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Homemade OLD Breakfast Tacos photo

OLD Breakfast Tacos

Start your day with these mouthwatering OLD Breakfast Tacos, bursting with chorizo, eggs, and zesty toppings!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Tacos:
  • 10-12 pieces flour or corn tortillas warmed
  • 10 oz. quality Mexican chorizo
  • 1 small onion chopped
  • 1 piece Anaheim pepper seeded and chopped
  • 8 pieces eggs whisked with 1/4 cup milk
  • 2 cloves garlic minced
  • 1/2 can mild diced green chilies (24 oz.)
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 cup queso fresco or Cotija
  • 1 1/2 cups refried beans
  • 1/2 tsp cumin for the refried beans
  • 1 recipe Corn Salsa (see below for details)
  • Sour cream for serving
  • Hot sauce for serving
  • Fresh lime juice for drizzling
  • Avocados sliced for topping

Equipment

  • Skillet
  • Mixing Bowl
  • Spatula
  • Knife & cutting board
  • Tortilla warmer or foil

Method
 

Preparation Steps:
  1. Begin by chopping the onion, Anaheim pepper, and mincing the garlic. Set these aside, as they will be needed for the chorizo mixture.
  2. In a large skillet over medium heat, add the quality Mexican chorizo. Cook until browned and cooked through, about 5-7 minutes. As it cooks, break it up with a spatula into smaller pieces.
  3. Once the chorizo is cooked, add the chopped onion, Anaheim pepper, and minced garlic to the skillet. Sauté until the onion becomes translucent and soft, about 3-4 minutes.
  4. While the veggies are cooking, whisk together the eggs and 1/4 cup of milk in a mixing bowl until well combined. Season with a pinch of salt and pepper.
  5. Pour the whisked eggs into the skillet with the chorizo and vegetable mixture. Add the mild diced green chilies, cumin, and chili powder. Cook, stirring gently, until the eggs are just set, about 4-5 minutes. Be careful not to overcook the eggs; they should remain soft and fluffy.
  6. In a separate pot, warm the refried beans over low heat, adding the remaining cumin for an extra flavor boost. Stir until heated through.
  7. To assemble the OLD Breakfast Tacos, spread a layer of warm refried beans on each tortilla. Next, spoon the chorizo and egg mixture on top. Finish with a sprinkle of queso fresco or Cotija cheese.
  8. Top your tacos with fresh corn salsa, a dollop of sour cream, a drizzle of hot sauce, and a squeeze of fresh lime juice. Add slices of avocado on the side or on top for that creamy texture.

Notes

  • Make it Vegetarian: Swap out chorizo for sautéed mushrooms, bell peppers, or black beans.
  • Increase the Veggies: Add spinach or kale to the egg mixture for extra nutrients.
  • Spice It Up: For those who love heat, add sliced jalapeños or a spicier salsa.
  • Meal Prep: Make a large batch of the chorizo and egg mixture and freeze for quick breakfasts throughout the week.