Chorizo Egg Taco

Menu Part: 
Cuisine Type: 
4 3-oz. tacos

Breakfast tacos are something of an art in Texas and this chorizo egg taco is no exception. Spicy chorizo meets fluffly eggs and fried potatoes, topped with a roasted salsa, to make for some satisfying morning Tex-Mex.


4 oz. raw chorizo sausage
8 oz. eggs, beaten
2 oz. fried potatoes, diced, held hot
4 6-in. flour tortillas
Roasted Salsa (recipe follows)

Roasted Salsa:
1 lb. + 12 oz. tomato pieces
10 oz. yellow onions, diced
1 tsp. garlic, chopped
1 oz. serrano peppers, chopped
2 tsp. vegetable oil
11/4 tsp. ground cumin
11/4 tsp. ground coriander
11/4 tsp. cayenne pepper
21/4 tsp. oregano leaf, dry
2 tbs. red pepper flakes
2 tsp. salt
1/2 bunch cilantro
1 can tomatoes, diced, in juice
12/3 cups water


1. Cook chorizo on griddle or in sauté pan. Discard part of fat but leave enough to cook the eggs—about 1 tsp. per egg.

2. Push cooked chorizo to side of pan and add beaten eggs. When eggs begin to set, gently fold in chorizo and fried potatoes and cook until just set.

3. Heat flour tortillas in classic method over gas burner. Place two tortillas on plate and fill each with 3 oz. of egg mixture.

4. For Roasted Salsa: Mix tomatoes, onions, garlic and serranos and spread them on an oiled sheet pan. Roast in 325°F convection oven until edges start to get dark, about 12 to 15 mins.

5. Stir in dry spices and continue to roast until edges are blackened. Cool to room temp, then place in deep container. Add cilantro, canned tomatoes and about three quarters of the water. Fine chop with mixer or food processor in small batches. Do not purée. Add water as needed to achieve desired consistency. Serve with tacos.

Recipe by University of Texas at Austin

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