Chorizo Breakfast Tacos With Chipotle-Roasted Tomato Salsa

Let's consider boring breakfasts a thing of the past. Loaded with melted cheddar, smashed avocado and a homemade chipotle-roasted tomato salsa, these chorizo breakfast tacos will put your morning off to a delicious and fun start.

Tacos, tacos, tacos, tacos --- I love tacos. Whether it's a traditional street taco or a taco with a modern foodie flair, tacos are my perfect food. I'm positive you can wrap anything in a warm, soft tortilla to instantly make it tastier, and that certainly goes for breakfast. These cheesy chorizo breakfast tacos with chipotle-roasted tomato salsa always make my mornings a little brighter.

Of course, while these chorizo breakfast tacos are a delicious way to start your day, they also make for a fun dinner option. I've never met a single person who doesn't love breakfast for dinner, and these tacos transition seamlessly with the hearty chorizo, rich cheese and chunky salsa. That kind of stick-to-your-ribs formula makes for the most comforting dinners that I love.

Bonus: Looking for tacos past breakfast time? You'll also love these crispy chorizo tacos!

Step-by-Step Instructions

All right, enough yammering about tacos and breakfast food. Let's start cooking.

Before getting to the chorizo breakfast tacos, we want to make our homemade chipotle-roasted tomato salsa. I previously featured this salsa recipe on Burrata and Bubbles, so go ahead and visit that page for the full recipe.

If you're short on time, you can always use your favorite store-bought salsa, but I definitely recommend giving this homemade chipotle-roasted tomato salsa recipe a go if it works with your schedule. The smoky chipotle and caramelized notes from the roasted tomatoes nicely complement the spicy chorizo in a way that you won't get with any old salsa. Plus, you can always make this chipotle-roasted tomato salsa ahead of time if that helps.

Once our salsa is ready to go, it’s time to start on the tacos. If you have a gas stove, I like to first char the tortillas over the flames on the grate and use metal tongs to frequently turn the tortillas until I get those delightful black marks. Just make sure you don't use the full flame. A little heat goes a long way with charring.

After charring, we tightly wrap the tortillas in a foil packet. We can either set the tortillas aside to warm later or put them straight into the oven.

After about 10 minutes, the tortillas should be good to go. We don’t want to leave them in for too long or else they’ll harden in spots. Fortunately, the foil packet will keep them nice and warm if they’re ready before the chorizo and eggs.

And now for the best part --- our taco filling! In a large nonstick skillet, we cook the chorizo until it browns. This should take about eight to 10 minutes. We want to make sure the chorizo is pretty much cooked because the eggs don’t take too long.

Now we go ahead and drain the chorizo on a paper towel-lined plate, spray the skillet with cooking spray and put it back on the stove. Even though the skillet will have some residual chorizo grease, I still find cooking spray is necessary to keep the eggs from sticking. Let's add the chorizo back to the pan with the eggs and scramble. When the eggs are nearly finished cooking, we add the cheese and continue to scramble to help it melt.

Now you might look at that mountain of cheese and think to yourself, “Wow, am I really supposed to use this much cheese? It seems like a lot.” Yes. Yes, you definitely want that much cheese. We like cheese in these parts so no skimping here.

Once we cook the eggs to our liking --- Team Wet Eggs here --- fill the tortillas and top with the chipotle-roasted tomato salsa, sour cream and smashed avocado and serve with a side of gallo pinto. A little chopped cilantro and fresh lime juice are also nice for a bright kick. We’re now ready for some seriously delicious chorizo breakfast tacos. Get excited.

Perfect Pairing

With the chorizo, eggs, salsa, cheese and toppings, a lot is going on with these breakfast tacos, so I like a clean pilsner that acts as a palate cleanser. A hard cider is another good call. The sweetness from the cider offers a nice contrast to the spicy chorizo and salsa. Plus, it’s like drinking adult apple juice, and everyone loves juice with breakfast.

I also love my mimosas, but for a fun twist, try these pineapple mimosas instead of your typical orange juice for this pairing. Like the pilsner, the Champagne cuts through all the delicious fat and many flavors of these tacos. You'll also find the pineapple juice is a bit lighter, which allows that bubbly goodness to shine. Oh, and a Michelada is always a favorite with breakfast tacos.

Whether you're in need of a hearty breakfast or fun dinner idea, I hope you try these chorizo breakfast tacos with chipotle-roasted tomato salsa. I love them and hope you do too.

Cheers!

Looking for some other Tex Mex-inspired ideas?

• Tropical pico de gallo
• Tex-Mex avocado pasta with chili-tequila roasted shrimp and cojita 
• Classic margarita
• Chipotle-roasted tomato salsa
• Beer-braised Mexican shredded beef
• Jamaican jerk salsa

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📖 Recipe

Chorizo Breakfast Tacos With Chipotle-Roasted Tomato Salsa

Let's consider boring breakfasts a thing of the past. Loaded with melted cheddar, smashed avocado and a homemade chipotle-roasted tomato salsa, these chorizo breakfast tacos will put your morning off to a delicious start.

5 from 13 votes

Print Pin Rate

Course: Breakfast

Cuisine: Tex-Mex

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Calories: 400kcal

Author: Amanda McGrory-Dixon

Equipment

• ▢
  Large skillet

Ingredients

• ▢ 6-8 tortillas corn or flour (see note)
• ▢ 8 ounces fresh ground chorizo
• ▢ Cooking spray
• ▢ 6 eggs
• ▢ 1 ½ cups extra sharp cheddar
• ▢ Salt and pepper to taste
• ▢ Chipotle-roasted tomato salsa or your favorite store-bought brand for topping
• ▢ Sour cream for topping
• ▢ 1 avocado smashed, for topping
• ▢ ½ lime juiced
• ▢ Cilantro chopped, for topping

Instructions

• Heat oven to 350 degrees. Tightly wrap tortillas in foil and heat in oven for 10 minutes.
• In a large skillet, cook chorizo over medium heat until no longer raw. As the chorizo cooks, break eggs into a bowl and beat well, at least a minute.
• Pour cooked chorizo on a paper towel-lined plate to drain. Spray the skillet with cooking spray and return to the stove.
• Still using medium heat, pour the eggs into the skillet and add the chorizo. Stir the eggs around to scramble. When the eggs nearly cook to your liking, add the cheese and stir to melt. Sprinkle the salt and pepper over the eggs.
• Spoon into warm tortillas and top with chipotle-roasted tomato salsa, sour cream, avocado, lime juice and cilantro. Enjoy!

Notes

• If you have a gas stove, you can carefully char them on the grates over an open flame.
• Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1taco | Calories: 400kcal | Carbohydrates: 20g | Protein: 24g | Fat: 20g | Cholesterol: 247mg | Sodium: 976mg | Sugar: 1g

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