Some of the most delicious and flavorful food I have had in Mexico has been eaten on the side of a road and handed to me through the window of a food truck. This Breakfast Tacos recipe can help you recreate that feeling in the comfort of your home!
How it All Started With a Breakfast Burrito
When I was visiting Texas ages ago, I was introduced to the breakfast burrito. The first time I had one, I was skeptical. I am not a huge fan of breakfast to begin with and at the time, I didn’t eat eggs. I also may have been “over-served” and not feeling 100%. So when I was handed a foil wrapped burrito from a taco truck at 9am, I almost said “no thank you.” I am so thankful that I got over myself and took a bite. There is a good chance that on that morning, it was the best thing that I have ever put in my mouth.
This burrito was the size of my arm – full of scrambled eggs, fried potatoes, chorizo, and cheese. What I remember the most was that it was really spicy, but not so spicy that I couldn’t eat it. I drenched it in even more spicy salsa and immediately began to feel better.
Why You Will Love This Recipe
These breakfast tacos are a nod to the burrito I had in Texas. I wanted something smaller, so I decided to make them tacos instead of burritos. I wanted them to be just spicy enough that they had some kick, but not so hot that the kids wouldn’t eat them. If you want them even spicier, you can add more habanero to the salsa, and add Pepper Jack instead of the Monterey Jack. You could trade out the chorizo for any other kind of sausage that you like, too. You can also make these ahead of time and keep them in the freezer for when you need breakfast on the go.
Are Breakfast Tacos a Thing
Yes, breakfast tacos are a real thing, especially popular in Texas and California. They are made with ingredients that are commonly associated with breakfast like eggs, bacon, sausage, and cheese. They are a delicious and filling way to start the day. I like to enjoy them with habanero salsa, sour cream, cilantro and avocado.
What is This Breakfast Tacos Made Of
- 1 Tablespoon olive oil
- 8 ounces chorizo (casings removed)
- 2-3 Yukon Gold potatoes, peeled and diced
- 6 eggs
- Salt and pepper
- Flour tortillas
- Monterey Jack cheese
- Sour cream
- Lime wedges
- Cilantro
Restaurant Style Habanero Salsa Ingredients
- 1 (28-ounce) can whole tomatoes
- 1 (10-ounce) can Rotel
- 1/2 red onion
- 1 clove garlic
- 1-2 habanero peppers (depends on how spicy you like your salsa
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/2 cup cilantro
- Juice from one lime
How to Make – The Steps
Step 1: Put everything in the food processor.
Step 2: Pulse for 7 to 8 times. I like a smoothish salsa, so I let it go a little longer. Check for seasoning add salt as needed.
Step 3: Heat a large skillet over medium-high heat. Add oil and add chorizo to the pan. Break up with a spatula or spoon. Cook for 5 to 6 minutes, or until cooked through. Transfer to a paper-towel lined plate.
Step 4: Add more oil if needed. Add potatoes to the pan, and cover the pan. Add a few Tablespoons of water and let it cook down if needed. Season with salt and pepper.
Step 5: In a small bowl, whisk eggs, salt, and pepper.
Step 6: Reduce the heat to medium low, and add the chorizo back into the pan. Pour eggs into the pan, and cook until set, about 2 minutes.
Step 7: While the eggs are cooking, heat the tortillas. I like to use my griddle pan for this. When you have cooked one side, flip the tortilla and add a generous amount of cheese. Let it melt for a few seconds.
Top the tortillas with the egg mixture.
Step 8: Add cilantro, sour cream, and salsa. If you like, add a squeeze of lime.
How to Store and Can You Freeze
You can store the prepared tacos ingredients in the refrigerator for up to 3 days but make sure to wait until they have cooled and store them in airtight containers. You can also freeze them, they will stay ok for up to 3 months in the freezer.
I would not store assembled breakfast tacos in the fridge. Breakfast tacos are better eaten quickly once assembled.
Breakfast Tacos and Restaurant Style Habanero Salsa
Ingredients
- 1 Tablespoon olive oil
- 8 ounces chorizo casings removed
- 2-3 Yukon Gold potatoes peeled and diced
- 6 eggs
- Salt and pepper
- Flour tortillas
- Sargento Monterey Jack cheese
- Sour cream
- Lime wedges
- Cilantro
- Salsa
Habanero Salsa
- 1 28-ounce can whole tomatoes
- 1 10-ounce can Rotel
- 1/2 red onion
- 1 clove garlic
- 1-2 habanero peppers (depends on how spicy you like your salsa
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/2 cup cilantro
- Juice from one lime
Instructions
- Heat a large skillet over medium-high heat. Add oil and add chorizo to the pan. Break up with a spatula or spoon. Cook for 5 to 6 minutes, or until cooked through. Transfer to a paper-towel lined plate.
- Add more oil if needed. Add potatoes to the pan, and cover the pan. Add a few Tablespoons of water and let it cook down if needed. Season with salt and pepper.
- In a small bowl, whisk eggs, salt, and pepper. Reduce the heat to medium low, and add the chorizo back into the pan. Pour eggs into the pan, and cook until set, about 2 minutes.
- While the eggs are cooking, heat the tortillas. I like to use my griddle pan for this. When you have cooked one side, flip the tortilla and add a generous amount of cheese. Let it melt for a few seconds.
- Top the tortillas with the egg mixture. Add cilantro, sour cream, and salsa. If you like, add a squeeze of lime.
- To make the salsa: Put everything in the food processor. Pulse for 7 to 8 times. I like a smoothish salsa, so I let it go a little longer. Check for seasoning add salt as needed.
