breakfast taco recipeWhen 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.

When Rick Bayless was introducing the flavor trends for our Flavor Journey, I was thrilled that street food was on the list. I immediately thought of those breakfast burritos from years ago. When I think of what street food means, I think that it means something that you eat on the go; usually something wrapped in foil from a street cart or food truck. Every country has some sort of street food. When I think of street food from the US, I think of hot dog vendors in New York City. In Italy, pizza is the main street food. France, crepes. In Mexico, tacos. You get the idea. Some of the most delicious and flavorful food I have had has been eaten on the side of a road and handed to me through the window of a food truck.  In recent years, street food has become more sophisticated and even restaurants are embracing the trend. I hope that this trend sticks around.

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.

breakfast taco recipe1 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

Restaurant Style 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

restaurant style habanero salsa recipePut everything in the food processor.

restaurant style habanero salsa recipePulse 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.

breakfast tacosHeat 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.

breakfast taco recipeAdd 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.

breakfast tacos recipeIn a small bowl, whisk eggs, salt, and pepper.

breakfast taco recipeReduce 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.

breakfast taco recipeWhile 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.
breakfast taco recipeTop the tortillas with the egg mixture.

breakfast taco recipeAdd cilantro, sour cream, and salsa. If you like, add a squeeze of lime. Breakfast Tacos adapted from Kelsey Nixon. Salsa recipe adapted from The Pioneer Woman.

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Breakfast Tacos and Resturant 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top the tortillas with the egg mixture. Add cilantro, sour cream, and salsa. If you like, add a squeeze of lime.
  6. 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.

**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**