"Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this." — BEARNESTA
Watch video tips and tricks
8 (6 inch)
shredded Monterey Jack cheese
hot pepper sauce (e.g. Tabasco™), or to taste
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.
Pretty basic recipe here. Just chorizo, eggs and cheese. How else would you make it? I suspect that all the rave reviews are coming from folks who have never tried chorizo before. If you have, you wouldn't think there was very much to this recipe. Pretty tasty, but very basic.
Excellent. So good I had it 3 or 4 times in one week. Even better to saute peppers and onions before adding the eggs. Also made once with colby jack cheese and it was great too. Good with or without hot sauce. I recommend making sure you use corn tortillas, not flour, as the texture and flavor make this dish better.
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!
Very good. I add fried potatoes to mine. Learned this from a Mexican friend of mine. Very tasty.
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!
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!
I have made this similiar recipe for years for my family. I use flour tortillas and add onion, green and/or red pepper to the egg mixture. The chirozo is the best! Top with sour cream and salsa...YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Mexican Breakfast Tacos
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 307
See how to make an easy, tasty Mexican casserole.
Taco night meets pizza night with this Mexican-style deep-dish pizza.
See how to make 5-star San Diego-style fish tacos.