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Classic Breakfast Tacos
Traditional dish · Mexican
A traditional Mexican-American breakfast featuring scrambled eggs, savory chorizo, and fresh toppings nestled in warm corn tortillas.
Ingredients
- Corn tortillas8
- Mexican chorizo1/2 lb
- Eggs6
- White onion1/4 cup, finely diced
- Cilantro2 tbsp, chopped
- Saltto taste
- Black pepperto taste
- Vegetable oil1 tbsp
- Salsa rojafor serving
Steps
- 1
Remove casing from chorizo and crumble into a skillet over medium heat. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat, leaving about 1 tablespoon in the skillet. Remove chorizo and set aside.
- 2
While chorizo cooks, whisk eggs with salt and pepper in a bowl. Add eggs to the skillet with the remaining chorizo fat and cook, stirring occasionally, until scrambled and cooked through.
- 3
Warm the corn tortillas. This can be done by heating them briefly in a dry skillet, in the microwave wrapped in a damp paper towel, or directly over a low gas flame for a few seconds per side until pliable.
- 4
Assemble the tacos: Spoon scrambled eggs and cooked chorizo into the warm tortillas. Top with diced white onion and chopped cilantro.
- 5
Serve immediately with salsa roja on the side.
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