Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chorizo breakfast tacos. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chorizo breakfast tacos is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Chorizo breakfast tacos is something that I have loved my whole life.
These Chorizo Breakfast Tacos are easy enough to whip up for a weekday breakfast, but special enough for weekend brunch. Tex-Mex breakfast tacos filled with homemade chorizo sausage, potatoes, eggs, and cheese for a satisfying Please read our disclaimer for more information. These tacos combine chorizo and scrambled eggs with all your favorite taco toppings—avocado, tomato, and cheese.
To begin with this particular recipe, we have to first prepare a few components. You can cook chorizo breakfast tacos using 8 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Chorizo breakfast tacos:
- Get 12 oz. Of chorizo "2 tubes" regular or beef
- Prepare 1 small shallot
- Prepare 1 small white onion
- Take 3 small Yukon potatoes
- Get 5 eggs
- Make ready Corn tortillas either white corn or yellow. Flour works too
- Get 3 tbl. Spoon corn oil or what ever oil you prefer
- Get Salt and pepper
That's why the egg has a slightly brown tinge to it - it's all. These quick and easy breakfast tacos with chorizo, potato hash, and eggs are ridiculously flavorful and the perfect meal any time of day. "Chorizo" Breakfast Tacos. Be the first to rate & review! Soft corn tortillas make a perfect vehicle for this tofu.
Instructions to make Chorizo breakfast tacos:
- This is what you need.
- Dice your onions and shallot. Peel your potatoes and cube on the smaller size so they will brown nicely and be cooked all the way through.
- In a preheated skillet over med/high heat add your oil and potatoes. Salt and pepper and stir and fry until golden brown about 7-10 mins.
- Add your onions and shallot.
- Stir and fry for 4-5 mins.
- Add your chorizo and break it up with your spoon.
- Cook for 8-10 mins stirring to keep from burning.
- Mean while in a preheated grill pan or skillet to med. Heat start to heat your tortillas 10 seconds a side or so.
- Wet a few paper towels and microwave for 30 seconds. Line your tortilla warming container or plate with the warm paper towels. As you go make sure to keep rotating your warm tortillas from the top to the bottom this will keep them nice and hot.
- Now add the eggs no need to whisk not like we're making an omelette "lol"
- Turn off heat and stir vigorously breaking up the yolks and mixing from top to bottom untill eggs are cooked and no longer runny. About 5 mins.
- And there it is easy and always a family favorite!!!
- Serve on warm tortillas and top with hot sauce if you desire. I am using cholula it has a nice vinegar taste on the mild side.
- Hope you all enjoy!!!
Transfer chorizo to a plate with a slotted spoon. I'm always on the fence about breakfast tacos and burritos - usually because I want some sort of pork and queso cheese in my tacos and I don't always love sausage but when I do… it's usually chorizo. These breakfast tacos do have a bit of a kick, from the Mexican chorizo and the serrano peppers in the potatoes, but it can easily be modified to be less spicy if you prefer. In this breakfast taco recipe, chorizo adds zip to a hearty potato-and-onion filling that's irresistible stuffed into a warm corn tortilla. Soy chorizo comes encased in a thick plastic tube that makes it look just like chorizo.
So that’s going to wrap it up with this exceptional food chorizo breakfast tacos recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
