Chorizo Egg Tacos
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Course: Breakfast
Cuisine: Mexican
Author: Rika Livingston
  • 2 large potatoes
  • 0.5 pound chorizo (bulk or sausage with chasing removed)
  • 4-6 whole eggs
  • 1/4 cup milk
  • avocado
  • cilantro
  • salsa
  • fresh chopped tomatoes
  • Mexican cheese to serve
  • red onion chopped
  • salt/pepper to taste
  1. Cook the potatoes in the microwave for about 4-5 minutes. Remove and let them cool down for about 5 minutes before cutting into small pieces.

  2. Heat 2 tablespoons of olive oil in a medium-to-large sized skillet.

  3. Add potatoes, then cook for about 2 minutes. Add salt/pepper to taste. Transfer to a plate.

  4. Heat 1 tablespoon of olive oil in the skillet. 

  5. Add chorizo, then stir and break it into small pieces. Cook for about 4-5 minutes or until color indicates it’s fully cooked, and transfer to a plate.

  6. In a medium mixing bowl, beat eggs and milk with some salt and pepper. 

  7. Heat 2 teaspoons of butter in a skillet until hot. 

  8. Reduce the heat to low. Pour the egg mixture in. As eggs begin to set, gently pull the eggs with a spatula, then continue cooking and pull, lift and fold the eggs. 

  9. Remove from the heat , transfer to a plate.

To assemble tacos:
  1. Heat the tortilla in a skillet. Remove them and add generous amounts of chorizo, eggs, potatoes. 

  2. Top with avocado, cilantro, tomatoes, Mexican cheese, salsa and red onion.