Mexican Pork Sausage Breakfast Tacos Recipes

MEXICAN PORK SAUSAGE BREAKFAST TACOS

Steps:

• Put pork sausage in a large bowl, add 1/2 tsp sea salt, black pepper, chili powder, cumin and onion powder, mix
• Heat large skillet over medium heat, add pork
• Cook, breaking it up with a wooden spoon, until browned and cooked through
• Remove cooked pork from skillet, set aside, do not discard grease
• Place skillet back on the stove top, reduce heat to medium-low
• Add steamed corn to the skillet, cook for 3-5 minutes until corn starts to brown
• Remove skillet from heat, put corn in a small bowl
• Add cotija cheese and 1/4 tsp sea salt to corn, mix, set aside
• In another bowl, combine the pineapple, avocado, 2 tbsp cilantro, olive oil, lime juice and 1/4 tsp sea salt, set aside
• Return skillet to stovetop, cook eggs 2-3 at a time over medium-low heat until the white is cooked and the yolk is set, but runny*
• Assemble the tacos, spread a thin layer of sour cream on each flour tortilla**, top with 1/6 of the pork, corn cotija mixture, pineapple salsa and an egg, sprinkle with remaining 1 tbsp chopped cilantro

BREAKFAST TACOS

Steps:

• Gently mix black beans, avocado, pico de gallo and lime juice; set aside. In a large cast-iron or other heavy skillet, cook potatoes and crumble sausage over medium heat until sausage is no longer pink and potatoes are tender, 6-8 minutes., Whisk together eggs and milk. Pour into skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon egg mixture into tortillas; top with black bean mixture. If desired, serve with sour cream, cilantro and additional pico de gallo.

SAUSAGE AND EGG BREAKFAST TACOS

Steps:

• 1. Brown the sausage, crumbling it as it cooks. Drain off the grease.
• 2. Beat the eggs well. Pour into the skillet with the sausage.
• 3. Cook stirring often until the eggs are done.
• 4. Divide the sausage mixture evenly between the 6 torlillas, placing it in the center of each.
• 5. Sprinlke each with cheese. Add picante sauce if desired.
• 6. Roll each taco. Serve warm.

EASY CHORIZO STREET TACOS

Steps:

• Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
• Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
• Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.