Reviewed: Feb. 19, 2008

I really enjoyed this -especially because I had everything on hand and was looking for something simple. I browned the chorizo with some onions then added the eggs and thre in some pepper jack cheese at the end. I think it's very important to use corn tortillas and crisp them slightly as directed in the recipe. It really makes the dish. I put a little fresh cilantro (I love fresh cilantro!!) on them, a bit more cheese and served with homemade salsa. Yummy late night snack!

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skyhigh

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2008

Delicioso! Followed the recipe exactly and topped with habenero salsa (we like spicy)! My husband said they couldn't be any better! Will definitely fix these again and again!

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PTAYLOR063

Cooking Level: Expert

Home Town: Tomball, Texas, USA

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Reviewed: Jan. 14, 2008

These are great. I don't particularly care for chorizo, so I used sage sausage instead. I also prefer the flour tortillas. But these were a big hit.

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CARRIEMC

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

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Reviewed: Jan. 5, 2008

Just ok for my family. I liked it, but I like spicy, family does not.

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Courtini

Cooking Level: Expert

Living In: Lebanon, Indiana, USA

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Reviewed: Dec. 25, 2007

My husband and I just ate these for our Christmas breakfast, while listening to Lou Reed, Van Halen, and Back Sabbath CDs we just unwrapped. Thanks for your part in helping us celebrate a holiday unlike the same ole same ole. We love this recipe, wouldn't change a thing, will make it again and again. Take care.

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Robin G

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Reviewed: Dec. 14, 2007

Being Mexican, I make this a lot....like atleast once a week for breakfast. I dont put the chorizo in the tortillas like tacos though.. Something else I do is just fry chopped potatoes, then add the chorizo, then add the eggs. You can eat this with tortillas or you buy bolio (bread), slice it open and make a torta (sandwich). I eat with canned jalapenos or homemade green salsa...but I also like it with Valentina sauce. Forgot to mention that eggs and chorizo tastes really good with sliced avocado on the side.

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Maribel

Cooking Level: Beginning

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 6, 2007

Wonderful recipe it was a big hit with my family. I followed the recipe but added hashbrowns in the mixture and threw some green onions on top. Will deffinatley make this again soon!!!!

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Kittie24

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Silver Lake, Indiana, USA

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Reviewed: Nov. 24, 2007

This would be skimpy using 8 tortillas because I used 4 with everything else the same for my husband and I for a Sunday brunch.

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DECAR48

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Reviewed: Nov. 20, 2007

My whole family loves these - including the 3 year old. We usually saute onions and peppers to add to the eggs and also top with a mixture of fresh tomatoes and diced green onion. Following the directions included in this recipe for warming the corn tortillas is important - just warming in the microwave or in foil in the oven does not do the trick!

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merlethecat

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Reviewed: Nov. 20, 2007

I am sure this recipe is very good,since it is another variation of cooking up eggs with chorizo,and you really can't go wrong with a chorizo recipe.

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nela1234

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 20, 2007

These are delicious! Actually, this is my husband's favorite recipe to make so I just get to enjoy eating them! To save on number of skillets used, he browns up the chorizo then just adds the eggs and scrambles them up with the chorizo. Corn or flour tortillas both fine but a little tastier with corn. We use Cholula Sauce. Thanks for sharing this recipe, this makes a great breakfast!

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deedee

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Helena, Montana, USA

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Reviewed: Nov. 10, 2007

I made these with flour tortillas and made breakfast quesadillas. Kids LOVED it!

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TRACIBEAR

Living In: Frisco, Texas, USA

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Reviewed: Oct. 11, 2007

Very good! This will be made often at my house!

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Jul. 31, 2007

This is an excellent recipe. More like a breakfast burrito than a taco. I used ground turkey breast breakfast sausage to cut back on the fat, colby/jack cheese and I mixed the salsa in with the eggs & sausage mixture. Also used large flour tortillas instead of corn tortillas. Made leftovers into individual breakfast burritos and froze. They reheat well without getting soggy. Will definitly keep these on hand in the freezer for a quick breakfast. Yeah, Yeah, I know it's not "authentic" Mexican, but it is a very yummy recipe.

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2boysmom

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Reviewed: Jun. 11, 2007

great recipe...

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kenzie

Cooking Level: Expert

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Reviewed: May 30, 2007

Wow, a one star review just because it mentions bottled hot sauce. I grew up with a mexican best friend and learned lots of my cooking (including chorizo and eggs) from her mom. There was always a bottle of Tapatio on the table and we always splashed it on. I agree that jack cheese may be 'americanized', but come on, loosen up a little bit... it's a good recipe for chorizo and eggs.

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dani

Cooking Level: Expert

Living In: Castro Valley, California, USA

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Reviewed: May 7, 2007

this is not authentic, sorry we (Mexicans) don't use bottled hot sauce on our Breakfast tacos. Just the real thing.

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BEACHQUEEN1

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Reviewed: Apr. 23, 2007

Yummy! This is a typical breakfast meal here in south Texas. My son loves these. I use small (6-7 inch)flour tortillas instead of corn, but I guess it's just a matter of preference. I make a bunch of them up in advance and freeze them as they reheat well and make a great hot breakfast on the go. This is really good with sage sausage too. Thanks Bearnesta for sharing this favorite!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 23, 2007

Very good. I add fried potatoes to mine. Learned this from a Mexican friend of mine. Very tasty.

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lj

Cooking Level: Expert

Home Town: Orange, Texas, USA

Living In: Winnie, Texas, USA

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Reviewed: Apr. 4, 2007

I loved the simplicity of this recipe, but changed it up a little bit to exclude the chorizo sausage and substitute it with ground chicken breast to make this meal a little leaner. It worked out well. I used 16 oz. chicken for 10 servings. I cooked the ground chicken with onions, garlic, salsa and 1/2 - 1 cup tomato sauce (canned) with mexican spices and cilantro. Using the spatula to break up the meat while stirring it constatly helps to prevent the chicken from becoming crispy and too dry. Then I followed the rest of the instructions from the original recipe to create a very delicious sunday brunch. Enjoy!

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TannyManny

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Authentic Mexican Breakfast Tacos

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