Breakfast Tacos With Chorizo Egg And Potato Recipes

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CHORIZO, POTATO, AND EGG TACOS



Chorizo, Potato, and Egg Tacos image

This spicy mix of eggs and potatoes is a fun dish for breakfast or brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Yield Makes 8 tacos

Number Of Ingredients 6

1 large poblano chile
1 medium russet potato (1/2 pound), peeled and cut into 3/4-inch pieces
1/2 pound fresh chorizo, casings removed
4 large eggs, lightly beaten
8 small flour tortillas, warmed or lightly toasted
Summer Salsa Picante

Steps:

  • Heat broiler, with rack in top position. Place poblano on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. (Alternatively, roast over a low gas flame.) Transfer to a bowl, cover tightly with plastic wrap, and let steam 10 minutes. Rub with a paper towel to remove skin. Discard stem and seeds and slice poblano into 2-inch strips.
  • Meanwhile, in a large nonstick skillet with a lid, bring potato to a boil in 1 cup cold water. Cover, reduce heat, and simmer until tender when pierced with a knife, about 7 minutes. Drain potato and return to skillet. Add chorizo and cook over medium-high, breaking up meat with a wooden spoon and stirring occasionally, until sausage is cooked through and potato begins to brown, about 5 minutes. Add eggs and cook, stirring, until cooked through, about 2 minutes. Serve with tortillas, poblano strips, and salsa.

Nutrition Facts : Calories 570 g, Fat 32 g, Fiber 3 g, Protein 27 g

CHORIZO BREAKFAST TACOS WITH POTATO HASH AND EGGS



Chorizo Breakfast Tacos with Potato Hash and Eggs image

Chorizo breakfast tacos with potato hash and eggs are ridiculously flavorful, quick, and easy. The perfect meal any time of day!

Provided by Culinary Envy

Categories     Breakfast and Brunch     Potatoes

Time 18m

Yield 6

Number Of Ingredients 13

2 tablespoons vegetable oil
2 baked potatoes, peeled and cubed
½ cup chopped onion
½ teaspoon garlic powder
½ teaspoon onion powder
salt and freshly ground black pepper
7 ounces chorizo sausage, removed from casings
5 eggs
1 tablespoon milk
3 tablespoons finely chopped fresh cilantro, divided
6 small corn tortillas, warmed
½ cup shredded Cheddar cheese
6 tablespoons salsa

Steps:

  • Heat oil in a nonstick skillet over medium-high heat until shimmering. Add potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper. Add chorizo sausage on the other side of the skillet and saute, breaking up with the back of a spoon, until browned, about 5 minutes. Turn over the potatoes after a couple of minutes so they get brown on both sides.
  • Combine eggs, milk, 1 tablespoon cilantro, salt, and pepper in a bowl. Reduce heat and pour egg mixture into the skillet. Stir eggs until they are very softly set, about 3 minutes. Remove from heat.
  • Spread out warmed tortillas and divide potato, chorizo, and egg mixture among them. Sprinkle with remaining 2 tablespoons cilantro. Top with Cheddar cheese and salsa.

Nutrition Facts : Calories 420.8 calories, Carbohydrate 27.9 g, Cholesterol 196.4 mg, Fat 26.1 g, Fiber 3.8 g, Protein 19.6 g, SaturatedFat 9.4 g, Sodium 679.5 mg, Sugar 2.5 g

CHORIZO, POTATO, AND EGG BREAKFAST TACOS (TEX-MEX)



Chorizo, Potato, and Egg Breakfast Tacos (Tex-Mex) image

In south Texas, breakfast tacos are a way of life. There is a taco joint on every street corner. I make tacos for breakfast almost every weekend. This mixture is one of our favorites. I took a big batch in to work one morning and it was a huge hit.

