Tired of breakfast burritos? Here’s a lighter and tastier alternative – Breakfast Tacos. Eggs scrambled with Mexican chorizo and cheese are wrapped in a soft corn tortilla and topped with New Mexico red chile, guacamole, and raw onion. If you already have the chorizo, tortillas, and red chile on hand, then this makes for a very quick breakfast, a nice lunch, or, served with a side of beans, a hot and spicy dinner. You can also turn these into vegetarian tacos by substituting beans for the chorizo.
Most of the ingredients for these breakfast tacos are readily available at the standard grocery stores. However, it’s always so much more fun to make your own. The Mexican chorizo and red chile can be made in large batches, divided. and frozen for meals like this one. You can also make a quick batch of red chile using chile powder (ready in less than 30 minutes) or buy it online or in the ethnic aisle. Just remember, that a red chile sauce is red chile, water and maybe a few spices. If it has tomatoes or tomato sauce/paste, then it’s more of an enchilada sauce, which actually works just fine for these tacos.
Corn tortillas are quite accessible in most places, but to get the best, make your own. It’s always nice having homemade tortillas around for tacos, enchiladas, egg sandwiches, and as a side to a bowl of beans.
For more information on ingredients, recipes, and substitutions for these breakfast tacos, be sure to read the Kitchen Notes in the recipe.
Breakfast Tacos
Breakfast tacos are like a breakfast burrito but much lighter. Eggs and chorizo are wrapped in corn tortillas with guacamole and red chile sauce. What a way to start or even end the day.
Cook and prep time assume you already have the corn tortillas and red chile made. So be sure to see Kitchen Notes* for more information or links to special ingredients.
- 6 corn tortillas*
- ½ pound Mexican chorizo*
- 4 eggs
- 1 Tbsp. cream/half & half/milk (any of them work)
- dash of salt
- ½ cup grated cheddar cheese
- red chile sauce*
- ¼ diced raw onion
- 1 avocado
- 1/4 tsp. Green Chile Spice Mix*
- 2 tsp. minced onion
- 1 small wedge lime (~1/8 of a lime)
If you are making the corn tortillas, make them first. Allow 30 minutes. Keep tortillas warm in tortilla warmer. If using store bought tortillas, place in an unsealed plastic bag with a slightly damp papertowel. Microwave for 30 seconds on high. Transfer to tortilla warmer or just keep in bag until ready to use. Do not seal the bag.
Heat the red chile sauce and keep warm.
Smash the avocado in a bowl. (I use a fork.)
Add the Green Chile spice and onion. Squeeze the juice from the lime wedge over the ingredients. Stir to combine. Taste for salt and adjust if needed.
Refrigerate until ready to assemble tacos.
Crumble the chorizo in a medium size skillet and cook over medium heat until cooked but still moist.
While the chorizo is cooking, whisk together the eggs, cream and dash of salt. When the chorizo is ready, pour the eggs into skillet, use a spatula to move the mixture around and to fold in the chorizo.
When the eggs are almost cooked, fold in the cheese. Remove from heat and keep warm.
Assemble a taco by placing a scoop of egg/chorizo/cheese mixture down the center of a tortilla. Top with 1 – 2 Tbsp. red chile, a scoop of guacamole, and the desired amount of chopped onion.
How to Make Corn Tortillas – Make them or buy them
Homemade Mexican Chorizo – It’s easy to make your own, but you probably could find it in the meat section at your local grocer.
Vegetarian Option – Omit the chorizo or replace with beans (e.g., black beans, pinto beans or bolitas).
Red Chile Sauce from Pods (takes at least an hour) or Red Chile Sauce from Powder (takes about 20 minutes) – Don’t want to make your own, then use your favorite enchilada sauce or salsa or purchase online.
Green Chile Spice Mix – This is for the guacamole which never really needs much because IMO, guacamole is all about the avocado. So if you don’t have any green chile powder or spice mix, just season with salt.
If you enjoy these breakfast tacos, then you will also enjoy these other breakfast dishes.
Green Chile Smothered Breakfast Burrito from New Mexico Magazine
Thank you so much for sharing. Can’t wait to try making these at home. I’d love to make my own tacos as well as enchiladas. Gonna check out your enchiladas post and see if I can figure it out! Been looking for a good enchilada sauce too.
Thanks so much Billy for stopping by and leaving a comment! The red chile sauce is a must have! I make several batches throughout the year and freeze in portion size containers. I use them in enchiladas and to smother anything that goes with red chile. 🙂 Hope you enjoy!
How come I’ve missed these beauties??? Sometimes I read your email and then think I’ve clicked at the link and read the post…. Silly, isn’t it?
I don’t think I would ever get tired of breakfast burritos, but if you say these are lighter…. then I’m even more excited!
