Chorizo Breakfast Tacos

How to Make Chorizo Breakfast Tacos

1. 1

   Step 1: Brown the chorizo and onions

   Heat a 10-inch skillet over medium and add the fresh chorizo, breaking it up with a spatula. After 3 minutes, stir in the finely chopped onion and continue to cook until the meat is golden and the onion is soft, about 4–5 minutes; drain off excess fat if the pan seems too greasy. I like to leave a little fat for flavor — it layers into the eggs beautifully later.

   For this step

   • 12 ozFresh Mexican chorizo (uncased)
   • 1/2 mediumSmall white onion, finely chopped
   
2. 2

   Step 2: Reduce heat and prep eggs

   Turn the heat to low and give the chorizo a quick taste to adjust seasoning — chorizo is often plenty spicy and salty, so you might not need more. While the skillet rests on low, crack the eggs into a bowl and whisk until blended with the milk for a tender scramble.
   
3. 3

   Step 3: Scramble eggs with chorizo

   Pour the whisked eggs into the skillet over low heat, stirring gently to combine with the chorizo and onions. Cook slowly, folding the mixture until eggs are just set but still moist, about 2–3 minutes; remove from heat to prevent overcooking. This low-and-slow step is my secret for soft, custardy eggs that pair perfectly with spicy chorizo.

   For this step

   • 8 largeLarge eggs
   • 2 tbspWhole milk
   
4. 4

   Step 4: Warm the tortillas

   While the eggs finish, warm the corn tortillas in a dry skillet over medium for 20–30 seconds per side or wrap in foil and heat in a 350°F oven for 8–10 minutes. Keep them covered with a towel so they stay pliable and ready for stacking.

   For this step

   • 8 countSmall corn tortillas
   
5. 5

   Step 5: Assemble and garnish

   Divide the chorizo-scrambled eggs among the warmed tortillas, then top each taco with crumbled queso fresco, chopped cilantro, slices of avocado, and a generous squeeze of lime. Serve immediately; I always put salsa on the table so everyone can customize the heat.

   For this step

   • 1/2 cupCrumbled queso fresco
   • 1/4 cupFresh cilantro, chopped
   • 1 wholeFresh lime
   • 1 mediumRipe avocado, sliced

1. Heat a 10-inch skillet over medium and add the fresh chorizo, breaking it up with a spatula. After 3 minutes, stir in the finely chopped onion and continue to cook until the meat is golden and the onion is soft, about 4–5 minutes; drain off excess fat if the pan seems too greasy. I like to leave a little fat for flavor — it layers into the eggs beautifully later.
2. Turn the heat to low and give the chorizo a quick taste to adjust seasoning — chorizo is often plenty spicy and salty, so you might not need more. While the skillet rests on low, crack the eggs into a bowl and whisk until blended with the milk for a tender scramble.
3. Pour the whisked eggs into the skillet over low heat, stirring gently to combine with the chorizo and onions. Cook slowly, folding the mixture until eggs are just set but still moist, about 2–3 minutes; remove from heat to prevent overcooking. This low-and-slow step is my secret for soft, custardy eggs that pair perfectly with spicy chorizo.
4. While the eggs finish, warm the corn tortillas in a dry skillet over medium for 20–30 seconds per side or wrap in foil and heat in a 350°F oven for 8–10 minutes. Keep them covered with a towel so they stay pliable and ready for stacking.
5. Divide the chorizo-scrambled eggs among the warmed tortillas, then top each taco with crumbled queso fresco, chopped cilantro, slices of avocado, and a generous squeeze of lime. Serve immediately; I always put salsa on the table so everyone can customize the heat.