Mexican breakfast tacos will be sure to start your day out right! Mexican chorizo rocks my world, including in these breakfast tacos topped with eggs and avocado.Jump to Recipe
We're all in need of some easy meals. Meaning they don't take a long time to prepare, use lots of pantry staples or long-lasting produce, AND, of course, tastes delicious.
If you're anything like me, you may be feeling uninspired lately. Being cooped up at home isn't always the best for creativity. But, I'm hoping this meal will get you out any possible food ruts.
Mexican Breakfast Tacos
These Mexican breakfast tacos are the perfect answer to our needs right now. Obviously, they are meant for breakfast. However, if you want to make a bigger batch of the filling, you could omit the eggs, you could eat this with the tortillas or a side of rice. Perfect for any easy dinner!
I love the flavor that comes with this dish. The chorizo adds in a layer of spice. And you just can't beat the caramelized onions and peppers that go along with the Mexican chorizo and potatoes. And you can't forget the potatoes that helps everything meld into one delicious breakfast hash.
Cooking with Potatoes
Potatoes are a great pantry staple that are delicious in many dishes, including these breakfast tacos. Let's take a moment to appreciate potatoes and learn a little bit more about them for today's quick cooking tip!
Potatoes are best stored in a dark room, preferably in temperatures between 50°F - 65°F. Be sure not to store raw potatoes in the refrigerator. This will encourage the potato starch to turn to sugar, leading to gray-colored streaks in the potato when cooked (ew, no thanks)!
If the potatoes have green patches, eyes, or sprouts, be sure to remove them before cooking. There could possibly be solanine present (a harmful toxin if eaten in large quantities). So, be sure to look out for these warning signs, remove before eating, or discard the whole potato if too many green patches, eyes, or sprouts are present.
Good news, especially during quarantine: all-purpose potatoes can last for up to 2 months if stored properly!
P.S. - If you choose to peel or cut your potatoes hours before cooking, make sure to store them in water and refrigerate to prevent browning.
Mexican Breakfast Tacos
- 3 tablespoons olive oil divided
- 10 ounces Mexican pork chorizo casing removed
- ½ medium red onion finely chopped
- 1 yellow or orange pepper finely chopped
- 1 pound red potatoes cut into small (¼ inch) dice
- ¼ teaspoon kosher salt
- 12 eggs
- 4 tablespoons milk (or almond milk)
- 6 tablespoons unsalted butter
- 12 corn tortillas
- 1 avocado thinly sliced
- Heat 1 tablespoon of olive oil in a heavy bottom saucepan over medium heat. Once hot, add in chorizo. Break into small, bite-sized pieces using a spatula. Cook for 6-8 minutes until meat is slightly darker and fat has rendered from the pork. Once cooked, remove chorizo from pan using a splotted spoon, leaving excess fat in the saucepan.
- Reduce heat to medium-low and add an additional 2 tablespoons olive oil. Add in red onion, stirring frequently for 7-8 minutes. Add in peppers and continue cooking for an additional 7-8 minutes until peppers are soft. Cook potatoes in onion and pepper mixture, covered, for 15 minutes, stirring occasionally. Remove from heat and season mixture with ¼ teaspoon salt. Add chorizo back in.
- When ready to serve, combine 12 eggs, milk, and salt and pepper to taste. Whisk until well blended. Heat butter in saute pan. Pour egg mixture into hot pan and cook, stirring frequently with a rubber spatula, until set (about 2 minutes). Eggs should be set, but still shiny and moist.
- Warm tortillas over a medium-low flame on a gas stove until slightly charred, or on a cast-iron skillet until warmed through. Fill tortillas with chorizo & potato mixture, eggs, and a slice of avocado. Serve immediately.