These chorizo ​​breakfast tacos wrap delicious ingredients in a cheesy quesadilla

I have a very healthy obsession with tacos. If you were to ask me on any given day what I want for breakfast, lunch or dinner, the chances that I would suggest tacos for at least one of those meals is very high. I mean tacos are the perfect vessel for delicious ingredients. And typically it means a quick meal with little cleanup.

These breakfast tacos are my favorite taco recipe right now. The taco is a street-style corn tortilla. These tortillas are the smallest ones you can find at your local grocery store, and measure about 4 inches in diameter. I prefer this size, as they are the perfect two-bite mini taco, but you could use whatever size you want. I take two tortillas and add cheddar cheese between them and warm them in my cast iron, so that the cheese melts, and it’s like a mini quesadilla as the base for the taco.

The filling for these tacos is pork chorizo, hash browns, scrambled eggs, salsa verde and a sprinkle of cotija cheese on top. The chorizo ​​and hash browns are mixed together, and the salsa verde is made from scratch. Trust me when I say the way all of these flavors come together is nothing short of magical.


Chorizo ​​Breakfast Tacos

Preparation time: 30 minutes

Servings: 16 tacos

  • ½ cup cilantro
  • ½ cup of parsley
  • 2 scallions stalks
  • ½ jalapeño, de-seeded
  • 2 limes
  • ¼ cup avocado oil
  • Salt and pepper to taste
  • 32 corn tortillas, street-style size
  • 1 cup shredded cheddar cheese
  • 1 pound ground chorizo ​​sausage
  • 2 cups frozen hash browns
  • 6 eggs
  • 1 tablespoon butter
  • Cotija cheese
  • Mince the cilantro and parsley, thinly slice the scallion and fine dice the jalapeño.
  • Put in a small bowl; add the juice of one lime and avocado oil. Whisk for about 1 minute until everything is combined.
  • Add salt and pepper to taste. Set aside.
  • Slice remaining lime to use for garnish.
  • Heat a nonstick skillet over medium heat.
  • Add 2 teaspoons of shredded cheese between two tortillas.
  • Heat for 1 minute on each side in the skillet until the cheese is melted in the middle.
  • Repeat for remaining tortillas. Keep warm until you are ready to serve in an oven on the lowest heat setting, covered with a wet paper towel.
  • In the same nonstick skillet over medium heat, add the chorizo ​​and sauté until browned and crumbly, about 5 to 7 minutes.
  • Scoop chorizo ​​onto a paper-towel-lined plate, but don’t clean the skillet.
  • Add hash browns to the skillet and spread out to evenly cover the bottom.
  • Increase heat to medium high. Cook hash browns on the first side until golden brown, about 3 to 4 minutes. Flip hash browns and cook until golden brown on the second side.
  • Add chorizo ​​back to the skillet and mix in with hash browns.
  • Put hash browns and chorizo ​​in a bowl, cover with foil and place in the oven with the tortillas to keep warm.
  • In a small bowl, whisk together eggs.
  • In the same nonstick skillet over medium heat, add butter.
  • Add eggs into the skillet and scramble to your preferred doneness.
  • Assemble the tacos:
    • Start with a cheesy tortilla.
    • Add a scoop of chorizo ​​hash browns.
    • Top with a scoop of scrambled eggs.
    • Drizzle with salsa verde.
    • Sprinkle with cotija cheese.
    • Garnish with a slice of lime.
  • Serve warm and enjoy!

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