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Chorizo, cheesy eggs, fresh tortillas, and lightly tangy crema make these delicious spicy egg and chorizo breakfast tacos a hearty, flavorful meal your family will love!
Spicy Breakfast Tacos
There is nothing that wakes me up better on a rough morning than a delicious, comforting, hearty– and spicy– meal.
I love chilaquiles, chorizo burritos, and skillets full of spicy sausage- but I don’t often make breakfast tacos.
Until now.
I don’t know if I was living under a rock, but I hand’t come across uncooked tortillas in the grocery store before. Sure, I’ve made my own tortillas from scratch- and they were delicious- but let’s face it – when you’re nursing a wicked hangover or dealing with early morning grumpiness, making your own tortillas fresh just isn’t going to happen.
So when I stumbled across some at Walmart (this post isn’t sponsored, I promise — I am just giddy about finding pre-made, preservative free stuff) I was super stoked to try out a delicious, smaller take on a local burrito joint’s delicious cheesy, egg-y, chorizo packed tacos.
My husband and I couldn’t believe the difference freshly cooked tortillas made. I’ve always loved corn tortillas, but let’s face it- they get super dry. It was so easy to toss the uncooked tortillas on a cast iron skillet pan, let them heat (and get puffy!!!), flip them, and then serve up a bunch of delicious food into them. They are most definitely worth the extra steps- and they help cut down on the amount of preservatives you’re taking in!
I found TortillaLand uncooked corn tortillas at Walmart in the Hispanic foods refrigerated section (with the chorizo and Crema Mexicana in this recipe as well- no searching all over!)
Spicy Egg and Chorizo Breakfast Tacos
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Spicy Breakfast Tacos
Ingredients
- 8 fresh tortillas
- 9 oz pork chorizo
- 1 tbsp butter
- 8 eggs vigorously beaten
- ½ cup shredded sharp cheddar cheese
- ½ cup crema mexicana
- 1 tomato diced into small cubes
- 1 bunch green onions diced
Instructions
For the tortillas:
- Heat a large cast iron or nonstick skillet on low, and heat tortillas in batches while cooking chorizo and eggs.
- Cook them by adding to skillet, letting them puff a bit, and then removing when slightly browned.
- If you want a firmer tortilla, hang from oven racks to create a taco shape (I prefer softer corn shells that have a bit of give, so I just keep them in foil and cook them in batches while I cook the rest of the meal).
For the filling:
- Place in foil to keep hot while making eggs.
- In a large heavy pan, brown chorizo.
- Drain off fat.
- At this point, you can either cook the eggs with the chorizo for more flavor, or make them in a separate pan. If in a separate pan, heat a heavy nonstick pan on medium high and add a dash of olive oil to the pan, swirl.
- Add eggs to hot pan.
- Add cheese to eggs, stir.
- Keep stirring eggs to prevent from sticking and burning- this will also keep them fluffy.
- When eggs are set, but still just a touch runny, remove from heat (they will continue to cook and become firm- this helps to not overcook them).
- Add eggs and chorizo to tacos, and top with diced tomato, green onion, and crema mexicana, to taste.
Perfect photos, simple ingredients; great meal. Thank you for sharing and have a pleasant day !