Street Style Breakfast Tacos
Soft corn tortillas filled with scrambled eggs, chorizo, and a bright squeeze of lime.
Dietary
Wheat free, Nut free
Allergens
Dairy, Eggs, Red meat
These breakfast tacos layer crumbled chorizo and fluffy scrambled eggs into warm corn tortillas, finished with onion, cilantro, and salsa. Quick to assemble on a griddle, they work for a weekend brunch spread or a fast weekday breakfast with portable appeal.
Ingredients
- 8 corn tortillas
- 8 large eggs
- 2 tablespoons milk
- 1/2 pound fresh Mexican chorizo, casing removed
- 1 tablespoon unsalted butter
- 1/2 cup white onion, finely diced
- 1/4 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1/2 cup salsa roja
- 1 lime, cut into wedges
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
-
In a bowl, whisk the eggs with milk, salt, and black pepper until fully combined.
-
Heat a 9-inch skillet over medium heat and cook the chorizo, breaking it up with a spatula, until browned and cooked through, about 6 to 8 minutes.
-
Transfer the chorizo to a plate lined with paper towels, leaving the rendered fat in the skillet.
-
Add the butter to the same skillet over medium-low heat, then pour in the whisked eggs.
-
Cook the eggs gently, stirring often with a spatula, until just set and still soft, about 3 to 4 minutes.
-
Fold the cooked chorizo back into the eggs and stir to combine, then remove the skillet from the heat.
-
Warm the corn tortillas directly over a dry skillet or griddle, about 20 seconds per side, until pliable and lightly charred in spots.
-
Stack two warm tortillas for each taco and spoon in the chorizo and egg mixture.
-
Top each taco with diced onion, chopped cilantro, crumbled cotija, and a spoonful of salsa roja.
-
Serve immediately with lime wedges for squeezing over the tacos.
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Street Style Breakfast Tacos
These breakfast tacos layer crumbled chorizo and fluffy scrambled eggs into warm corn tortillas, finished with onion, cilantro, and salsa. Quick to assemble on a griddle, they work for a weekend brunch spread or a fast weekday breakfast with portable appeal.
25 min 4 servings 420 cal
Ingredients
- 8 corn tortillas
- 8 large eggs
- 2 tablespoons milk
- 1/2 pound fresh Mexican chorizo, casing removed
- 1 tablespoon unsalted butter
- 1/2 cup white onion, finely diced
- 1/4 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1/2 cup salsa roja
- 1 lime, cut into wedges
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
- 1
In a bowl, whisk the eggs with milk, salt, and black pepper until fully combined.
- 2
Heat a 9-inch skillet over medium heat and cook the chorizo, breaking it up with a spatula, until browned and cooked through, about 6 to 8 minutes.
- 3
Transfer the chorizo to a plate lined with paper towels, leaving the rendered fat in the skillet.
- 4
Add the butter to the same skillet over medium-low heat, then pour in the whisked eggs.
- 5
Cook the eggs gently, stirring often with a spatula, until just set and still soft, about 3 to 4 minutes.
- 6
Fold the cooked chorizo back into the eggs and stir to combine, then remove the skillet from the heat.
- 7
Warm the corn tortillas directly over a dry skillet or griddle, about 20 seconds per side, until pliable and lightly charred in spots.
- 8
Stack two warm tortillas for each taco and spoon in the chorizo and egg mixture.
- 9
Top each taco with diced onion, chopped cilantro, crumbled cotija, and a spoonful of salsa roja.
- 10
Serve immediately with lime wedges for squeezing over the tacos.
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