How to Make the BEST Tacos de Huevo con Chorizo

Tacos de huevo con chorizo are a classic when it comes to breakfast tacos. You’ll need just a handful of ingredients and can serve your egg and chorizo tacos with refried beans and a fresh cucumber salad.

Chorizo con huevos will forever remind me of my great grandma Macky because any time we went on a family road trip, we’d make a pitstop at her house and she’d load us up with chorizo burritos. I love making this eggs and chorizo mixture for both burritos and breakfast tacos. It’s perfect for meal prepping!

For a spin on eggs and chorizo, I also love papas con chorizo and eat it alongside refried beans or on top of breakfast molletes.

RECOMMENDED BY LOLA FOR THIS RECIPE

LARGE CAST-IRON SKILLET

When it comes to frying, I always reach for my cast-iron skillet because it distributes heat evenly and retains it. It can also withstand high temperatures, making it ideal for achieving a consistent texture in foods, like my chorizo con huevo. VIEW PRODUCT

STEP-BY-STEP INSTRUCTIONS

1. Prepare and cook onion and peppers

• Finely chop onion and peppers and whisk eggs.
• Heat a cast-iron pan over medium heat. Once it’s hot, add oil.
• Next, add chopped onion and chili peppers and cook until onions are translucent, about 2 minutes.

2. Add chorizo

• Add chorizo and using a wooden spatula, break it into small pieces and then spread it across the pan so that it cooks evenly. Sauté chorizo, moving frequently, until thoroughly cooked, for approximately 5 minutes (pork chorizo may take longer).

3. Add eggs 

• Add whisked eggs to the pan with chorizo and lower heat to lowest setting. This will allow the eggs to cook slowly, without sticking as much to the pan, and allowing them to remain moist. 
• Continue to cook eggs, breaking down any large chunks, for about 5-10 minutes (mine usually take about 7 minutes to cook over low heat).

4. Serve and enjoy

• One of my favorite ways to serve eggs and chorizo is wrapped into a warm corn tortilla served with my tangy tomatillo salsa. I also love wrapping the leftovers into a burrito de chorizo.

If you’re looking for the best Mexican salsa to top your tacos de chorizo con huevo, here are a few of my favorites: Yellow Cherry Tomato Salsa Recipe, Chile Japones Salsa, Tangy Tomatillo Salsa with Chile de Arbol and Vinegar, Guacamole Salsa (Guacasalsa), Jalapeño Salsa.

TACOS DE HUEVO CON CHORIZO (EGGS AND CHORIZO BREAKFAST TACOS)

by Lola Dweck

Tacos de huevo con chorizo require just a handful of ingredients to make and are loaded with Mexican flavor!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine Mexican

Servings 12 tacos

Calories 197 kcal

Equipment

• Knife
• Cutting Board
• Cast-iron pan or other non-stick pan
• Spatula
• Mixing bowl
• Whisk

Ingredients

  

1x2x3x

• 1 tablespoon oil
• ½ small onion finely chopped
• 2 jalapeño or serrano peppers optional finely diced
• 9 ounces chorizo beef, soy, or pork chorizo will work
• 12 eggs whisked
• 12 corn tortillas

Instructions

 

• Finely chop onion and peppers and whisk eggs. Next, heat a cast-iron pan over medium heat. Once it’s hot, add oil. Add chopped onion and chili peppers and cook until onions are translucent, about 2 minutes.
• Add chorizo and using a wooden spatula, break it into small pieces and then spread it across the pan so that it cooks evenly. Sauté chorizo, moving frequently, until thoroughly cooked, for approximately 5 minutes (pork chorizo may take longer).
• Add whisked eggs to the pan with chorizo and lower heat to lowest setting. This will allow the eggs to cook slowly, without sticking as much to the pan, and allowing them to remain moist. Continue to cook eggs, breaking down any large chunks, for about 5-10 minutes (mine usually take about 7 minutes to cook over low heat).
• Serve and enjoy. One of my favorite ways to serve eggs and chorizo is wrapped into a warm corn tortilla served with my tangy tomatillo salsa. I also love wrapping the leftovers into a burrito de chorizo.

Nutrition

Serving: 1tacoCalories: 197kcalCarbohydrates: 13gProtein: 10gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 177mgSodium: 226mgPotassium: 119mgFiber: 2gSugar: 1gVitamin A: 361IUVitamin C: 1mgCalcium: 47mgIron: 1mg

197

LOVE THIS RECIPE?Leave a comment below or tag me on social media @lolascoina

Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, with no extra cost to readers. This income helps sustain the site.