Mexican Breakfast Tacos Recipe
Introduction
Mexican Breakfast Tacos are a delicious and hearty way to start your day. Filled with flavorful chorizo, tender potatoes, and fluffy eggs, these tacos bring a perfect balance of savory ingredients wrapped in warm corn tortillas.
Ingredients
- 1 tablespoon Butter
- 1 Green Bell Pepper
- 1 Onion
- 1.5 pounds Mexican Chorizo
- 1 Potato
- 12 Eggs
- 1/2 bunch Fresh Cilantro
- 1 splash Milk
- Salt to taste
- Ground Black Pepper to taste
- 2 cups Shredded Mexican Cheese Blend
- 1 pinch Shredded Mexican Cheese Blend
- Hot Sauce to taste
- Frying Oil as needed
- 1 package White Corn Tortillas
- Fajita Seasoning to taste
Instructions
- Step 1: In a deep pan, melt the butter over medium heat. Add the chopped green bell pepper and onion, then cook until softened.
- Step 2: Add the Mexican chorizo to the pan. Press down, stir, and cover to cook until browned to a dark burgundy color.
- Step 3: Add diced potato to the pan. Toss to combine, cover, and cook until the potatoes are tender.
- Step 4: In a bowl, whisk together the eggs, chopped fresh cilantro, a splash of milk, salt, black pepper, a pinch of shredded cheese, and your favorite hot sauce.
- Step 5: Once the potatoes are cooked, pour the egg mixture into the pan with the chorizo and potatoes. Stir and cook until the eggs are fully set. Cover and set aside.
- Step 6: In a shallow pan, heat frying oil over medium heat. Add fajita seasoning to the hot oil, then place a white corn tortilla in the pan.
- Step 7: Fry the tortilla until it starts browning, then flip it over. Using tongs, fold the tortilla in half and continue frying until golden and slightly crispy.
- Step 8: Assemble the tacos by filling the folded tortillas with the egg and chorizo mixture. Top with shredded Mexican cheese blend and chopped cilantro.
Tips & Variations
- For extra flavor, warm the tortillas briefly in a dry skillet before frying.
- Swap out the Mexican cheese blend for queso fresco or crumbled cotija for a different texture.
- Add diced jalapeños or a dash of smoked paprika for a spicier twist.
- Use sweet potatoes instead of regular potatoes for a subtle sweetness.
Storage
Store any leftover taco filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until heated through. For best texture, warm tortillas separately before assembling tacos again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these tacos vegetarian?
Yes, simply replace the chorizo with seasoned crumbled tofu, tempeh, or sautéed vegetables to keep the filling flavorful and hearty.
What type of chorizo should I use?
Use fresh Mexican chorizo, which is usually sold raw and requires cooking. It has a bold, spicy flavor that’s perfect for these breakfast tacos.
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Mexican Breakfast Tacos Recipe
- Total Time: 45 minutes
- Yield: 8–10 tacos 1x
Description
Delicious and hearty Mexican Breakfast Tacos featuring sautéed chorizo, potatoes, and eggs cooked together with fresh cilantro and cheese, served in crispy fried corn tortillas seasoned with fajita spices. A perfect savory start to your day with bold flavors and satisfying textures.
Ingredients
Filling
- 1 tablespoon Butter
- 1 Green Bell Pepper, diced
- 1 Onion, diced
- 1.5 pounds Mexican Chorizo
- 1 Potato, peeled and diced
- 12 Eggs
- 1/2 bunch Fresh Cilantro, chopped
- 1 splash Milk
- Salt, to taste
- Ground Black Pepper, to taste
- 1 pinch Shredded Mexican Cheese Blend
- Hot Sauce, to taste
Tortillas
- Frying Oil, as needed
- 1 package White Corn Tortillas
- Fajita Seasoning, to taste
- 2 cups Shredded Mexican Cheese Blend (for topping)
- Chopped Fresh Cilantro, for garnish
Instructions
- Sauté Vegetables: In a deep pan, melt the butter over medium heat. Add the diced green bell pepper and onion. Cook until softened and fragrant, about 5-7 minutes.
- Cook Chorizo: Add the Mexican chorizo to the pan. Press down lightly, stir occasionally, and cover to allow the chorizo to cook through. Brown it until it reaches a deep burgundy color, stirring as needed.
- Add Potatoes: Stir in the diced potatoes and toss to combine. Cover and cook until the potatoes are tender, about 10-15 minutes, stirring occasionally to prevent sticking.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, chopped fresh cilantro, a splash of milk, salt, black pepper, a pinch of shredded Mexican cheese blend, and hot sauce to taste.
- Cook Eggs with Filling: Once the potatoes are tender, pour the egg mixture into the pan with the chorizo and vegetables. Stir gently to combine and cook until the eggs are fully set, covering the pan to help cook evenly.
- Fry Tortillas: In a shallow pan, heat frying oil over medium-high heat. Add fajita seasoning to the hot oil for flavor. Fry one corn tortilla at a time until it starts to brown, then flip it over.
- Shape Tortillas: Using tongs, fold the frying tortilla in half and continue frying until golden and crispy on both sides. Remove and drain on paper towels. Repeat for remaining tortillas.
- Assemble Tacos: Fill each fried tortilla with a generous spoonful of the chorizo, potato, and egg filling. Top with shredded Mexican cheese blend and chopped fresh cilantro. Serve immediately, optionally with extra hot sauce.
Notes
- Use fresh corn tortillas for best flavor and texture.
- Adjust hot sauce quantity to your preferred spice level.
- You can substitute Mexican chorizo with a milder sausage if preferred.
- For a lower fat version, reduce oil used for frying tortillas or consider warming them instead of frying.
- Leftovers can be stored in the fridge for up to 2 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Keywords: Mexican breakfast tacos, chorizo tacos, breakfast recipe, tacos with eggs and chorizo, fried corn tortillas, Mexican cheese tacos
