakfast tacos have spread into southern Texas (USA).

– Article Source About Breakfast Tacos CNN Travel “A short history of the long fight over breakfast tacos” –

Mexican Chorizo Breakfast Tacos

This recipe makes 3 breakfast tacos, Double recipe to make 6 tacos.

4 large eggs

1/4 cup heavy cream

8 ounce Mexican chorizo

3 (6-inch) flour tortillas

2 scallions, green parts chopped, for garnishing, optional

Crack eggs into a measuring cup of bowl and whisk. Add cream and whisk in till combined. Set aside.

Heat a large skillet over medium-high heat. Add sausage to hot skillet and crumble it using a spatula. Even spread crumbled chorizo over surface of skillet. Cook, stirring occasionally, until moister has evaporated, 7 to 8 minutes. Continue cooking, stirring occasionally for another 5 minutes.

Making sure meat is evenly spread out over surface of skillet, pour egg mixture over meat. Wait about 1 minute to a minute and a half. With a spatula move meat mixture about until eggs are cooked, about 2-3 minutes.

Remove from heat and spoon chorizo egg mixture into the center of warmed flour tortillas.

Sprinkle with the green parts of the scallions. Plate and serve.

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