Chorizo and Bacon Breakfast Tacos
Howdy, folks! I do love me a good breakfast taco. The key to an exceptional taco is in the little details. Stick with me because I’m going share the top tips and tricks I use to make tacos any cowboy can write home about.
We appreciate you sharing our food with your friends and family!
Start with the Bacon!
The reason you’re going to start with bacon is because we want to use that bacon grease to help add flavor to the other elements of the breakfast taco.
Take six slices and cut them up in bite sized pieces. Preheat a cast iron skillet over medium high heat and cook the bacon just until its soft and cooked but not quite crispy yet. Set the cooked bacon aside and hold on to that bacon grease.
Chorizo
There are multiple types of chorizo out there. Spanish chorizo is usually a pre-cooked preserved sausage that you can slice and eat. For this recipe, I’m talking about the type of chorizo that is sold in a tube or as ground meat in a sausage casing.
Tip: You can easily make your own Chorizo, and we have a video & blog for that, too!
Remove the sausage from the casing and cook in bacon grease in the skillet. Cook until it’s browned throughout. Add the bacon back into the skillet. Keep the meat mixture warm, and set aside. You can use the same skillet to cook the eggs. The bacon grease and chorizo in the skillet will leave great flavor for the eggs.
Tortillas
Add the bacon grease to the skillet and add the tortillas until they’re warm and pliable on both sides. Keep warm in a towel, oven, or Dutch oven. These will be warm and delicious!
Tip: Serving tacos on a warm tortilla makes all the difference!
Why am I warming the tortillas before cooking the eggs? I want to serve these breakfast tacos as soon as possible after the eggs are cooked, because scrambled eggs taste the best when served immediately.
Fluffiest Eggs Ever
There are a couple of tricks I use to make delicious fluffy eggs. First, the fresher the eggs, the better flavor. When you’ve got the eggs cracked and it’s time to whisk them, add mayo and heavy cream. Whip until frothy. This is the perfect mixture to make fluffy eggs with rich flavor.
Tip: Always use a whisk to beat eggs.
Melt salted butter over low heat. It’s important to keep the temperature on low here, so the eggs cook evenly and thoroughly. When the butter is melted, add the egg batter. Season with salt, pepper, or original seasoning.
When you see the eggs starting to cook around the edges. fold the eggs over.
Tip: Take your time! Cook the eggs over low, folding constantly, for fluffiest eggs!
As soon as the eggs are cooked, fluffy, and dry, it’s time to serve the taco.
How to Fix the Perfect Breakfast Taco
Start with the warm tortilla. Sprinkle a layer of cheese along the center of the tortilla. The cheese will help keep the egg in the taco.
Add the eggs. Top with the bacon & chorizo. Add more cheddar and queso fresco. Garnish with cilantro, or add chutney, salsa, sour cream, guacamole – anything you want on your breakfast taco!
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Original Seasoning
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Latest Recipes from Cowboy Kent Rollins
- Chorizo and Bacon Breakfast Tacos
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Chorizo Breakfast Tacos – Cowboy Kent Rollins
Ingredients
- 6 thick-cut slices bacon cut into 1-inch pieces
- 12 ounces chorizo casing removed (or sausage)
- 6 to 8 Corn or small flour tortillas
- 8 large eggs
- 2 tablespoons mayonnaise
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 1- 2 cups shredded cheddar
- 1- 2 cups queso fresco
- 1 large avocado for serving (optional)
- Salsa for serving (optional)
Instructions
- Fry the bacon until done, but not crispy, In a large cast iron skillet over medium- high heat, about 5 minutes. Remove from the skillet and place in a bowl. Reserve the bacon grease.
- Return to the skillet and fry the chorizo until done, about 5 minutes. Stir in the bacon, remove from the heat and keep in a warm place.
- In a medium skillet, add a little of the bacon grease and warm over medium heat. Add a tortilla and flip over to coat in bacon grease. Cook until the tortilla is warmed, but not crispy. Repeat with the remaining tortillas. Cover and keep in a warm place or warm oven.
- Add the eggs to a medium bowl, and whisk in the mayonnaise and cream. Whip until frothy.
- Return to the tortilla skillet and melt the butter over low heat. Pour in the egg mixture. Salt and pepper, to taste. Do not stir. When the eggs begin to slightly set up along the edges, softly fold the eggs with a plastic spatula. Slowly cook the eggs until done, about 5 minutes. This method will ensure fluffier eggs.
- To assemble the tacos: add about a tablespoon of shredded cheddar cheese down the middle of a tortilla, top with eggs, chorizo, more cheddar cheese and queso fresco. Top with avocado or salsa, if desired. Serve warm.