Chorizo and Egg Breakfast Tacos with Homemade Tortillas

These Chorizo and Egg Breakfast Tacos start with homemade flour tortillas that are filled with a mixture of Mexican chorizo, eggs, cheese, and homemade salsa roja. They are a delicious way to start your day.

These Tex-Mex breakfast tacos are loaded with scrambled Mexican chorizo and eggs, onions, and minced jalapeño. They taste so amazing.

Plus, you dress up these chorizo and egg tacos with a warm homemade tomato and jalapeño hot sauce (salsa roja), shredded cheese, scallions, a garnish of cilantro, and a squeeze of fresh lime.

Whenever we go out for breakfast, my husband usually orders eggs Benedict. I, on the other hand, always gravitate toward anything Tex-Mex/Cali-Mex/Mexican-style on the menu such as breakfast burritos, chilaquiles, or huevos rancheros.

One of my favorite ingredients is Mexican chorizo. Not to be confused with Spanish chorizo, which is a cured hard sausage, Mexican chorizo is a blend of uncooked pork (and sometimes beef) mixed with chiles, garlic, and other spices. To cook it, you remove the casing and fry it in a skillet until it is fully cooked and crumbly.

You can check it out in this Mexican breakfast casserole and on these chorizo nachos.

Homemade Taco-Sized Flour Tortillas: 

Can you believe that I actually made these tortillas myself?  Yes, they're not perfectly round, but I'm pretty happy with them. The first time I tried making them at home (with a different recipe) I loved them, and, since then, I've been working on my ability to get them nice and thin.

Tips for Homemade Taco-Size Flour Tortillas:

You can make the tortillas a day in advance, wrap them in foil and then plastic wrap, and refrigerate them. To rewarm them, wrap them in a clean tea towel and microwave them for about 20 to 30 seconds.

To make these homemade tortillas, mix all purpose flour with vegetable shortening with your fingers until it is crumbly. Next, add hot water to the flour mixture and knead the dough briefly until it comes together.

Divide the dough into 12 balls and refrigerate to firm up the dough. When you are ready to make the tortillas, roll the dough out on a lightly floured surface such as granite or marble) with a rolling pin. You can also use a tortilla press if you have one, but make sure it is well floured or the dough will stick.

Cook the tortillas in a lightly oiled heavy skillet, adjusting the heat under your pan as you go, watching the tortillas closely to get just the right amount of browning.

Stack the tortillas on top of each other in a clean towel to keep them warm and moist.

How to Make this Salsa Roja:

This salsa roja is easy and delicious, and the recipe makes just the right amount. First, you microwave chopped tomatoes and garlic and then drain them to concentrate the tomato flavor. 

Finally, you blend them with fresh jalapeño, cilantro, and red pepper flakes before serving with the breakfast tacos. 

How to Make Chorizo and Egg Breakfast Tacos:

Once you have your tortillas (either homemade or store bought) and salsa, prep all of the extras for your tacos before cooking the chorizo and eggs.

Next, cook the chorizo and eggs. You will cook the chorizo first, and then add the eggs and gently stir until the eggs are cooked through. By the way, if you have leftover eggs, you can refrigerate them for up to four days and reheat them later to make more tacos!

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Did know that February is National Breakfast Month? Our host is Sue of Palatable Pastime. I'm excited to check out everyone's breakfasts!

• Baked Duck Eggs from Food Lust People Love
• Banana Pancakes from Palatable Pastime
• Changua (Colombian Egg and Milk Soup) from Tara's Multicultural Table
• Chorizo and Egg Breakfast Tacos from Karen's Kitchen Stories
• Hot Breakfast: Baked Cinnamon & Apple Oatmeal from Hardly A Goddess
• Mushroom and Swiss Frittata from A Day in the Life on the Farm
• Saffron Oats & Egg Omelette from Sneha's Recipe
• Sheepherder’s Breakfast from Making Miracles

Chorizo and Egg Breakfast Tacos with Homemade Tortillas

If you love tacos for lunch or dinner, why not enjoy them for the most important meal of the day!

Make-ahead tips for breakfast tacos:

While the tortillas are soft and delicious the day they are made, you can make them a day in advance. You can also assemble the dough balls and refrigerate them up to two days in advance before rolling them out and cooking them.

You can also make the salsa up to three days in advance, as well as cook the chorizo.

I've recently discovered that you can easily reheat scrambled eggs too! We actually had these breakfast tacos three days in a row!