Provided by Pokey in San Antonio

Categories     Breakfast

Time 40m

Yield 16 tacos, 6-8 serving(s)

Number Of Ingredients 10

1 lb potato
1 lb mexican chorizo sausage
6 eggs
1/2 cup onion (sliced)
1 cup cheddar cheese (grated)
1/2 cup taco sauce
3 teaspoons pepper
2 teaspoons salt
3 tablespoons olive oil
16 flour tortillas

Steps:

  • Peel and dice 3 medium baking potatoes. Pieces should be about what you would do for potato salad (about 1/2" cubed).
  • Heat oil and brown potatoes. Season liberally with salt and pepper. Once the potatoes start to brown, reduce heat and cover. The idea is to have them lightly brown, but still soft. Add the sliced onions when you cover and reduce the temp to med-low. Stir occasionally. When done, set aside.
  • The best chorizo is a kielbasa style (big fat links in natural skin). Remove from skin and chop up. Fry in skillet until done, drain and set aside. Reserve 2 tbl of the chorizo grease.
  • Scramble the eggs in the reserved grease. Salt and pepper the eggs, and when almost set, add the potatoes and the chorizo.
  • Fold the mixture together then cover and remove from the heat. Serve immediately on warm flour tortillas, toped with cheddar cheese and your favorite taco sauce.

BREAKFAST TACOS WITH HOMEMADE CHORIZO, CRISPY POTATOES, AND EGG



Breakfast Tacos with Homemade Chorizo, Crispy Potatoes, and Egg image

Super-flavorful (and super-easy) homemade fresh chorizo and crispy hash brown potatoes take these tasty breakfast tacos to the next level.

Provided by Rhoda Boone

Categories     Pork     Breakfast     Kid-Friendly     Cinco de Mayo     Jalapeño     Tortillas     Taco     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 21

For the chorizo:
3 garlic cloves, peeled
1/2 teaspoon kosher salt
8 ounces ground pork
1 small can chipotle chiles in adobo
1 tablespoon distilled white vinegar
For the tacos:
1 large russet potato, peeled and cut into 1/2-inch cubes
2 tablespoons distilled white vinegar
Kosher salt
1 tablespoon neutral vegetable oil (such as grapeseed), plus more if needed
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons unsalted butter, divided
2 scallions, thinly sliced
6 large eggs
2 tablespoons milk, half-and-half, or cream
8 small flour tortillas
1/2 cup grated cheddar or Monterey Jack cheese (or a mix)
Creamy Jalapeño Sauce or your favorite hot sauce (for serving)
Sliced avocado (for serving)
Cilantro leaves (for serving)

Steps:

  • Make the chorizo:
  • Using the flat side of a knife, smash garlic. Finely chop, then sprinkle with salt. Press flat side of knife into garlic and drag it across, repeating until a paste forms. Place pork in a medium bowl and add garlic paste. Finely chop 1 medium-sized chipotle chile with seeds and add to pork (you should have about 1 Tbsp. chopped chile). Add vinegar and 2 Tbsp. adobo from can and stir to combine.
  • Make the tacos:
  • Heat 8 cups cold water in a large pot over medium-high. Add potatoes and vinegar and season liberally with salt. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook until potatoes are just tender, about 5 minutes, and drain well.
  • Meanwhile, heat a large cast-iron or non-stick skillet over medium-high. Add 1 Tbsp. oil and reserved chorizo. Cook, breaking chorizo into small pieces with a wooden spoon, until browned and cooked through, 4-6 minutes. Using a slotted spoon, transfer to a large bowl, and reserve fat in skillet. (You will need 3 tablespoons fat to cook the potatoes, so add a few more tablespoons of oil if necessary.)
  • Heat the skillet over medium. Add potatoes, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss potatoes in oil and cook, stirring often, until golden brown, crispy, and cooked through, about 18 minutes. Be patient-cooking your potatoes slowly will guarantee a soft, fluffy interior and a perfectly crisp exterior. Add scallions and 1 Tbsp. butter and cook, stirring occasionally, until scallions are soft, 2 minutes more. Add potato mixture to chorizo; reserve skillet.
  • While potatoes cook, combine eggs, milk, 1/4 tsp. salt, and remaining 1/4 tsp. pepper in a medium bowl. Heat tortillas in a dry medium skillet over medium until hot and lightly toasted (or wrap them in damp paper towels and heat in a microwave for about 20 seconds). Wrap in damp paper towels and keep warm between 2 plates.
  • Heat reserved skillet over medium and add remaining 1 Tbsp. butter. Add egg mixture and cook, stirring occasionally, until barely set, about 2 minutes. Return sausage and potatoes to skillet and cook, stirring occasionally, until reheated, about 2 minutes.
  • Place 2 tortillas each on 4 plates and divide egg mixture among tortillas. Top with cheese, hot sauce, avocado, and cilantro.
  • Do Ahead
  • Chorizo can be made up to 3 days in advance and stored in the refrigerator.

BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO



Breakfast Tacos with Chorizo, Egg and Potato image

Provided by Kelsey Nixon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

8 ounces plum tomatoes, seeded and chopped (about 3 tomatoes)
3 tablespoons lime juice (2 to 3 limes)
2 tablespoons fresh cilantro leaves, chopped
1 clove garlic, minced
1/2 ripe avocado, halved, pitted and chopped
Kosher salt and cracked black pepper
1/4 medium red onion, chopped
Kosher salt and freshly cracked pepper
1 tablespoon vegetable oil
8 ounces fresh Mexican-style chorizo sausage, casing removed (about 6 links)
4 ounces new potatoes, peeled and diced into 1/2-inch cubes (about 2 medium)
6 large eggs
Four 6-inch flour tortillas
1 cup white Cheddar, grated
1/4 cup sour cream or crema
Hot sauce, for serving

Steps:

  • For the pico de gallo: Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.
  • For the tacos: Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate. Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute. Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.

CHORIZO BREAKFAST TACOS WITH SOFT SCRAMBLED EGGS



Chorizo Breakfast Tacos with Soft Scrambled Eggs image

These Chorizo Breakfast Tacos are packed to the brim with fresh Mexican chorizo, soft cheesy scrambled eggs, and fresh toppings wrapped in a warm tortilla.

Provided by Elizabeth Van Lierde

Categories     Breakfast

Time 25m

Yield 4 servings

Number Of Ingredients 10

12 oz fresh Mexican chorizo
6 eggs
2 tbsp Half-and-Half or milk
salt, to taste
pepper, to taste
1 tbsp butter or olive oil
1 cup shredded cheddar cheese
4 flour or corn tortillas
sliced green onions
red salsa or hot sauce of your choice

Steps:

  • Cook your chorizo in a small skillet for 5-6 minutes, or until cooked through. Keep warm and set aside.
  • For soft scrambled eggs, whisk together eggs, half-and-half, and a pinch of salt and pepper. Whisk until light and foamy.
  • Heat butter or olive oil in a medium non-stick pan on medium-low heat until melted and the pan is coated. Add in the eggs.
  • Scramble the eggs by turning them over gently with a silicone spatula. When egg curds start to form, lower the heat and cook the eggs, turning them gently until they are just cooked. Remove from heat and add the cheddar cheese on top. Place a baking sheet over the pan to allow steam to melt the cheese.
  • Heat the tortillas over a fire, gas stove or in a dry skillet, until warmed through or lightly charred.
  • Assemble the tacos by layering chorizo, soft scrambled cheesy eggs, avocado slices, sliced green onions and salsa or hot sauce.
  • Note: For best results, seek out fresh Mexican chorizo in the fresh meat section of your grocery store.

Nutrition Facts : Calories 679, Carbohydrate 19 grams, Cholesterol 341 milligrams, Fat 52 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 21 grams, ServingSize 1 taco, Sodium 1336 milligrams, Sugar 2 grams, TransFat 0 grams, UnsaturatedFat 0 grams

BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO



Breakfast Tacos With Chorizo, Egg and Potato image

Make and share this Breakfast Tacos With Chorizo, Egg and Potato recipe from Food.com.

Provided by Food.com

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

8 ounces plum tomatoes, seeded and chopped (about 3 tomatoes)
3 tablespoons lime juice (2 to 3 limes)
2 tablespoons fresh cilantro leaves, chopped
1 garlic clove, minced
1/2 ripe avocado, halved, pitted and chopped
kosher salt and black pepper
1/4 medium red onion, chopped
kosher salt & freshly ground black pepper
1 tablespoon vegetable oil
8 ounces fresh mexican-style chorizo sausage, casing removed (about 6 links)
4 ounces new potatoes, peeled and diced into 1/2-inch cubes (about 2 medium)
6 large eggs
four 6-inch flour tortillas
1 cup white cheddar cheese, grated
1/4 cup sour cream or 1/4 cup crema
hot sauce, for serving

Steps:

  • For the pico de gallo:
  • Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.
  • For the tacos:
  • Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate.
  • Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate.
  • Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes.
  • Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute.
  • Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.

Nutrition Facts : Calories 637.3, Fat 49.9, SaturatedFat 20.1, Cholesterol 371.1, Sodium 1035, Carbohydrate 13.9, Fiber 3.4, Sugar 3.4, Protein 33.5

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