You have reminded me the reaction of some friends who saw my post with your chile sauce and couldn’t believe it was possible to make a sauce based on dried chillies, spices and water. And what an amazing sauce these ingredients make! (Yesterday I defrosted some pork in chile sauce and had it with… Greek-style giant beans 😉 a strange fusion but it was great!). I don’t make my own tortillas, but chappati (which are very similar to wheat tortillas, I guess… the only difference being half wholemeal flour half white) and they go so well with meat in chile sauce!).
Thanks Darlin! I do the same thing with emails. WE get so many that it’s hard keeping up with what we’ve read and clicked on.
Chappati would work just fine with these. I still haven’t made them myself, but I remember yours and a couple of others. I guess I’m just so hook on corn tortilla. 🙂 Interesting that you mention the giant beans with red chile. I purchased some giant beans from Rancho Gordo – scarlet runners. one night we had them with salsa and one night with red chile (as per your suggestion). Both nights were delicious! I think you’ve got me hooked on giant beans. They were like eating tiny potatoes but better.
While I’m not really much of a breakfast eater, I can see myself enjoying your tacos for lunch.
Thanks Karen. This could change your mind about breakfast. 🙂
Oh man, MJ, I’m all in for these breakfast burritos to help wake me up in the morning. Love all of that guacamole piled on top, I’d just drink that up instead of my normal java! I could just swim in that red sauce too! YUM! Great recipe!
Thank you Roz! Obviously a lover of not just Italian cuisine, but New Mexican. 🙂
So delicious! I saw a similar recipe on TV recently and it stayed on my mind… Glad to have found a real recipe. 🙂 But this would indeed be more dinner than breakfast for me.
Thanks Adina! Now i’m interested in the one you saw on TV. Love seeing what people do for “breakfast” tacos. 🙂
15 minute prep got my attention and all that bold, bright flavor makes this a great way to begin the day! Great dinner recipe too!
Thanks so much Deb! Oh yes, it does make a great dinner. 🙂
I wish I had all of these ingredients right now! I’m in Oklahoma, and the only chorizo I can get locally is in a tube and it’s extremely greasy and non-crumbly. What is yours like?
IMO opinion you need a good quality ground pork but with enough fat to not make the chorizo dry. The ground pork I use is local and comes from Talus Wind Ranch. It’s really great pork and makes some mean chorizo. It’s not greasy nor crumbly. In fact, I have to break it up as it cooks for dishes like this. You might try a local butcher. Hope this helps.
This sounds so delicious! It’s so nice to have a change from that typical mild breakfast. This one certainly kicks breakfast up a notch. 😋
Thanks Vicki! With that red chile it certainly does give you a kick. 🙂
We are all about tex mex breakfast and with red chili…better yet! This is one hearty and delicious meal to jump start your day.
Thanks so much Bobbi!
I’ll be making this one as soon as I can. Love this idea MJ and especially with that guacamole. And thank you for the reminder that I still want to make my own chorizo. Thanks for sharing your wonderful NM recipes, I so much look forward to each and every one of your posts. Pinning this one.
Thanks so much Lea Ann! Hope you do get to try them. Would love to hear your feedback. Cheers!
Sounds/looks delicious. One day, I’m going to make my own corn tortillas even without a tortilla press. 🙂
thanks A_B! Hope you do make your own tortillas some day. They are so worth it!
Love tacos for breakfast! Or rather – since I eat a pretty light breakfast — breakfast tacos for lunch or dinner. 🙂 Homemade chorizo is the best! I can buy pretty good quality stuff at stores near me, but like to make a batch of it every now and again. Just ’cause. :- Good stuff — thanks.
My favorite sausage house shut down 3 years and every since them I always make my own chorizo. Otherwise to get a decent chorizo, I have to drive clear across town, which is not my favorite thing to do. 🙂 I use is so much that I make a 3 pounds batch about every two months. Glad to here you like tacos for breakfast. Hope you get a chance to try these. Thanks John!
Oh dear! Have some fresh spicy Spanish chorizo ( hope this one serves well too). This is perfect dinner to finish those Mondays ….. Thank you !
Davorka, If you make these with Spanish chorizo, please let me know how it was. There is a huge difference between Spanish and Mexican chorizo so I’m not sure how Spanish would work. Always appreciate your feedback. Thanks!
Hello MJ, I have made Tacos using Spanish soft (uncooked) Chorizo purchased at out local butcher’s ( he is not giving up making small batches for food enthusiasts 🙂 and I had it for spicy dinner with a glass of cold, cold beer. Heaven !
Oh YAY! I need to start looking for some uncooked Spanish chorizo. Have never heard of it and love trying something new. Thanks!
This is great for any meal, MJ. That filling looks so delicious.
I agree Angie! Thanks!