Spicy Egg and Chorizo Breakfast Tacos

Chorizo, cheesy eggs, fresh tortillas, and lightly tangy crema make these good spicy egg and chorizo breakfast tacos a hearty, flavorful meal your family will love!

Spicy Breakfast Tacos

There is nothing that wakes us up better on a rough morning than a good, comforting, hearty– and spicy– meal.

We love chilaquiles, chorizo burritos, and skillets full of spicy sausage- but we don't often make breakfast tacos.

Until now.

We don't know if we were living under a rock, but we hand't come across uncooked tortillas in the grocery store before. Sure, we've made our own tortillas from scratch- and they were good- but let's face it – when you're nursing a wicked hangover or dealing with early morning grumpiness, making your own tortillas fresh isn't going to happen.

So when we stumbled across some at Walmart (this post isn't sponsored, we promise — we are giddy about finding pre-made, preservative free stuff) we were stoked to try out a good, smaller take on a local burrito joint's good cheesy, egg-y, chorizo packed tacos.

Our husband and we couldn't believe the difference freshly cooked tortillas made. We've always loved corn tortillas, but let's face it- they get dry. It was so easy to toss the uncooked tortillas on a cast iron skillet pan, let them heat (and get puffy!!!), flip them, and then serve up a bunch of good food into them. They are most definitely worth the extra steps- and they help cut down on the amount of preservatives you're taking in!

We found TortillaLand uncooked corn tortillas at Walmart in the Hispanic foods refrigerated section (with the chorizo and Crema Mexicana as well- no searching all over!)

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

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Ingredients

• 8 fresh tortillas
• 9 oz pork chorizo
• 1 tbsp butter
• 8 eggs, vigorously beaten
• ½ cup shredded sharp cheddar cheese
• ½ cup crema mexicana
• 1 tomato, diced into small cubes
• 1 bunch green onions, diced

Method

1. Heat a large cast iron or nonstick skillet on low, and heat tortillas in batches while cooking chorizo and eggs.
2. Cook them by adding to skillet, letting them puff a bit, and then removing when slightly browned.
3. If you want a firmer tortilla, hang from oven racks to create a taco shape (we prefer softer corn shells that have a bit of give, so we keep them in foil and cook them in batches while we cook the rest of the meal).
4. Place in foil to keep hot while making eggs.
5. In a large heavy pan, brown chorizo.
6. Drain off fat.
7. At this point, you can either cook the eggs with the chorizo for more flavor, or make them in a separate pan. If in a separate pan, heat a heavy nonstick pan on medium high and add a dash of olive oil to the pan, swirl.
8. Add eggs to hot pan.
9. Add cheese to eggs, stir.
10. Keep stirring eggs to prevent from sticking and burning- this will also keep them fluffy.
11. When eggs are set, but still a touch runny, remove from heat (they will continue to cook and become firm- this helps to not overcook them).
12. Add eggs and chorizo to tacos, and top with diced tomato, green onion, and crema mexicana, to taste.