These Chorizo Breakfast Tacos bring together savory, spiced chorizo, fluffy eggs, and melted pepper Jack cheese for a bold and satisfying start to the day. With crispy cheese-lined tortillas and fresh toppings, these tacos are perfect for breakfast, brunch, or even a quick weeknight dinner.
Ingredients
For the Egg Mixture
- 8 large eggs
- 1/4 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Filling
- 1 tablespoon oil (such as canola)
- 9 ounces fresh Mexican-style chorizo, casings removed (about 4 links)
- 1 small red bell pepper, finely chopped (about 3/4 cup)
- 2 medium scallions, thinly sliced (about 1/3 cup)
- 1 medium jalapeño, stemmed, seeded if desired, finely chopped (about 2 tablespoons)
For the Tacos
- Fresh cilantro sprigs and thinly sliced jalapeño, for garnish
- 12 ounces pepper Jack cheese, shredded (about 3 cups)
- 8 taco-size (5-inch diameter) flour tortillas
For Serving
- Chopped fresh cilantro
- Hot sauce
Directions
1. Prepare the Egg Mixture
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
2. Cook the Chorizo and Vegetables
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
- Add chorizo, bell pepper, scallions, and chopped jalapeño.
- Cook, stirring occasionally and breaking the chorizo into smaller pieces, until the chorizo is fully rendered and the vegetables are softened, about 5 minutes.
3. Scramble the Eggs
- Reduce the heat to medium-low, and pour in the egg mixture.
- Cook, stirring and folding frequently with a flexible spatula, until the eggs form large, soft curds and are just set, about 3 minutes.
- Transfer the scrambled egg and chorizo mixture to a medium bowl, cover to keep warm, and set aside.
4. Prepare the Crispy Cheese Tortillas
- While the eggs cook, heat a medium nonstick skillet over medium heat.
- Arrange a few sprigs of cilantro and a few slices of jalapeño in the center of the skillet.
- Sprinkle 1/4 cup of shredded pepper Jack cheese over the garnish, forming a 6-inch cheese circle (small gaps are fine).
- Allow the cheese to melt and bubble, 30 seconds to 1 minute.
- Place one tortilla on top of the cheese, pressing down gently so it adheres.
- Sprinkle an additional 2 tablespoons of cheese evenly over the tortilla.
- Cook, undisturbed, until the bottom cheese layer turns golden brown and crispy and the top layer is mostly melted, about 2 to 3 minutes.
5. Assemble the Tacos
- Remove the skillet from the heat and let the tortilla cool slightly (about 30 seconds).
- Spoon a rounded 1/3 cup of the egg and chorizo mixture onto one side of the tortilla.
- Using a thin spatula, carefully lift underneath the crispy cheese layer, then fold the tortilla in half over the filling.
- Transfer the taco to a paper towel-lined plate to drain excess oil.
6. Repeat the Process
- Wipe the skillet clean with a paper towel and return it to medium heat.
- Repeat the process with the remaining cheese, tortillas, and egg mixture.
- If desired, once the eggs are finished cooking, use two skillets simultaneously to prepare the tortillas more quickly.
7. Serve and Garnish
- Sprinkle tacos with chopped fresh cilantro.
- Drizzle with hot sauce, if desired.
- Serve immediately while warm.
Serving Suggestions
These Chorizo Breakfast Tacos pair well with:
- Refried beans or black beans
- Fresh avocado slices or guacamole
- Mexican crema or sour cream
- A side of crispy hash browns or home fries
Storage and Reheating
- Refrigeration: Store leftover chorizo-egg filling in an airtight container for up to 3 days.
- Reheating: Warm the filling in a nonstick skillet over medium heat before assembling fresh tacos.
These Chorizo Breakfast Tacos offer a perfect combination of smoky chorizo, fluffy scrambled eggs, and crispy cheese tortillas. Whether you’re preparing them for a weekend brunch or an on-the-go breakfast, they are sure to impress.