Tacos de huevo con chorizo
Huevo con chorizo is scrambled egg cooked together with crumbled Mexican chorizo, one of the most common Mexican breakfast fillings for tacos and burritos on both sides of the border.
Overview
Huevos con chorizo is widely described as a traditional Mexican breakfast. It calls for Mexican-style chorizo, a soft sausage sold in links that are squeezed from their casings and crumbled into the pan as it fries. Because the sausage releases a good deal of red, spiced fat, it seasons and colors the eggs with almost no other ingredients, which is why the dish is a fixture of home kitchens and cafeterias alike. Cooks who eat it often in Mexico and at home describe it as a staple they turn to in taco form.
Preparation
The method is simple. The chorizo is fried in a hot pan and broken up with a spoon until cooked through and starting to crisp, roughly seven minutes. Some cooks drain the fat, while others keep a little for flavor. Seasoned beaten eggs are then poured in and stirred until they set, so that the eggs take on the chorizo's orange color. Recipes vary in proportion: the blogger behind The Other Side of the Tortilla scrambles about two eggs per person with a few spoonfuls of cooked chorizo, while others use a nearly equal weight of sausage and egg.
Cooking the chorizo in advance is common in households where it is eaten often, since a batch can be fried once and added to eggs through the week.
Serving
The mixture is served on a plate with refried beans, warm tortillas and coffee, or rolled into tacos and breakfast burritos. Salsa is the usual finishing touch, with salsa verde a popular choice because its acidity cuts the richness of the sausage. A pair of eggs scrambled with chorizo is generally enough for about three small tacos, making it an inexpensive way to feed a family at the start of the day. The same cooked chorizo is also commonly paired with potatoes rather than eggs.
Recipe
Ingredients
- 300 g fresh Mexican chorizo, casings removed
- 1 tsp vegetable oil
- 6 eggs
- Salt and black pepper
- 8 corn or flour tortillas
- Salsa verde to serve
- Refried beans (optional)
Steps
- Heat the oil in a nonstick skillet over medium heat. Add the chorizo and cook, breaking it into small crumbles, until cooked through and lightly crisp, about 7 minutes.
- Spoon off excess fat if you like, leaving about a tablespoon in the pan.
- Beat the eggs with a pinch of salt and pepper and pour them over the chorizo.
- Stir gently until the eggs are set but still moist, 2 to 3 minutes.
- Warm the tortillas, fill with the eggs and chorizo, and serve with salsa verde and beans.
Chorizo is salty; taste before adding more salt to the eggs.
Where to try it
- Las Cuatro Milpas, San Diego, California
Reviews
Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.
See also
References
- "Huevo con Chorizo Breakfast Tacos". The Other Side of the Tortilla. Retrieved 2026-10-10.
- "Chorizo Con Huevos". Maricruz Avalos Kitchen Blog. Retrieved 2026-10-10.