Chorizo, Potato & Egg Tacos

Kim Biegacki


You don't know what your missing until you've had "Mexican Breakfast Tacos" with fresh salsa. While I lived in San Antonio, Texas I got addicted to breakfast tacos and not only had them for breakfast but midnight snacks as well. I looked forward to eating them when I went to work at Alphonso's Mexican Restaurant and this one is by far my 'FAVORITE' breakfast taco. My husband and family love when I make these tacos and now that our local butcher makes his own chorizo these will grace the table more often now.

★★★★★ 1 vote
6- 8 tacos
10 Min
10 Min
Pan Fry


6-8 oz
chorizo (mexican sausage, mild, medium or hot)
2 small
potatoes, cooked & diced
1/4 c
onion, diced
6-8 small
flour tortillas
6 large
1/2 tsp
adobo seasoning
salt & pepper
2 Tbsp
cream or milk


1Fry up your cooked & diced potatoes in a pan on low heat w/some butter or oil. Season them with the adobo, salt & pepper. Put them in a bowl and set aside.
2Fry up your chorizo just like you would ground sausage. Do not drain your chorizo unless it is really greasy. Ours is from a local butcher so it is perfect w/seasoning & flavor not too much grease. When the chorizo is almost done I add the potatoes and mix it together.
3Whisk your eggs and cream together and add to your chorizo & potato mixture. Cook till done.
4Some fresh salsa makes these tacos superior. This is my homemade yellow tomato salsa that I am currently out of. Looking forward to summer and canning some more.
5Heat up some tortillas in microwave w/a damp paper towel around them or on the stove in a pan for 20 - 30 seconds for each one. Add 2 - 3 tablespoons of chorizo mixture, a pinch of cheese, salsa and then wrap them in tinfoil or serve and eat immediately.

--my husband likes sour cream & hot sauce on his.

About Chorizo, Potato & Egg Tacos

Course/Dish: Eggs, Tacos & Burritos
Main Ingredient: Eggs
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids