Plant-based Chorizo Breakfast Tacos

Day PartBreakfast
Menu PartEntree
Cuisine TypeMexican
Plant-based chorizo tacos

Chef David Pena

Goodfriend Beer Garden


Chef David Pena creates a plant-forward breakfast taco with plant-based chorizo, eggs and Oaxaca cheese. A house-made serrano salsa tops off the tacos with a spicy kick. For a vegan version, use nondairy mozzarella or jack cheese and a vegan egg substitute product.


Serrano salsa

1 lb. tomatoes, roughly chopped

4 oz. serrano chilies, destemmed

¼ cup white vinegar

1 tbsp. salt


½ cup plant-based chorizo crumbles

12 eggs

Salt and pepper to taste

8 flour tortillas, warmed

½ cup shredded Oaxaca or mozzarella cheese

3 tbsp. finely minced red bell pepper

Fresh cilantro leaves



1. For salsa, in small saucepan, combine all four ingredients; place over medium heat. Cover and cook about 10 minutes, or until tomatoes soften and serrano peppers darken in color. Let cool slightly; puree in blender until smooth. Set aside.

2. In medium nonstick skillet over medium-high heat, place chorizo crumbles. Cook, stirring, 2 to 3 minutes or until heated through. Add eggs and continue stirring; cook until eggs are set. Add salt and pepper to taste.

3. Divide egg-chorizo mixture among tortillas, using about 1/3 cup for each. Top with serrano salsa, shredded cheese, minced bell pepper and cilantro.

Photo courtesy of MorningStar Farms/Kellogg’s Away from Home

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