These chorizo breakfast tacos bring bold, savory flavor and a little heat—perfect for anyone who enjoys a spicy start to the day. Use the freshest eggs you can find for the best texture and taste.
Chorizo Breakfast Tacos
I first tasted these tacos in a small Mexican restaurant in West St. Paul, MN, back in 1997, and they’ve been a favorite ever since. Because they aren’t commonly found on fast-food or chain menus, I learned to make them at home so I could enjoy them any weekend morning.
The essential ingredient is fresh chorizo sausage that requires cooking—not the cured or smoked varieties. Fresh chorizo is widely available now at many grocery stores and local butcher shops, and for the most authentic flavor you can look for it at a local Carnicería (Mexican butcher).
When cooking, brown the chorizo well so the outside develops a bit of crispness—this adds texture and concentrates the flavors. Drain most of the excess fat but leave about a tablespoon in the pan to cook the eggs in. Fold the eggs into the sausage until just set for tender, flavorful filling.
A smear of warm refried beans on the tortilla creates a creamy base, while a spoonful of green salsa on one side and red salsa on the other adds bright contrast. Finish with a sprinkle of chopped cilantro and a little shredded cheddar if you like. The result is a balanced, satisfying breakfast with layers of spice, creaminess, and freshness.
These tacos pair nicely with coffee, fresh fruit, or something sweet like pancakes. They’re also forgiving to scale up for a crowd and make great leftovers—store filling and tortillas separately and reheat gently.
Below is a straightforward recipe to make four servings. Keep the ingredients simple and focus on quality: fresh chorizo, good eggs, and fresh cilantro make all the difference.
Chorizo Breakfast Tacos
No longer reserved for lunch or dinner, tacos make a brilliant breakfast when filled with spicy chorizo, soft scrambled eggs, and bright salsas.
10 minutes
10 minutes
20 minutes
Ingredients
- 8 large eggs
- 8 ounces fresh chorizo sausage (raw, not cured)
- 12 small corn tortillas
- 8 ounces refried beans
- 1/4 cup chopped cilantro
- 1/2 cup red salsa
- 1/2 cup green salsa
- 1/4 cup shredded medium cheddar cheese
Instructions
- Place the chorizo in a 12″ skillet over medium-high heat. Saute for about 5 minutes, stirring occasionally, until the edges of the sausage develop a little crispness.
- Carefully drain off excess fat, leaving roughly 1 tablespoon in the pan for flavor. If you removed the sausage to drain, return it to the skillet.
- Beat the eggs in a bowl, then pour them into the skillet over the cooked chorizo. Stir and fold the eggs into the sausage every 20–30 seconds to prevent sticking and ensure even cooking.
- When the eggs are fully cooked (about 4–6 minutes), remove the pan from heat and set aside.
- Heat the refried beans in a microwave-safe bowl on high for 90 seconds. Sprinkle the shredded cheddar on top, return to the microwave for 30 seconds more, then set aside.
- Warm the corn tortillas by placing them on a plate, covering with a damp towel, and microwaving on high for 1 minute.
- Assemble each taco: spread a thin layer of refried beans on the tortilla, add a 1–2 ounce portion of the egg-and-chorizo mixture, place a spoonful of green salsa on one side and red salsa on the other, then finish with a pinch of chopped cilantro.
- Serve immediately while warm. Enjoy!
Nutrition Information
Amount Per Serving:
Calories: 496
Saturated Fat: 12g
Cholesterol: 429mg
Sodium: 1646mg
Carbohydrates: 13g
Fiber: 3g
Sugar: 4g
Protein: 31g
Tips and variations: for milder tacos, use less spicy chorizo or drain more of the cooking fat. To stretch the filling, add sautéed peppers and onions. For a lighter option, serve with warmed whole-grain tortillas and a side of fresh salsa and sliced avocado. Leftover filling keeps well in the refrigerator for 3–4 days; reheat gently on the stove or in the microwave and warm tortillas separately before serving.