More delicious breakfast recipes:

• Breakfast nachos
• Shakshuka
• Cranberry breakfast buns
• Freezer breakfast sandwiches

Chorizo and Egg Breakfast Tacos with Homemade Tortillas

Yield: 6 servings

Author: Karen Kerr

These Chorizo and Egg Breakfast Tacos start with homemade flour tortillas that are filled with a mixture of Mexican chorizo, eggs, cheese, and homemade salsa roja. They are a delicious way to start your day.

ingredients:

For the Tortillas

• 2 cups (10 ounces) all purpose flour
• 1 1/4 teaspoons salt
• 5 tablespoons vegetable shortening, cut into about 20 pieces
• 2/3 cup hot tap water
• 1 teaspoon vegetable oil

For the Salsa Roja

• 1 pound plum tomatoes or other smallish ripe red tomato, chopped
• 2 cloves garlic, finely chopped
• 1 small jalapeño, stemmed, cored, and chopped
• 2 packed tablespoons cilantro leaves
• 1 tablespoon fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes

For the Tacos

• 12 large eggs
• Salt and pepper
• 9 ounces Mexican chorizo, casing removed
• 1 small yellow onion, finely chopped
• 1 jalapeño, stemmed, cored, and minced
• 12 taco-size flour tortillas, warmed
• Salsa roja
• 1 cup shredded Monterey Jack or Pepper Jack cheese
• 1/2 cup thinly sliced scallions
• 1/2 cup chopped cilantro
• Lime wedges

instructions:

How to cook Chorizo and Egg Breakfast Tacos with Homemade Tortillas

To Make the Tortillas

1. Whisk the flour and salt together in a large bowl. 
2. Add the shortening and mix it into the flour with your finger tips until you have a mealy mixture. 
3. Add the water and mix in the bowl until just combined. Knead the dough briefly on your work surface until smooth. 
4. Divide the dough into 12 equal pieces, place them on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). 
5. Roll one of the balls out to a 6 inch circle. Heat a 12 inch nonstick skillet over medium heat and add the oil. Wipe the surface of the pan with a folded paper towel so that the oil thinly coats the surface. 
6. Cook one side of the tortilla for about a minute, flip, and cook for another minute. Adjust the heat if the tortilla browns too quickly. 
7. When the tortilla is done, place it on a plate and cover it with a dish towel. 
8. While the tortilla is cooking, roll out the next dough ball. When you remove the first tortilla, begin cooking the next one. Repeat with the rest of the dough balls, stacking the tortillas under the dish towel. 

To Make the Salsa Roja

1. Add the chopped tomatoes and garlic to a bowl and microwave, uncovered, for 4 minutes. 
2. Place the tomatoes into a strainer over a bowl and let sit to drain for 5 minutes. 
3. Add the tomatoes to a blender, along with the rest of the ingredients and blend for about 45 seconds. 
4. If you make it in advance, rewarm it before serving. 

To Make the Breakfast Tacos

1. In a large bowl, whisk together the eggs, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Set aside. 
2. In a 12 inch skillet, over medium low heat, cook the chorizo, breaking it up and stirring with a wooden spoon, until browned, about 6  minutes. Add the onion and jalapeño, and cook for an additional 6 minutes, stirring regularly. 
3. Re-whisk the eggs and then pour them into the pan with the chorizo. Reduce the heat to low. 
4. Let the eggs cook for about one minute undisturbed, and then begin scraping the bottom of the pan with a heatproof rubber spatula. 
5. Cook, folding the egg mixture regularly, until the eggs are the done to your preference. 
6. Fill the tortillas with eggs, and serve with  warmed salsa roja, cheese, scallions, cilantro, and lime wedges. 

Calories
546.98

Fat (grams)
33.58

Sat. Fat (grams)
13.69

Carbs (grams)
34.18

Fiber (grams)
2.70

Net carbs
31.48

Sugar (grams)
3.49

Protein (grams)
26.24

Sodium (milligrams)
1316.53

Cholesterol (grams)
327.23

https://www.karenskitchenstories.com/2020/02/chorizo-and-egg-breakfast-tacos.html

Karen's Kitchen Stories

salsa roja, chorizo, eggs

breakfast, tacos, Tex-Mex

Mexican

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This recipe was adapted from a Cook's Country TV episode, Tex Mex favorites, from season 11. Set your DVR to record Cook's Country on PBS.  I love watching Julia and Bridgett in the kitchen.

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