Chorizo Potato And Egg Breakfast Tacos Tex Mex Recipes

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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 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.

CHORIZO, POTATO, AND MUSHROOM TACOS



Chorizo, Potato, and Mushroom Tacos image

Make and share this Chorizo, Potato, and Mushroom Tacos recipe from Food.com.

Provided by cookiedog

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces chorizo sausage, casings removed
1 medium white onion, sliced 1/4-inch thick
6 ounces shiitake mushrooms (stemmed and sliced-1/2-inch thick, about 2 cups)
12 ounces yukon gold potatoes or 12 ounces red potatoes, coarsely grated
salt
1/2 cup loosely packed chopped fresh cilantro
12 corn tortillas, warmed
roasted tomatillo salsa

Steps:

  • Crumble chorizo in a large nonstick skillet and place over medium heat. Cook, stirring frequently, for about 5 minutes or until sausage is half cooked.
  • Increase heat to medium-high. Add onion and mushrooms; continue to cook, stirring almost constantly, for about 3 minutes or until vegetables begin to soften.
  • Sprinkle potatoes into skillet; cook, stirring frequently, for 10 to 15 minutes or until potatoes are soft. Season to taste with salt. Transfer mixture into a bowl and top with cilantro. Serve in tortillas with Roasted Tomatillo Salsa.

Nutrition Facts : Calories 644.5, Fat 35, SaturatedFat 12.6, Cholesterol 75, Sodium 1093.9, Carbohydrate 56.4, Fiber 7.7, Sugar 3.6, Protein 27.5

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