Chorizo Breakfast Tacos
Chorizo Breakfast Tacos are made with the delicious combination of fluffy scrambled eggs, Mexican chorizo, and diced poblano pepper. Top with grated cotija cheese, hot sauce, or avocado pico de gallo for the ultimate breakfast or brunch! These tacos are easy to make and something the whole family will love!
This post may contain affiliate links. Please read my disclosure policy.
My family loves egg breakfasts, but they get especially excited when I make these Chorizo Breakfast Tacos! Partly because they’re tacos, a food group in our house, and also because my kids love chorizo!
In San Diego, where I’m from, you can get chorizo in tacos, burritos, breakfast burritos, nachos, and quesadillas from glorious taco shops, which are thankfully, on every street corner.
We’re not in Kansas San Diego anymore, Toto, so we make it ourselves at home – which is not only easy, but cheaper and healthier too.
For these Breakfast Tacos, we cook chorizo in a pan with a poblano pepper. Add your scrambled egg mixture to the pan and cook until your eggs are done.
Garnish with chopped cilantro and grate a little cotija cheese (a slightly salty Mexican cheese) on top in addition to your favorite salsa or hot sauce. So good!
What is Mexican chorizo?
Unlike Spanish chorizo, a hard, cured sausage, Mexican chorizo is a well-seasoned, raw ground meat that needs to be cooked.
You can find Mexican chorizo made out of beef, pork, poultry, and even a plant-based version made from soy.
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Mexican chorizo
- Poblano pepper
- Eggs
- Milk
- Cilantro
- Cotija cheese
- Salt & pepper
I like my scrambled eggs well done, but feel free to make soft scrambled eggs if that floats your boat!
How to serve breakfast tacos?
Whether you serve these chorizo tacos for breakfast, brunch, or dinner, they are great with typical Mexican sides like Smoky Slow Cooker Mexican Black Beans, Mexican rice, or Pickled Mexican Hot Carrots.
The tacos shown in the pictures are accompanied by Avocado Pico de Gallo, but sometimes I’ll serve them with Roasted Tomatillo Avocado Salsa or Chile de Arbol Tomatillo Salsa.
These Chorizo Breakfast Tacos are fun to customize with your favorite toppings! Some of our favorites are:
- Fiery Habanero Hot Sauce
- Chopped cilantro
- Sliced scallions
- Avocado Pico de Gallo (pictured below)
- Pickled jalapeno slices
Variations
- Corn tortillas can be used instead of flour tortillas. Because they’re smaller, you may end up with more tacos.
- Feel free to substitute cheddar, pepper jack, or your favorite cheese in place of Cojita. Cotija does add a nice touch of saltiness though.
- If you like heat, I often add a diced jalapeno to the pan with the chorizo and poblano. You can also add a chopped chipotle from a can of chipotles in adobo to the scrambled egg mixture.
- I have used oat milk to make the scrambled eggs with great success!
Flavorful Eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
NOTES:
- Because of all the spices and seasonings in chorizo, it is normal for it to still be orange/reddish when it’s done cooking.
- Mexican chorizo can be found in different areas of the grocery store, so if you don’t find it, check other areas. It’s often found in the specialty sausage case, the refrigerated Hispanic case, and sometimes near the cheese aisle.
- Need a fun taco serving set with taco holders, salsa spoons, and a gorgeous bowl? I got this one from Amazon and love it!
Chorizo Breakfast Tacos
Equipment
- large non-stick skillet
- Mixing bowl
- rubber spatula
Ingredients
- 1 lb. Mexican chorizo
- 1 poblano pepper diced
- 12 eggs
- 1/2 cup milk
- 1/2 tsp. sea salt
- black pepper to taste
- chopped cilantro optional garnish
- 16 taco-sized flour tortillas
- grated cotija cheese to taste
Optional toppings
- hot sauce
- Avocado Pico de Gallo (link to recipe in post)
- Salsa
Instructions
- Add chorizo and poblano to a large non-stick skillet and cook over medium to medium-high heat for approximately 10 minutes, breaking up the chorizo into small pieces and stirring often.
- To a mixing bowl, add the eggs, milk, sea salt, and your desired amount of black pepper and whisk the mixture together.
- Pour the egg mixture into the pan with the chorizo and cook until your desired amount of doneness, using a rubber spatula to stir the eggs. Some people like soft scrambled eggs, and some people like hard scrambled with no shine whatsoever, so cooking times will vary. If using cilantro, scatter chopped cilantro over the eggs.
- Either in the microwave or on the stove, warm tortillas so they are pliable. Once scrambled eggs are done, add chorizo/egg mixture to a warm tortilla, add grated cotija cheese and your favorite toppings. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
Flavorful Eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
My family loved these!
Wow! Thank you! Glad you enjoyed them!