Mexican Breakfast Tacos with Chorizo and Eggs Recipe

Introduction

Start your day with these flavorful Mexican Breakfast Tacos filled with spicy chorizo, fluffy eggs, and fresh pico de gallo. They are quick to prepare and perfect for a satisfying morning meal with a delicious Mexican twist.

Ingredients

• 2 tomatoes, deseeded and diced
• 1/2 red onion, diced
• 2 tbsp lime juice (about 1 lime, adjust to taste)
• 1 tbsp olive oil
• 2 tbsp coriander/cilantro leaves
• 1/2 tsp salt
• Black pepper, to taste
• 1 tbsp olive oil
• 7 oz / 200g Mexican or raw Spanish chorizo, removed from casings
• 2 garlic cloves
• 2 bird’s eye chilies, deseeded and finely chopped (adjust to taste)
• 1 small onion (brown, yellow, or white)
• 4 large eggs, lightly whisked (or 6 small eggs)
• 1 tbsp milk
• 3/4 tsp salt
• Black pepper, to taste
• 4 small tortillas (corn or flour, about 6″ / 12 cm rounds)
• Cotija or feta cheese, crumbled
• Avocado, diced
• Cilantro/coriander leaves for garnish

Instructions

1. Step 1: Combine the tomatoes, red onion, lime juice, olive oil, coriander, and black pepper in a bowl. Set this pico de gallo mixture aside while you prepare the rest of the breakfast.
2. Step 2: Heat 1 tablespoon of olive oil in a non-stick frying pan over high heat. Add the chorizo, breaking it up with a spoon, and cook until browned. Remove the chorizo to a bowl, draining excess fat but leaving enough in the pan to cook the eggs.
3. Step 3: Reduce the heat to medium. Add the garlic, bird’s eye chilies, and chopped onion to the pan. Sauté for 2 to 3 minutes until the onion is translucent and just starting to turn golden.
4. Step 4: Add the whisked eggs and milk to the pan. Stir slowly with a wooden spoon until the eggs begin to set but are still slightly wet. Remove the pan from the heat as the eggs will continue cooking off the stove. Stir in 3/4 teaspoon salt and black pepper to taste.
5. Step 5: Warm the tortillas according to package instructions, either in the microwave or oven.
6. Step 6: Add 1/2 teaspoon salt to the pico de gallo and toss to combine.
7. Step 7: To assemble, place some scrambled eggs on each tortilla, then top with cooked chorizo and a spoonful of pico de gallo. Garnish with crumbled cotija or feta cheese, diced avocado, and extra cilantro leaves.

Tips & Variations

• For a milder heat, reduce or omit the bird’s eye chilies.
• Use flour tortillas for a softer taco or corn tortillas for a traditional flavor.
• Substitute cotija cheese with feta if you prefer a creamier texture.
• Add a splash of hot sauce or salsa for extra spice.
• Try adding refried beans or sliced radishes for more texture and flavor.

Storage

Store any leftover tacos components separately in airtight containers in the refrigerator for up to 2 days. Reheat eggs and chorizo gently in a pan to avoid overcooking, and warm tortillas before assembling. Avoid storing assembled tacos, as the tortillas can become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos ahead of time?

You can prepare the chorizo, scrambled eggs, and pico de gallo in advance and store them separately. Assemble the tacos just before serving for the best texture and flavor.

What type of chorizo should I use?

Mexican or raw Spanish chorizo works best in this recipe. Remove it from the casing before cooking. Avoid pre-cooked chorizo, as it won’t provide the best texture or flavor.

Mexican Breakfast Tacos with Chorizo and Eggs Recipe

Print Recipe

★★★★★

4.5 from 60 reviews

These authentic Mexican Breakfast Tacos featuring spicy chorizo and fluffy scrambled eggs are a flavorful and satisfying way to start your day. Topped with fresh pico de gallo, creamy avocado, and crumbled cotija cheese, these tacos combine vibrant textures and bold flavors for a traditional breakfast experience.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 small tacos 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Pico de Gallo

• 2 tomatoes, deseeded and diced
• 1/2 red onion, diced
• 2 tbsp lime juice (about 1 lime, adjust to taste)
• 2 tbsp coriander/cilantro leaves
• 1/2 tsp salt (added later)
• Black pepper to taste

Chorizo and Eggs

• 1 tbsp olive oil
• 7 oz / 200g Mexican or raw Spanish chorizo, removed from casings
• 2 garlic cloves, minced
• 2 bird’s eye chilies, deseeded and finely chopped (adjust to taste)
• 1 small onion (brown, yellow, or white), diced
• 4 large eggs, lightly whisked (or 6 small eggs)
• 1 tbsp milk
• 3/4 tsp salt
• Black pepper to taste

To Serve

• 4 small tortillas (corn or flour, approximately 6″ / 12 cm rounds)
• Cotija or feta cheese, crumbled
• 1 avocado, diced
• Cilantro/coriander leaves for garnish

Instructions

1. Prepare Pico de Gallo: In a bowl, combine the diced tomatoes, diced red onion, lime juice, and coriander/cilantro leaves. Do not add salt yet. Set this mixture aside to allow the flavors to meld while you proceed with the rest of the recipe.
2. Cook the Chorizo: Heat 1 tablespoon of olive oil in a non-stick frying pan over high heat. Add the chorizo, breaking it up with a spoon, and cook until browned and cooked through. Once done, transfer chorizo to a bowl. Drain excess fat from the pan, leaving a little to cook the eggs.
3. Sauté Aromatics and Cook Eggs: Reduce the heat to medium. Add minced garlic, chopped bird’s eye chilies, and diced onion to the pan. Sauté for 2 to 3 minutes until the onion becomes translucent and starts to turn golden. Pour in the lightly whisked eggs and milk, stirring slowly with a wooden spoon. Cook until the eggs begin to set but are still slightly wet. Remove from heat to prevent overcooking as the eggs will continue to cook in the residual heat. Season with 3/4 teaspoon salt and black pepper to taste.
4. Warm Tortillas: Warm the tortillas in the microwave or oven following the package instructions so they are pliable and heated through.
5. Season Pico de Gallo: Add 1/2 teaspoon salt to the pico de gallo mixture and toss well to combine and balance the flavors.
6. Assemble Tacos: Place a portion of the scrambled eggs on each warm tortilla. Top with cooked chorizo, followed by a generous spoonful of pico de gallo. Garnish with crumbled cotija or feta cheese, diced avocado, and fresh cilantro or coriander leaves. Serve immediately for best flavor and texture.

Notes

• Use Mexican or raw Spanish chorizo for authentic flavor; cooking it properly ensures it’s fully rendered and safe.
• Adjust the number of bird’s eye chilies based on desired spice level.
• Warming tortillas prevents cracking and makes them easier to fold.
• Pico de gallo can be made ahead and refrigerated to allow flavors to develop.
• For a lower fat version, drain chorizo fat thoroughly and use egg whites only or reduce the egg yolks.

Keywords: Mexican breakfast tacos, chorizo and eggs, pico de gallo tacos, Mexican brunch recipe, spicy chorizo tacos, easy breakfast tacos