This is one of our favorite breakfasts lately. These chorizo breakfast tacos are tortillas filled with scrambled eggs cooked with chorizo sausage and served with pico de gallo. They are so delicious and comforting. Fresh tomato Mexican salsa takes them over the top!
Another amazing dish with chorizo sausage that we love are these chickpeas with chorizo in spicy tomato sauce.
This dish is based on chorizo breakfast tacos that we’ve eaten during our holiday in Key West in a place called Rams Head Southermost on 804 Whitehead St. Actually, we wanted to eat the breakfast in a very popular place called Blue Heaven, but we’ve learned upon arrival that the waiting time for the table is a minimum of 1 hour! We were too hungry to wait!
We’ve found another restaurant nearby and I’m so happy we did. The food was really good and the service so helpful. They restaurant was full but the staff was still were able to find a table for as and serve us breakfast although it was already 12 o’clock (among other reasons, we really couldn’t find a parking spot!). Besides this dish we’ve also eaten chocolate cake and key lime pie which were also amazing.
Ingredients:
Chorizo sausage – adds an amazing flavor to the eggs. You can use either Spanish or Mexican chorizo for this dish. I used Spanish chorizo.
Spanish chorizo vs Mexican chorizo: Spanish chorizo is made from chopped pork meat, while Mexican chorizo is made from ground meat and is sold raw (it’s not cured, which means it must be cooked before eating it). Spanish sausage is made with smoked paprika and the Mexican with spicy red peppers.
What is Spanish chorizo sausage? It’s spicy and smoky pork sausage. It’s cured, which means it has been aged for several weeks so it doesn’t need to be cooked before eating it. It’s often served as a part of a meat tray or tapas (Spanish appetizers). Spanish chorizo can be either spicy or sweet – I used spicy for this recipe.
Instead of chorizo, you can use another sausage that you like, like andouille. I wouldn’t use any mildly-spiced sausage or Italian-style sausage – the flavor is just too different. Just bear in mind that chorizo sausage is really aromatic and bold-flavored so it will be hard to duplicate its flavor.
Note about the tomatoes: for pico de gallo it’s best to use good quality, ripe, summer tomatoes that are meaty and not very juicy. If these tomatoes are not in season yet, just use any tomatoes you have on hand and squeeze out as much moisture as possible from them.
Instead of pico de gallo, you can use Mexican-style tomato salsa.
Traditionally, the jalapeño peppers are one of the ingredients for pico de gallo. I didn’t add any because my kid doesn’t like them. Feel free to add any hot peppers that you like. For this amount, I would use 1 small jalapeno pepper with seeds and membranes removed. If you want a spicier condiment, leave out the seeds and membranes or use a hotter chili pepper, like serrano pepper.
Step-by-step instructions:
These are complete instructions with step-by-step photos showing how to make this dish. Scroll down for printable recipe card with the ingredient list.
Start with pico the gallo
Peel and core 1 lb (450g) tomatoes. Squeeze the juice and seeds out of the tomatoes (you can use them for other dishes), for this condiment you will need only the tomato flesh. Chop the tomato flesh, squeeze the tomatoes once again with your hands and add to a bowl. You should have about 1 cup of chopped tomato flesh.
Finely chop the cilantro so that you have 2 Tbsp and 1/2 small onion, add to the tomatoes.
Season with 1-2 Tbsp of lime juice (limes vary in their acidity) and salt and pepper to taste, mix until combined. Set aside.
Next, make the chorizo scrambled eggs
- Cut 3.5 oz (100g) chorizo into small pieces and add to a cold pan. This is about 1 cup of chopped chorizo sausage.
- Heat over medium-high heat until the chorizo is browned and crispy and has released lots of fat. Stir the chorizo from time to time making sure it doesn’t stick to the pan and it’s browned and crispy on all sides.
3. In the meantime, beat 6 large eggs with 1/4 cup of milk, until smooth, season with salt and pepper to taste.
4. Transfer the chorizo to a plate lined with paper towels to drain excess fat. Clean the pan with paper towels reserving about 1 teaspoon of fat.
If you want to reserve the chorizo fat (which is very aromatic) and add it to other dishes just strain the cooked chorizo through a fine-mesh strainer and reserve the fat (store it in the fridge). You can use the fat to season other dishes, to cook potatoes etc.
5. Add the eggs to the pan and cook, stirring from time to time. When the eggs are half set, add the chorizo back to the pan.
6. Stir until combined and the eggs are set or just slightly ‘wet’ (depens on how you like your scrambled eggs).
Take the pan off the heat and immediately transfer the scrambled eggs to a plate (so they won’t overcook in the pan).
