Chorizo Breakfast Tacos
Chorizo Breakfast Tacos are made with the delicious combination of fluffy scrambled eggs, Mexican chorizo, and diced poblano pepper. These tacos are easy to make and something the whole family will love! Top with grated cotija cheese, hot sauce, or avocado pico de gallo for the ultimate breakfast or brunch!
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!
Tried this recipe?Let us know how it was!