Breakfast Tacos Recipe

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tsp vegetable oil and swirl to coat.

Add the fresh chorizo (8 oz) and break it up with a spatula. Cook, stirring occasionally, until browned and mostly cooked through, about 6–8 minutes.

Add the finely diced onion (1/4 cup) to the pan and cook with the chorizo until the onion is translucent and the chorizo is fully cooked, about 3 more minutes. Reduce heat to low and keep warm in the pan while you prepare eggs.

Toast the tomatoes (4), jalapeño (1), garlic (2 cloves), and quartered white onion (1/4 cup) in a dry skillet or on a comal over medium-high heat until they have charred spots and softened, about 6–8 minutes. Turn frequently so they char evenly.

In a small saucepan, bring about 2 cups of water to a simmer. Remove the stems and seeds from the dried guajillo chiles (2 pcs). Submerge the chiles in the simmering water and soak until softened, about 8–10 minutes. Drain, reserving about 1/4 cup of the soaking liquid.

Transfer the toasted tomatoes, jalapeño, garlic, onion, and rehydrated guajillos to a blender. Add 1 tsp vegetable oil, 1 tbsp vinegar (or lime juice), 1/4 cup reserved chile soaking liquid (or plain water), and 1/2 tsp salt. Blend until smooth and slightly coarse, about 30 seconds. Taste and adjust salt or acidity as needed.

If the salsa is too thin, simmer it in a small saucepan 3–5 minutes to reduce and concentrate flavors; if too thick, thin with a tablespoon or two of water. Keep warm or refrigerate if making ahead.

Crack 8 large eggs into a medium bowl. Add 2 tbsp whole milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk until fully combined and slightly frothy.

Heat a clean nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and let it melt, coating the pan.

Pour the egg mixture into the skillet. Let it sit undisturbed for 10–15 seconds until the edges just set. Using a spatula, gently push the eggs from the edges toward the center, creating large soft curds. Continue cooking over low-medium heat, folding and moving the eggs, until they are creamy and just cooked through — about 3–4 minutes total. Remove from heat (eggs will continue to cook from residual heat).

Rewarm the skillet with the cooked chorizo on low if it has cooled.

Warm tortillas: heat a dry skillet over medium-high and warm each corn tortilla 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos: divide the scrambled eggs evenly among 8 warmed tortillas (about 1 egg per tortilla). Top each with a generous spoonful of chorizo (about 1 oz per taco).

Spoon salsa roja over the tacos to taste (about 1 tbsp per taco), sprinkle with chopped cilantro (2 tbsp total) and crumbled queso fresco (about 1 tbsp per taco). Serve with lime wedges on the side.