Assemble breakfast tacos
- Clean the pan with paper towels and warm up 4 small tortillas on both sides until warm and slightly brown (I like to add a small amount of oil and cook the tortillas with oil, this is optional).
- Fill the tortillas with scrambled eggs with chorizo, sprinkle each taco with 1/4 of shredded cheese.
- Serve with pico de gallo.
Enjoy!
Other recipes using tortillas you may like:
- Fish tacos with mango salsa
- Broccoli cheddar quesadillas
- Sheet Pan Chicken Fajitas
- Crispy chicken wrap with spicy tomato salsa
- Chicken quesadilla recipe with mushroom bell pepper and corn
- Breakfast quesadilla
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Chorizo Breakfast Tacos
Ingredients
tacos:
- 4 small tortillas 8-inch/20cm
- 3.5 oz chorizo (100g) 1 cup chopped chorizo, I used Spanish chorizo
- 6 large eggs
- 1/4 cup milk
- salt and pepper to taste
- 1/4 cup grated cheddar
pico de gallo:
- 1 lb tomatoes (450g)
- 1/2 small onion white or red
- 2 tablespoons chopped cilantro
- 1-2 tablespoons lime juice
- salt and pepper to taste
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
Start with the pico de gallo:
- Peel and core the tomatoes. Squeeze the juice and seeds out of the tomatoes (you can use it for other dishes*), for this condiment you will need only the tomato flesh. Chop tomato flesh, squeeze the tomatoes once again with your hands, and add to a bowl. You should have about 1 cup of chopped tomato flesh.
- Finely chop cilantro and onion, add to the tomatoes.
- Season with the lime juice (limes vary in their acidity) and salt and pepper to taste, mix until combined. Set aside.
Make the scrambled eggs with chorizo:
- Cut the chorizo into small pieces and add to a cold pan. Heat over medium-high heat until the chorizo is browned and crispy and has released lots of fat. Stir the chorizo from time to time making sure it doesn't stick to the pan and it's browned and crispy on all sides. Transfer chorizo to a plate lined with paper towels to drain excess fat*. Clean the pan with paper towels reserving about 1 teaspoon of fat.
- In the meantime, beat the eggs with milk, until smooth, season with salt and pepper to taste.
- Add the eggs to the pan and cook, stirring from time to time. When the eggs are half set, add the chorizo back to the pan, stir until just combined and the eggs are set. The eggs should be soft, creamy, and not dry.
- Take the pan off the heat and immediately and transfer the scrambled eggs to a plate (so they won't overcook in the pan).
- Clean the pan with paper towels and warm up the tortillas in the pan, on both sides until warm and slightly brown (I like to add a small amount of oil and cook the tortillas with oil, this is optional).
Assemble tacos:
- Fill the tortillas with scrambled eggs with chorizo, sprinkle with cheese.
- Serve with pico de gallo.
- Enjoy!
Notes
- How to use up leftover juice from the tomatoes: you can add it to any dish where you’re using crushed/canned tomatoes, like any kind of tomato sauce or stew with tomatoes. If you’re not planing making such a dish in the next couple of days, you can freeze the juice.
- Note about the tomatoes: for pico de gallo it’s best to use good quality, ripe, summer tomatoes that are meaty and not very juicy. If these tomatoes are not in season yet, just use any tomatoes you have on hand and squeeze out as much moisture as possible out of them.
- If you want to reserve the chorizo fat (which is very aromatic) and add it to other dishes just strain the cooked chorizo through a fine-mesh strainer and reserve the fat (store it in the fridge). You can use the fat to season other dishes, to cook potatoes etc.
- If you want this dish to be even quicker, serve it with store-bought tomato salsa.
- Instead of chorizo, you can use another sausage that you like, like andouille. I wouldn’t use any mildly-spice sausage or Italian-style sauce (the flavor is just too different). Just bear in mind that chorizo is a Mexican / Spanish pork sausage that is really aromatic and boldly flavored so it will be hard to duplicate its flavor.
- Traditionally, the jalapeño peppers are one of the ingredients for pico de gallo. I didn’t add any because my kid doesn’t like them. Feel free to add any hot peppers that you like. For this amount, I would use 1 small jalapeno pepper with seeds and membranes removed. If you want a spicier condiment, leave the seeds and membranes or use a hotter chili pepper, like serrano pepper.
- Calories = 1 serving (1/2 of the recipe). This is only an estimate! This dish has probably less calories than stated because we don’t use all the chorizo fat, some of it is discarded. I wasn’t unfortunately sure how to calculate that (these calories include whole chorizo sausage). The calories are calculated by means of a free internet calorie calculator.
No Comments