Tacos are one of my favorite go-to weeknight meals. They’re fast, flavorful, and endlessly customizable. This easy chorizo and egg taco recipe has become a regular in my dinner rotation for its simplicity, heartiness, and delicious Tex-Mex flair.
The spicy, seasoned sausage paired with fluffy scrambled eggs, melty cheese, and fresh veggies wrapped up in a warm tortilla makes for a filling and tasty meal ready in under 30 minutes. These tacos truly satisfy!
Why You’ll Love This Chorizo and Egg Taco Recipe
There are so many reasons these chorizo and egg tacos should become a regular meal in your home:
- Quick and easy to make – With just 15 minutes of active cooking time, this recipe comes together in a flash on busy weeknights. Most of the ingredients are pantry staples too.
- Packed with protein – The combo of spicy chorizo, egg, and cheese provides a good hit of satisfying protein to keep you fueled.
- So full of flavor – The chorizo really amps up the flavor factor and gives these tacos a delicious Tex-Mex kick.
- Endlessly adaptable – Customize these tacos to your taste by switching up the fillings or toppings. The possibilities are endless!
- Budget-friendly – Ground chorizo is very affordable, and eggs are one of the cheapest sources of protein. This meal makes good use of cost-effective ingredients.
- Easy to double or halve – The recipe scales up or down with ease, so you can make it for 1 or 10! Leftovers also reheat beautifully.
With all of those benefits going for it, this chorizo and egg taco recipe will surely find its way into your regular rotation. Now let’s get cooking!
Ingredients You’ll Need
- Olive oil
- 1 lb ground chorizo
- 1 dozen eggs
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 8 small flour tortillas or taco shells
- Shredded cheese like cheddar or Mexican blend
- Toppings: salsa, guacamole, diced onion, cilantro, lime wedges
Step-by-Step Instructions
Cook the Chorizo
- In a large skillet over medium-high heat, add 1 Tbsp olive oil. When hot, add the ground chorizo.
- Cook, breaking it up with a wooden spoon, for 5-7 minutes until browned and cooked through.
- Transfer the cooked chorizo to a bowl and set aside.
Make the Eggs
- In the same skillet, add 2 more Tbsp olive oil. Crack the eggs directly into the pan.
- Add the chili powder, garlic powder, onion powder and a pinch each of salt and pepper.
- Gently scramble the eggs, stirring occasionally, until lightly cooked but still moist. Remove from heat.
Warm the Tortillas
- While the eggs cook, warm the tortillas in the microwave for 20-30 seconds until heated and pliable.
- Wrap them in a clean towel to keep warm until serving.
Assemble the Tacos
- Divide the chorizo and scrambled egg mixture between the warm tortillas.
- Top with shredded cheese and any other desired toppings like salsa, guacamole, onions, cilantro etc.
- Serve the chorizo and egg tacos right away while hot and enjoy!
Storage and Reheating
Leftover chorizo and egg tacos keep well for 3-4 days refrigerated. Reheat them in the microwave until hot and the cheese is melted, about 60-90 seconds. They can also be reheated in a hot skillet for a bit of crisping.
FAQs
1. What type of chorizo should I use?
For this recipe, look for fresh Mexican-style chorizo sausage that is raw and must be cooked. Spanish-style cured chorizo can also work but may have a firmer texture.
2. Can I prep the chorizo and eggs ahead of time?
You can cook the chorizo a day in advance and refrigerate until ready to use. Cook the eggs just before assembling the tacos for the best texture.
3. What other fillings can I add?
Popular taco fillings like refried beans, cheese, lettuce, diced tomatoes, avocado, and hot sauce would all taste great.
4. Can I make breakfast tacos with the leftovers?
Absolutely! Just wrap them up in tortillas and you have a delicious breakfast.
5. What if I don’t have tortillas?
You can serve the chorizo and egg mixture over rice, baked potatoes, or a salad if you don’t have tortillas on hand.
