Reviewed: Jun. 16, 2013

My daughter and I made these tacos for Father's Day breakfast, and they were a big hit. My husband has requested they go into regular rotation for breakfast. Thank you for posting!

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Reviewer:

TYBlackson

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Waldorf, Maryland, USA

Reviewed: May 12, 2013

A delicious, quick and different twist for breakfast. I followed the recipe exactly except that I used shredded taco cheese that I had on hand instead of the shredded Monterey Jack. Yummy!

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Reviewer:

Leonda58

Cooking Level: Expert

Reviewed: May 10, 2013

I am full blooded Hispanic come from a family who cooks all authentic Mexican food. In Our house we had bottled hot sauce, to this day still do for my own family. If you want the real thing its better to make salsa but is time consuming. I have been making this dish for years with my mother cooking and now with my children. Its a great recipe!

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Reviewer:

Mia

Cooking Level: Expert

Home Town: Susanville, California, USA

Living In: Reno, Nevada, USA

Reviewed: May 7, 2013

This is a regular at our home. I've been making chorizo and egg tacos, burritos, plates, etc., since I was a little kid. We always have a range of bottled hot sauces. You can save a pan by just adding the eggs to the chorizo. And save a pan for warming the tortillas if you have gas burners. Just warm them on the flames with tongs. Also a dab of sour cream, cilantro and cheddar are great compliments to this recipe. :)

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Reviewer:

CooksW/Love

Cooking Level: Intermediate

Home Town: Murrieta, California, USA

Living In: Los Angeles, California, USA

Reviewed: May 5, 2013

It's a common egg & tortilla breakfast recipe... Americanized only with the shredded cheese & tabasco (use COTIJA CHEESE OR QUEZO FRESCO) & yes, most Mexicans use Bottled hot sauce ( Tapatio, Cholula, etc) ... Thanks for sharing!

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Reviewer:

Silviaconde

Cooking Level: Expert

Home Town: Wilmington, California, USA

Reviewed: May 5, 2013

Good recipe. I was very surprised that it didn't include onions and peppers. Like other reviewers, I added them anyway for more flavor. I served the tacos with a side of Patatas Bravas sans dipping sauce.

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Reviewer:

SeaWench

Cooking Level: Intermediate

Home Town: Gold Coast, Queensland, Australia

Living In: Seattle, Washington, USA

Reviewed: May 5, 2013

Great! I added enchilada sauce and put it in the oven for about 15 minutes. My husband adds guacamole and salsa. It was good just as the recipe is and only gets better with the additions.

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Reviewer:

Myra

Home Town: Memphis, Tennessee, USA

Reviewed: May 5, 2013

My family loved this recipe and it truely is authentic. The flavor and heat are just right for us. This is in response for the reviewer that says Mexican families wouldn't use bottled hot sauce on their breakfast tacos. Living here in southern California, I have many hispanic neighbors and friends. They all use bottled hot sauce on their meals LOL.

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Reviewer:

swtrading7

Reviewed: May 4, 2013

I love Mexican food, and especially tacos! (However, I've come to prefer tostadas or quesadillas, as you get all layers of ingredients in each bite.) When I make this, I add the eggs into the cooked chorizo, so they mix with the juices (okay-FAT!) for more flavor. And to save a pan, you can heat your tortillas right over a gas burner - they get nice charred spots on them. And yes - BOO to grumpy BEACHQUEEN1! I know for a fact that lots of Mexicans DO eat bottled sauces & salsas - not everyone has the desire to make everything from scratch!

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Reviewer:

scootersandi

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: El Paso, Texas, USA

Reviewed: May 4, 2013

I haven't tried this, but.....we had a little Mexican place with two ladies that barely spot English close to my old job. Their breakfast burritos had some refried beans in them also. They were exceptional.

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