Tacos for breakfast? Please, say no more.
Well, technically I have to say a little more, but you know where I’m going with this… I don’t know that I’ve ever met anyone that didn’t like tacos. Does that person even exist?
Anyway, the only thing better than having tacos for lunch or dinner is having tacos for breakfast. And my favorite breakfast tacos are these chorizo-potato tacos. These tacos would be great with regular sausage or bacon, but the chorizo adds so much extra flavor to the potatoes and veggies. For this recipe, you want to get your hands on Mexican chorizo. There are two kinds of chorizo- Mexican and Spanish and there is quite a difference between the two. The difference is not so much in flavor, but texture. Mexican chorizo is soft and ground while Spanish chorizo is hard like a pepperoni and can only be diced or sliced.
To make these tacos, start by heating one tsp of EVOO in a large skillet over medium-high heat. Add the chorizo and break it up as it cooks. This can take a bit of elbow grease. Cook it until the chorizo is cooked through and crispy. Remove it to a paper towel-lined plate to catch the excess grease. Leave 1-2 Tbsp of the chorizo grease in the skillet and dispose of the rest.
To the skillet (with the chorizo grease) over medium-high heat, add the potatoes, bell pepper, onions, garlic and jalapeño. Season with salt and pepper. Push the potatoes and veggies into a single layer so that the potatoes can develop a good crunch. Let them sit for a minute or two in between stirring. Cook until the potatoes are soft on the inside and crunchy on the edges. **The key is to have the potatoes cut into a small dice** Try and have you veggies all about the same size (including the potatoes) so that they cook as evenly as possible.
While the potatoes and veggies are cooking, add the butter to a medium-sized skillet over medium heat and cook the eggs.
Once the potatoes and veggies are cooked, add the chorizo back to the skillet.
Then add the eggs to the skillet and mix well to combine.
Next, top it with some cheese and give it a stir. I had a ton of preshredded Mexican blend cheese, but feel free to use whatever you like. Cheddar or Pepper Jack would also be good here. Give the cheese a stir. You want it to melt and bind everything together. That way, stuff isn’t falling out of your taco all over the place.
To serve: spoon about 1/4 cup of the chorizo-potato filling onto a corn tortilla. You’ll want to warm the tortilla first and generally there are 2 methods of doing so. The first way to warm up corn tortillas is to place a stack of about 6-8 at a time on a plate and cover them with a damp paper towel. Heat them in the microwave for about 30 seconds. Or the second way (I prefer this method)- turn on one of you gas burners and set the corn tortilla directly onto the burner grate. Cook it for about 30 seconds per side, letting it char slightly around the outsides. Now top with desired toppings- I’d recommend any of these- Salsa, sour cream, fresh cilantro or sliced avocado.
Full disclaimer: when I made this, I actually doubled the ingredients because I wanted leftovers. This is fantastic simply out of a bowl (or the skillet 😉) and makes excellent breakfast meal prep. While these tacos pack quite a punch in the flavor department, they are surprisingly light in calorie department. For 2 tacos (including the cheese and the tortilla) they are about 365 calories, 19.8 g of fat, 33.4 g of carbs and 15.3 g of protein. Should you choose to eat this without the tortillas (💔), they bump down to 265 calories, 18.3 g of fat, 13.4 g of carbs and 13.3 g of protein.
Enjoy!
| Prep Time | 5 Minutes |
| Cook Time | 25 Minutes |
| Servings |
Tacos
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- 8 Oz Mexican Chorizo
- 2 Small-Medium Yukon Gold Potatoes, diced
- 1 Small Green Bell Pepper, diced
- 1 Small Jalapeño, diced
- 1/2 Yellow Onion, diced
- 1 Garlic Clove, minced
- 4 Large Eggs, whisked
- 1 Cup Shredded Cheese
- Salt and Pepper
- 12 Corn Tortillas
- 1 Tbsp Unsalted Butter
- 1 Tsp EVOO
- Optional Toppings: Salsa, Sour Cream, Avocado, Fresh Cilantro
Ingredients
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- Add EVOO to a large skillet over medium-high heat and add chorizo. Cook chorizo until crispy and cooked through, breaking it up as it cooks.
- Once chorizo is cooked, remove it to a paper towel-lined plate. Leave 1-2 TBSP of chorizo grease in the pan and dispose of the rest. Add potatoes, bell pepper, jalapeño and garlic. Season with salt and pepper.
- Cook the potatoes and veggies until the potatoes are soft on the inside and crispy on the outside, about 10-15 minutes.
- While the potatoes are cooking, add butter to a medium-sized skillet over medium heat. Add the whisked eggs and cook until eggs are scrambled and no longer runny.
- When potatoes are done cooking, add the chorizo back to the skillet along with the egg. Stir well to combine everything and lower heat to medium-low.
- Add the shredded cheese and stir so it melts and binds everything together. Turn the heat off.
- Warm corn tortillas in the microwave (covered with a damp paper towel) or over a gas stove burner. Add about 1/4 cup of the chorizo-potato mixture to the tortilla and top with desired toppings.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.