Tacos for breakfast? Yes, please! These tacos combine chorizo and scrambled eggs with all your favorite taco toppings—avocado, tomato, and cheese. It’s a great way to feed a crowd in the morning.
The first time I ate a breakfast taco, it was one of those “Why didn’t I think of this before?” moments. It’s everything you want to eat for breakfast, all packaged nice and tidy in a tortilla that you can eat with your hands.
I make mine with Mexican chorizo, scrambled eggs, avocado, and cheese.
Mexican vs. Spanish Chorizo
Chorizo is my go-to choice for breakfast tacos, because it’s packed full of spices and flavors that go well with a taco. Chorizo sausage is common in a lot of different cultures, and there are a number of sausages that go by the name of chorizo. But the most common ones you will likely find at a grocery store are Mexican and Spanish. They aren’t interchangeable.
- Mexican chorizo, which is made from ground pork sausage and flavored with Mexican chile peppers, tends to skew slightly hotter in spice than its Spanish counterpart. It is also raw, so it needs to be cooked before serving.
- Spanish-style chorizo is primarily flavored with garlic and smoked paprika and often made with chopped pork sausage. It comes in two primary versions—one sweeter, one spicier. But more importantly, it’s often cured and dry aged, then served like a salami or pepperoni (without cooking), appropriate for a cheeseboard or charcuterie platter.
The Best Chorizo for Tacos
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. If you end up with cured Spanish chorizo, just chop it into small cubes and toss it into the scrambled eggs at the end to warm it up.
You can also easily swap the chorizo out for bacon or breakfast pork sausage. The tacos will be just as great, albeit with a different texture and flavor.
Keep in mind, however, that regardless of which chorizo you choose, the spice and salt factor could vary quite a bit—that’s why I’ve called for a modest amount of salt and pepper for the scrambled eggs. Season, cook, and taste, and then season again if needed.
These breakfast taco are easy to make for breakfast if you prep a few ingredients the night before:
- You can brown the chorizo in the evening and refrigerate it in a covered bowl.
- You can also chop the tomatoes and pick the leaves off the cilantro stems the night before.
- You can even prep the avocado up to eight hours ahead of time; just be sure to toss it in lime juice, which will prevent the avocado chunks from browning.
If you prep all the ingredients ahead of time, all you need to do in the morning is scramble the eggs and warm up the tortillas, then assemble the tacos for an easy, hot breakfast.
You can also easily double this recipe to feed guests or a brunch crowd!
Customize Your Toppings
Of course, for a fancier weekend brunch, you can up the ante and make a buffet of toppings. I’ve added my favorites below in the recipe, but the list is endless.
- Green or red onions
- Chopped shallots
- Shredded cheddar or pepper jack cheese
- Salsa or pico de gallo
- Shredded lettuce, arugula, or chopped kale
- Sour cream or Greek yogurt
Create a spread and have your guests pick and choose their own toppings for their own customized breakfast tacos!
What Kind of Tortilla Should You Use?
Like everything else, the choice of tortilla is up to you. I like a tortilla that is made with a mix of corn and flour, like this one. The flour gives the tortilla “bendability” while the corn adds flavor.
But if you are a fan of corn (or want to keep the breakfast taco gluten-free) just go with a corn tortilla. You might want to double the tortillas though (stack two on top of each other before filling) in case the top tortilla cracks when you pick it up. Flour tortillas aren’t as liable to crack.
The Best Way to Warm Tortillas
My preferred method for heating up tortillas is in a dry, hot skillet. They only take 15 to 30 seconds per side, and the surface gets a little crisp and charred. There’s plenty of time to do this as you scramble the eggs.
If you prefer a softer tortilla or want to heat them all up at once, just stack them all on a plate, cover with a damp paper towel or cloth, and microwave for 30 to 60 seconds. Leave them stacked and covered while you assemble the tacos.
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