Chorizo and Potato Breakfast Tacos Recipe
Email
Tacos can be eaten any time of day, so why not start with breakfast? Chorizo adds zip to a hearty potato-and-onion filling that’s irresistible when stuffed into a warm corn tortilla and topped with cheese and salsa. Be sure to dice the potato small to ensure quick and even cooking.
What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage.
Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets.
This recipe was featured as part of our breakfast beer tasting.
- 1 tablespoon vegetable oil
- 2 ounces Yukon Gold potato (about 1/2 medium), cut into 1/8-inch cubes (for about 1/2 cup)
- 1/2 cup finely chopped yellow onion
- Salt
- Freshly ground black pepper
- 4 ounces Mexican chorizo, casing removed
- 6 large eggs
- 6 small corn tortillas, warmed or grilled
- Crumbled queso fresco, for topping
- Ancho Chile Salsa, for topping
- Heat the oil in a large nonstick frying pan over medium heat until shimmering. Add the potato and onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2 to 3 minutes. Add the chorizo, breaking it up with the back of a wooden spoon. Cook, stirring occasionally, until the potato cubes are tender and the chorizo is cooked through, about 5 minutes.
- Meanwhile, place the eggs in a medium bowl, season with salt and pepper, and beat with a fork until well combined.
- Reduce the heat to medium low, pour the egg mixture into the pan, and cook, stirring occasionally, until the eggs are just set, about 3 to 4 minutes. Remove from heat and season with salt and pepper as needed.
- Divide the egg mixture among the tortillas and serve with queso fresco and salsa.
This looks so good and filling for breakfast. I'd also chop up a creamy avocado on top!
If you can't find Queso Fresco, an alternative is to soak Feta cheese in milk overnight. The milk draws out the salt brine and you're left with a lovely milky cheese that's very nearly the Mexican version.
Más chorizo, menus huevos, otherwise great!
Gotta say though, if you're not in San Antone, you can't find flour tortillas that taste as good, so you may as well give up and use corn. I live in Chicago and visited the bf's fam in San Antonio last May and can't for the life of me find good ones up here, apparently most from N. Mexico stay near the border & they eat more flour tortillas there, S. Mexicans come on up north since it's too far to go home already anyway, they tend to eat more corn. My loss :(
These look ungodly, in the best possible way.
saute garlic, onion, shredded potato, fine dice jalepeno, poblano peppers, chorizo and cook till ready add eggs,chopped chives cheese of choice (pepper jack works great), cook, serve on heated flour or soft corn tortilla, cover with pico de galo , guacamole and sauza verde Flavor is not to be believed. And we make this when we go camping on a coleman propane stove
mmmmm, those look just about perfect !
I lived in San Antonio for most of the 1980's and breakfast tacos from Pete's on North Main (paid for by management) was the sweetener in the deal when we had to be at work extra early.
in san antonio, we enjoy our breakfast tacos in nothing but flour tortillas made with lard. of course, that kind of wrapping would drown the flavor of the queso fresco (which is why when cheese is involved in a b'fast taco here, it's cheddar only). i have a carne asada, no lettuce/tomato, and a bean and cheese with chorizo taco (no burritos, thank you) almost every morning. local taqueria. san antonio is the mecca of the taqueria; there's a pretty good one right down the street, no matter where you live in the metro area.
This is a great weekend breakfast. My kids will love it. Going to make it with fresh hand-made corn tortillas. YUM
scatteredsong - while it may be heresy, i find that this sort of things heats well in the microwave. i'd try making the filling the night before, then heating it up and tossing it in a tortilla.
This looks delicious. I made the mistake of buying that in Jack in the Box and it was nasty.
Man I wish me/most people actually had time in the morning to make such delicious treats.
Who doesn't love a good breakfast taco or burrito? These look great!